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Coconut Shrimp with Coconut Rice
Created by: Howcan Team
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup jasmine rice
- 1 3/4 cups coconut milk
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- In a medium saucepan, combine 1 3/4 cups coconut milk, 1/4 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt. Bring to a boil.
- Stir in 1 cup jasmine rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
- In a shallow dish, place 1 cup all-purpose flour. In another shallow dish, mix together 2 beaten eggs. In a third shallow dish, combine 1 cup shredded coconut and 1 cup panko breadcrumbs.
- Dip each shrimp in the flour, then the egg, and finally coat with the coconut breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the coated shrimp in batches and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- Serve the coconut shrimp with the coconut rice and enjoy!
Coconut shrimp, a tropical delight, originated in Southeast Asia, where the combination of succulent shrimp and crispy coconut breading became a culinary sensation. This dish has since made its way to the menus of top seafood restaurants worldwide. The coconut rice, a fragrant and creamy side dish, perfectly complements the crispy shrimp. Renowned chefs like Roy Yamaguchi and Emeril Lagasse have put their own spin on this classic, infusing it with their signature flavors. For the best coconut shrimp and rice, head to coastal regions like Hawaii or Thailand, where the freshest ingredients elevate this dish to new heights. The key to perfecting this dish lies in the balance of sweet coconut and savory shrimp, creating a harmonious blend of flavors and textures.
40 min
4
450 calories
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