Real Recipes From Real Home Cooks ®

baked coconut shrimp with tropical rice

(1 rating)
Recipe by
Daily Inspiration S
Somewhere, TX

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 rating)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For baked coconut shrimp with tropical rice

  • 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 lg
  • 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

  • 1
    Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.
  • 2
    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 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.
  • 3
    Meanwhile 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.
  • 4
    Turn 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.