Baked Coconut Shrimp with Cilantro Lime Rice
Crunchy, delicious, baked coconut shrimp on a bed of cilantro lime rice. Skip the unhealthy fried shrimp, and get all the flavor and fun with this healthier baked version of coconut shrimp!
- 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.
Calories: 481kcal | Carbohydrates: 59g | Protein: 32g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 326mg | Sodium: 1101mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 236mg | Iron: 4.7mg