It's been a while since I posted on my food blog! I thought I'd share a light and healthy meal that I tried last week. These coconut shrimp with tropical rice are delicious and made me think of something you'd enjoy in the warm summer months! If anyone is like me, I am eagerly awaiting sunny beach weather again. I got the recipe from The Food Network Magazine (January/February 2015) issue. I hope you enjoy!
Ingredients:
Ingredients:
- cooking spray
- 3/4 cup coconut water
- 3/4 cup jasmine rice
- zest of 1 lime (removed using a vegetable peeler), wedges for serving
- 1/2 cup shredded carrots
- 2 tablespoons finely chopped red onion
- salt and pepper to taste
- 1 pound large shrimp, peeled and deveined
- 1 egg
- 1 cup sweetened/shredded coconut
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 425 degrees. Line two baking sheets with foil and spray lightly with cooking spray. (These are for the shrimp).
- Prepare the rice. Combine 1 cup water, the coconut water, rice, lime zest, and a bit of oil so the rice doesn't stick in a medium saucepan. Bring to boil, then reduce heat to medium low; cover and simmer for 8 minutes. Remove from heat, then add the carrots, red onion, some salt and pepper to taste. Do not stir rice mixture. Cover and let stand about 10 minutes or until rice is cooked. Remove the pieces of lime zest and stir.
- Meanwhile, season the shrimp with salt and pepper to taste. 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. Use your fingers to pat the panko mixture onto the shrimp so it sticks. Transfer shrimp to prepared baking sheets and bake about ten minutes or until shrimp are cooked through.
- Broil the shrimp for about 1 minute so the top gets golden brown.
- Finally, add the cilantro to the rice mixture and toss. Serve the rice with the shrimp and lime wedges.