This post first appeared over at Eazy Peazy Mealz where I’m a contributor.
Coconut shrimp just gets me. It’s protein packed, which is one of my most important criteria when deciding on a meal since protein is so important to help you build and maintain muscle and it helps to keep you full longer. Coconut shrimp is often paired with rice which is a great carb paired with such a lean protein. And to top it all off, coconut shrimp lends itself to all kinds of sauces and it has a little crunch and sweetness to round it all out. When I order Coconut Shrimp out at a restaurant, though, there is always just one problem…
The only problem I come across when ordering my beloved coconut shrimp is that it is fried….in a LOT of oil. This isn’t really great since it hikes up the fat and calories of an otherwise healthy meal and often times the oil that is used in restaurants is sometimes questionable. I much prefer making this dish at home because I can bake the shrimp instead and really control all the ingredients.
This recipe requires a couple of steps, but I promise it’s really not that hard. The first step is to prep the coconut breadcrumb mixture and clean your shrimp while the oven is preheating. Once the shrimp is clean, you pat them dry with a paper towel so that the breadcrumbs stick better. One dip in the egg wash and into the breadcrumbs and repeat before laying the shrimp on a cookie sheet for the oven. While the shrimp is cooking, the rice is cooked. I learned this trick from my mom who experimented with using coconut water instead of coconut milk. It gives the rice a really unique flavor and it’s a fun way to switch things up although you really can’t go wrong either way.
I even did the tried and true freezer test for you all and I am happy to announce that you can freeze both the shrimp and the rice. After it defrosts, just throw the shrimp on a lined baking sheet and broil on low until they are golden brown. You can heat the rice in the microwave or back on the stove- just make sure to add a little water so the rice doesn’t dry out.
I really hope you enjoy this super easy meal!
- 1 cup Japanese panko or whole wheat bread crumbs
- 1/2 cup unsweetened shredded coconut
- 1 lb. tiger prawn or jumbo shrimp, peeled and deveined, but leave tails intact
- 1 large egg, slightly beaten
- cooking oil spray
- 1 cup uncooked jasmine rice
- 1 and 1/2 cups coconut water
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
- lime wedges
- Heat oven to 400 Farenheit.
- Mix the bread crumbs and coconut flakes in a bowl and set aside.
- Pat the shrimp dry with a paper towel and dip into the egg, then the coconut bread crumb mix and repeat once more. Shake off the excess.
- Place the shrimp on a cookie sheet lined with parchment paper and bake in the middle rack for about 15 minutes, or until they turn light to golden brown. If after 15 minutes you would like your shrimp to be crispier, you can broil them on low for 5-10 minutes paying close attention so they don’t burn.
- While shrimp cook, heat rice and coconut water over medium heat until it reaches a boil. Cover and reduce to a simmer cooking for 15 minutes. When water is evaporated, take the rice off the heat and leave covered until you are ready to serve. Add chopped cilantro and fluff with a fork.
- Serve shrimp over rice and squeeze lime over everything. Garnish with salt and pepper, to taste.
- Optional: serve with teriyaki or soy sauce, and/or hot sauce.