Coconut-breaded shrimp with tropical rice

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 357, total fat 9 G., saturated fats 6 G., proteins 29 G., carbohydrates 39 G., fiber 2 G., cholesterol 226 mg, sodium 456 mg, sugar - G.

Lime and coconut transform your shrimp and rice dish into a true tropical delight. All the ingredients are readily available, yet the flavor is truly exotic. Cook the rice in coconut water with lime zest, then let it steep with grated carrots and red onion. Be careful when zesting the lime to avoid the white pith, as this will make the rice bitter. Coat the shrimp in egg and a mixture of coconut and panko breadcrumbs, then bake in the oven. This will give them a wonderfully crispy crust without adding excess fat or oil. Serve with lime wedges for a sparkling citrus flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g large shrimp, peeled and deveined
3/4 cup coconut water
3/4 cup jasmati rice or other long-grain rice
Zest of 1 lime (peeled), plus lime wedges for serving
0.5 cup grated carrots
2 tbsp finely chopped red or green onion
1 large egg
1 cup sweet coconut flakes
3/4 cup panko breadcrumbs
2 tbsp chopped cilantro

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a rack on top; spray with cooking spray.
Combine 1 cup water, coconut water, rice, and lime zest in a medium saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes. Remove the rice from the heat; add the carrots, red onion, 1/4 teaspoon salt, and a pinch of ground black pepper (do not stir). Cover and let simmer for 10 minutes, then fluff with a fork. Remove the lime zest.

Meanwhile, season the shrimp with salt and pepper. In a bowl, beat the egg with 2 tablespoons of water. In another bowl, combine the coconut and panko. Dip the shrimp in the egg mixture, then in the coconut mixture, pressing gently to adhere, and place them on the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
Turn on the grill. Grill the shrimp until golden brown, 1-2 minutes. Add the cilantro to the rice and stir. Serve with the shrimp and lime wedges.

Categories:

recipe / Healthy eating / Healthy dinners / Calorie content of prepared meals / Grill in the oven / Main courses / Fish and seafood / Food Network - recipes / Caribbean cuisine

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