Coconut Shrimp with Rice
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the coconut shrimp:
2 oz (60 g) panko breadcrumbs
2 oz (60 g) unsweetened coconut flakes
2 oz (60 g) all-purpose flour
½ tsp paprika
2 eggs, beaten
1 lb (450 g) shrimp, thawed, tails removed
2 oz (60 g) panko breadcrumbs
2 oz (60 g) unsweetened coconut flakes
2 oz (60 g) all-purpose flour
½ tsp paprika
2 eggs, beaten
1 lb (450 g) shrimp, thawed, tails removed
For the rice:
7.4 oz (210 g) Jasmine rice
10 oz (280 g) green peas
juice, zest of 1 lemon
handful of fresh herbs or leafy greens
1 clove garlic, minced
2 tbsp butter
7.4 oz (210 g) Jasmine rice
10 oz (280 g) green peas
juice, zest of 1 lemon
handful of fresh herbs or leafy greens
1 clove garlic, minced
2 tbsp butter
For the butter honey sauce:
4 tbsp melted butter
2 tbsp honey
1 tbsp Dijon mustard
4 tbsp melted butter
2 tbsp honey
1 tbsp Dijon mustard
Nutrition
(Per Serving)
Calories
498
Fats
18 g
Protein
24 g
Carbs
60 g
Instructions
- Cook the rice according to package instructions. Preheat the oven to 325°F (160°C).
- Place the panko breadcrumbs and coconut flakes on a baking sheet and toast in the oven for 10 minutes, stirring occasionally, until golden. Remove from the oven and raise the oven temperature to 425°F (210°C).
- Prepare 3 bowls. Combine flour, paprika, and 1/2 teaspoon salt in the first; egg in the second; and toasted panko/coconut mixture in the third.
- Coat each shrimp first in the flour, then the egg, then press into the panko/coconut mixture. Place the coated shrimp back on the baking sheet and spray or drizzle with some olive oil. Bake in the oven for 10 minutes.
- Meanwhile, finish the rice. Add the green peas, lemon juice and zest, fresh herbs or leafy greens, garlic, and butter into the hot rice, mixing to combine. Make a sauce by mixing the melted butter with the honey and Dijon mustard in a small bowl.
- Serve the shrimp over the rice with a generous drizzle of sauce.