Baked Coconut Shrimp With Springy Rice
Baked Coconut Shrimp With Springy Rice is a delightful dish that brings tropical flavors to your table. Crispy, golden-brown shrimp coated in a crunchy coconut crust are perfectly paired with fluffy rice, creating a meal that feels like a mini-vacation. This recipe not only promises restaurant-quality results but also offers endless customization options to suit any dietary needs. Whether for weeknight dinners or special gatherings, this dish will impress your guests and leave them asking for more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten
- 2 tbsp brown sugar
- 2 cups cooked rice (jasmine or white)
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up a coating station: one bowl with seasoned flour, another with beaten eggs, and a third with panko mixed with shredded coconut and brown sugar.
- Dredge each shrimp in flour, dip into eggs, then coat in the coconut-panko mixture.
- Arrange the coated shrimp on the baking sheet in a single layer.
- Bake for 15-20 minutes until golden brown and crispy.
- While shrimp bake, prepare rice according to package instructions; fluff before serving.
- Serve hot alongside lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 160mg
Keywords: Swap shrimp for chicken tenders or add spices like paprika for extra flavor. Consider adding vegetables like bell peppers for added crunch. To store leftovers, keep them in an airtight container in the fridge for up to three days.