Baked Coconut Shrimp with Cilantro Lime Rice
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Coconut shrimp just gets me. Let’s start with the protein. Lean protein is one of my most important criteria when deciding on a healthy meal since it is so important to help build and maintain muscle and it helps keep you full for longer. Then, who doesn’t love a little rice? And the crunchy coconut outside lends itself well to all kinds of sauces. When I order Coconut Shrimp out at a restaurant, though, there is always just one problem…
Let’s start over though. My name is Katie and I blog over at 24 Carrot Life where I share healthy recipes and lifestyle tips. I believe strongly in moderation, so there are a few indulgent treats that sneak their way in too. My mission is to show that healthy eating can be fun and delicious, rather than boring and plain. Are you with me?! I am so so excited to be partnering with Rachael here at Eazy Peazy Mealz. I’ll be bringing you one recipe a month for the next couple of months and I hope you love them as much as I do!
Now, back to the shrimp. The only problem I find when ordering my beloved coconut shrimp at a restaurant is that it is fried….in a LOT of oil. This isn’t great since it an otherwise healthy meal into a not so healthy meal. I much prefer making this dish at home because I can bake the shrimp instead for a much lighter dish.
This recipe requires a couple of steps, but I promise it’s really not that hard. The first step is to prep the coconut and breadcrumb mixture and clean your shrimp while the oven is preheating. Once the shrimp is clean, pat them dry with a paper towel so the breading sticks better. Dip the shrimp into the egg wash, then into the breadcrumbs, and repeat once more before setting the shrimp on a lined cookie sheet. While the shrimp are in the oven, cook the rice in coconut water. My mom inspired me to use coconut water instead of milk after she experimented with it and it turned out great! The coconut water gives the rice a really unique flavor and it’s a fun way to switch things up from the regular coconut milk. Once the shrimp and rice are cooked, serve them together and cover everything with fresh lime juice. Dig in!
I also did the tried and true freezer test and I am happy to announce that you can freeze both the shrimp and the rice. After they defrost, throw the shrimp on a lined baking sheet and broil on low until golden brown. You can heat the rice in the microwave or back on the stove- just make sure to add a little water so the rice doesn’t dry out.
I really hope you enjoy this super easy meal and I’ll be back soon with lots more to share!
- 1 cup Japanese panko or whole wheat bread crumbs
- 1/2 cup unsweetened shredded coconut
- 1 lb. tiger prawn or jumbo shrimp, peeled and deveined, but leave tails intact
- 1 large egg, slightly beaten
- cooking oil spray
- 1 cup uncooked jasmine rice
- 1 and 1/2 cups coconut water
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
- lime wedges
- Heat oven to 400 Farenheit.
- Mix the bread crumbs and coconut flakes in a bowl and set aside.
- Pat the shrimp dry with a paper towl and dip each one individually into the egg, then coat thoroughly with the breading mix and repeat once more. Shake off the excess.
- Place the shrimp on a cookie sheet lined with parchment paper or a silicone mat and bake in the middle rack for about 15 minutes, or until they turn light to golden brown. If after 15 minutes you would like your shrimp to be crispier, you can broil them on lo for 5-10 minutes paying close attention so they don’t burn.
- While shrimp cook, heat rice and coconut water over medium heat until it reaches a boil. Cover and reduce to a simmer cooking for 15 minutes. When water is evaporated, take the rice off the heat and leave covered until you are ready to serve. Add chopped cilantro and fluff with a fork.
- Serve shrimp over rice and squeeze lime over everything. Garnish with salt and pepper, to taste.
- Optional: serve with teriyaki or soy sauce, and/or hot sauce.
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