Baked Coconut Shrimp with Tropical Rice

Daily Inspiration S


If you love coconut shrimp, you'll love that they are baked and not fried. : ) A great accompaniment to the tropical rice. Serve along side your favorite dipping sauce or eat them just the way they are.

Recipe is from Food Network Magazine.

★★★★★ 1 vote
20 Min
10 Min


cooking spray
3/4 c
coconut water
3/4 c
jasmati rice (or other long grain rice)
zest of 1 lime (use a vegetable peeler to make large strips that will be removed later), plus wedges for serving
1/2 c
shredded carrots
2 Tbsp
finely chopped red onion or scallions
kosher salt and freshly ground black pepper
1 lb
large shrimp, peeled and deveined
1 large
1 c
sweetened coconut, shredded
3/4 c
panko bread crumbs
2 Tbsp
chopped fresh cilantro


1Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.
2Combine 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 heat; add the carrots, red onion (or scallions), 1/4 tsp. 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.
3Meanwhile season the shrimp with salt and pepper. Beat the egg and 2 tbsp. 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 and bake until the shrimp are cooked through, about 10 minutes.
4Turn on the broiler and broil the shrimp until golden brown, 1-2 minutes. Add the cilantro to the rice mixture and toss. Serve with shrimp and lime wedges.

About Baked Coconut Shrimp with Tropical Rice

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Low Sodium
Other Tags: Quick & Easy, Healthy