Recipe of the Day: Coconut Shrimp with Tropical Rice | Food Network

This simple coconut shrimp recipe pairs perfectly with tropical rice.

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Coconut Shrimp with Tropical Rice
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: Easy

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

Directions

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.

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Recipe of the Day: Coconut Shrimp with Tropical Rice | Food Network
https://youtu.be/QFi2mfdI8Zw