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


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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

How to Make Baked Coconut Shrimp with Tropical Rice


  • 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.

Printable Recipe Card

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

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