Baked Coconut Shrimp With Tropical Rice Recipes

BAKED COCONUT SHRIMP WITH TROPICAL RICE

Steps:

• 1. Preheat oven to 425 degrees. 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. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from heat; add the carrots, red onion (or scallions), 1/4 tsp. salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
• 3. Meanwhile season the shrimp with salt and pepper. Beat the egg and 2 tbsp. water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut/panko mixture, gently pressing to adhere. Transfer to the prepared rack and bake until the shrimp are cooked through, about 10 minutes.
• 4. Turn on the broiler and broil the shrimp until golden brown, 1-2 minutes. Add the cilantro to the rice mixture and toss. Serve with shrimp and lime wedges.

BAKED COCONUT SHRIMP

Steps:

• For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
• Pat the shrimp dry.
• Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
• Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
• When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
• Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
• Serve the coconut shrimp with the dipping sauce on the side.

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.