| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 3/4 cup coconut water
- 3/4 cup jasmati or other long-grain rice
- Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving
- 1/2 cup shredded carrots
- 2 tablespoons finely chopped red onion or scallions
- Kosher salt and freshly ground pepper
- 1 pound large shrimp, peeled and deveined
- 1 large egg
- 1 cup sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. 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 the heat; add the carrots, red onion, 1/4 teaspoon 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.
- Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons 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. Bake until the shrimp are cooked through, about 10 minutes.
- Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.
Nutrition Facts
| Calories | 357 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 226 milligrams |
| Sodium | 456 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 2 grams |
| Protein | 29 grams |
Reviews
Nice lighter version of coconut shrimp & the rice was very good. I added a little West Indies spice to bread crumb mixture. And sprayed a little coconut oil on top before popping in. Worked great on convection bake, or in an air fryer.
The shrimp are good. It’s the rice. It took about three times the time allotted. We used long grain rice. Once it was finally cooked, it was eh. It needs something- a sauce or Feta or something. The rice was bland and I will not be making it again. I’ll possibly pair the shrimp with something more exciting.
Would make again, but would add a sauce. I think I would make Valerie Bertinelli’s creamy chili sauce for her coconut shrimp to go with this (also on FN). Great easy, healthy dinner!
The cook time on the rice was severely off, i had to cook rice an extra 8 min til rice was through then became very mushy. Flavor was very bland in the rice and the lime overpowered it, shrimp were good though just make sure you dry shrimp off before egg bath.
I found the recipe healthy and easy to prepare but the flavors were bland. Definitely both the rice and the shrimp need more seasoning.
Loved the flavors but made some changes, first I cooked the rice in 3/4 cup water 1/2 cup coconut water 1/2 coconut milk then I cooked my shrimp a few extra minutes because I used jumbo shrimp, lastly I topped the shrimp before serving with a mixture of marmalade and tablespoon of Cointreau that I warmed up, it made all the difference and was a must!
I’m not a huge fan of coconut but I made this for my husband and he said that the shrimp were delicious. Will be making this recipe again.
Just made the shrimp. Delicious!
Great recipe!
Made this for dinner with a few minor changes. I added coconut milk along with the coconut water and plain water to the rice, to counter any bitter from the lime. I added scallions and red onion, and topped it with a fresh mango salsa and plain Greek yogurt. Gave it a bit of tang and a lot more moisture. The shrimp was great.