Coconut Shrimp with Tropical Rice Recipe

Name: Coconut Shrimp with Tropical Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3/4 cup coconut water; 3/4 cup jasmati or other long-grain rice; Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving; 1/2 cup shredded carrots; 2 tablespoons finely chopped red onion or scallions; Kosher salt and freshly ground pepper; 1 pound large shrimp, peeled and deveined; 1 large egg; 1 cup sweetened shredded coconut; 3/4 cup panko breadcrumbs; 2 tablespoons chopped fresh cilantro

Servings: persons

Cooking spray
3/4 cup coconut water
3/4 cup jasmati or other long-grain rice
Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving
1/2 cup shredded carrots
2 tablespoons finely chopped red onion or scallions
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 large egg
1 cup sweetened shredded coconut
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh cilantro

1
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.
2
Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil.
3
Reduce the heat to medium low; cover and simmer 8 minutes.
4
Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir).
5
Cover and let sit 10 minutes, then fluff with a fork to combine.
6
Discard the lime zest.
7
Meanwhile, season the shrimp with salt and pepper.
8
Beat the egg and 2 tablespoons water in a bowl.
9
Combine the coconut and panko in another bowl.
10
Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack.
11
Bake until the shrimp are cooked through, about 10 minutes.
12
Turn on the broiler.
13
Broil the shrimp until golden brown, 1 to 2 minutes.
14
Add the cilantro to the rice mixture and toss.
15
Serve with the shrimp and lime wedges.
16
Photograph by Charles Masters

357

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: Cooking spray, 3/4 cup coconut water, 3/4 cup jasmati or other long-grain rice, Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving, and more.

Yes, Coconut Shrimp with Tropical 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 Tropical Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions