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Coconut Crisp Shrimp with Springy Rice

A quick and delicious tropical dish featuring crispy coconut shrimp served with fluffy jasmine rice, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Coconut Crisp Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded coconut (sweetened or unsweetened) Choose based on your taste
  • 1 cup panko breadcrumbs
  • 1 tablespoon lime zest For flavor enhancement
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs, beaten
  • Oil for frying (coconut oil recommended) Enhances tropical flavor
For the Springy Rice
  • 1 cup jasmine rice
  • 2 cups water or chicken broth Chicken broth adds extra flavor
  • to taste Fresh cilantro for garnishing
  • to taste Lime wedges for serving For a zesty kick

Method
 

Preparation
  1. In one bowl, mix shredded coconut, panko breadcrumbs, lime zest, salt, and pepper.
  2. In another bowl, have beaten eggs ready.
  3. Dip each shrimp in the egg mixture, then in the coconut mixture until coated.
Cooking
  1. Heat about ½ inch of oil in a large skillet over medium-high heat.
  2. Carefully place coated shrimp in the hot oil and fry for 2-3 minutes on each side until golden brown and crispy.
  3. Transfer cooked shrimp to a paper towel to drain excess oil.
  4. Rinse the jasmine rice under cold water until the water runs clear.
  5. Combine rinsed rice with 2 cups of water (or chicken broth) in a saucepan and bring to a boil.
  6. Reduce to low, cover, and simmer for about 15 minutes or until the rice is fluffy and water is absorbed.
Serving
  1. Fluff the rice with a fork and sprinkle fresh cilantro over the top.
  2. Serve the crispy coconut shrimp over or beside the rice with a squeeze of lime.

Notes

Taste the shrimp mixture to adjust salt and pepper. For less mess, consider baking the shrimp at 425°F for 15-18 minutes. Leftovers can be reheated in a skillet for lunch.