Description
A deliciously quick dinner delight featuring crispy coconut shrimp and fluffy jasmine rice.
Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 1 cup of shredded coconut
- 1/2 cup of panko breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil for frying
- 2 cups of jasmine rice
- 3 cups of water or chicken broth
- 1/4 cup of chopped green onions
- 1/4 cup of sweet peas (frozen works perfectly!)
- Zest of 1 lime
- Squeeze of lime juice
Instructions
- Prepare the Rice: In a pot, bring the water (or chicken broth) to a boil. Once boiling, add the jasmine rice, minimize the heat, cover, and let it simmer for about 15 minutes until all the liquid has been absorbed. Once done, fluff it up with a fork, and toss in the green onions, peas, lime zest, and a squeeze of lime juice.
- Get Your Shrimp Ready: While your rice is cooking, prep your shrimp in three bowls: one for the eggs, another for panko breadcrumbs mixed with shredded coconut, and the last for flour. Season the shrimp with salt and pepper, dip them first in the flour, then in the eggs, and finally in the coconut-panko mixture.
- Fry Up the Goodness: In a large skillet, heat some olive oil over medium heat. Place the coated shrimp in the skillet and fry for about 2-3 minutes per side until golden brown.
- Plate and Serve: Plate a scoop of your springy rice and add a handful of your coconut crisped shrimp on top. Optionally, sprinkle extra green onions or lime wedges for flair.
Notes
Consider using seasoned flour for extra flavor. Pair with sweet chili sauce or tangy lime dipping sauce for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Coconut shrimp, quick dinner, shrimp recipe, rice recipe, family meal, easy dinner