Coconut Shrimp and Rice
Transport your taste buds to a tropical paradise with this irresistible Coconut Shrimp and Rice recipe, a perfect blend of crispy textures and creamy indulgence. Juicy shrimp are coated in a crunchy mixture of shredded sweetened coconut and panko breadcrumbs, then fried to golden perfection. Paired with fragrant jasmine rice simmered in rich coconut milk and accented with lime zest, lime juice, and fresh cilantro, this dish is a harmonious fusion of sweet, savory, and tangy flavors. Ideal for weeknight dinners or special occasions, this recipe delivers restaurant-quality results in just under an hour. Serve it with fresh lime wedges for an extra citrusy kick and watch every bite disappear!
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Recipe Information
Ingredients
- 20 pieces Shrimp (large, peeled and deveined)
- 0.5 cups All-purpose flour
- 2 large Eggs (beaten)
- 1 cup Shredded sweetened coconut
- 0.5 cups Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Vegetable oil (for frying)
- 1 cup Jasmine rice
- 1 cup Coconut milk (full-fat, canned)
- 1 cup Water
- 1 teaspoon Sugar
- 1 whole Lime (zested and juiced)
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, sugar, and a pinch of salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes or until tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
Stir in the lime zest, lime juice, and chopped cilantro into the cooked rice. Set aside and keep warm.
Set up a breading station with three shallow bowls: one with flour mixed with salt and black pepper, the second with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.
Coat each shrimp first in the seasoned flour, then dip in the beaten eggs, and finally coat in the coconut-panko mixture, pressing lightly to adhere.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C).
Fry the shrimp in batches, being careful not to overcrowd the pan. Cook each batch for 2-3 minutes per side or until golden brown and crispy. Drain the fried shrimp on a plate lined with paper towels.
Serve the crispy coconut shrimp alongside the fragrant coconut rice, garnished with extra lime wedges and cilantro if desired.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 15.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
