Coconut Shrimp with Island Rice Recipe

Name: Coconut Shrimp with Island Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 milliliters Meyer Lemon Olive Oil; 75 milliliters Coconut Balsamic Vinegar (I Get It From The Olive Bar Near Where I Live), Or Your Favorite Balsamic Vinegar; 700 grams Fresh Shrimp (peeled And De-veined); 1 Tablespoon Butter; Red Pepper Flakes, to taste; Salt To Taste; 3 cups Cooked Brown Rice; 1/2 whole Papaya, Peeled And Pitted; 1/4 whole Pineapple, Peeled; 1 piece Small Mango, Peeled And Pitted; 1 bunch Scallions; 1 piece Lime, Zest And Juice

Servings: persons

75 milliliters Meyer Lemon Olive Oil
75 milliliters Coconut Balsamic Vinegar (I Get It From The Olive Bar Near Where I Live), Or Your Favorite Balsamic Vinegar
700 grams Fresh Shrimp (peeled And De-veined)
1 Tablespoon Butter
Red Pepper Flakes, to taste
Salt To Taste
3 cups Cooked Brown Rice
1/2 whole Papaya, Peeled And Pitted
1/4 whole Pineapple, Peeled
1 piece Small Mango, Peeled And Pitted
1 bunch Scallions
1 piece Lime, Zest And Juice

1
For the shrimp: Mix the oil, balsamic and shrimp in a Ziplock bag.
2
Seal the bag and make sure move them around to cover all of the shrimp in the marinade.
3
Let them marinate for 1-3 hours in the refrigerator.
4
Heat the butter in a large skillet over medium high heat.
5
Add drained shrimp and red chili flakes.
6
Fry the shrimp for a few minutes pr side, until pink and opaque.
7
Remove from heat, taste, and season with salt if needed.
8
For the Island Rice: Put your hot cooked rice into a large bowl.
9
Cut the fruit into bite-size pieces, and slice the scallions thinly.
10
Add fruit, scallions and lime zest and juice to the hot cooked rice, stir to combine and serve immediately with the shrimp.
11
Enjoy!

893

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 75 milliliters Meyer Lemon Olive Oil, 75 milliliters Coconut Balsamic Vinegar (I Get It From The Olive Bar Near Where I Live), Or Your Favorite Balsamic Vinegar, 700 grams Fresh Shrimp (peeled And De-veined), 1 Tablespoon Butter, and more.

Yes, Coconut Shrimp with Island Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Shrimp with Island Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions