Description
Crispy coconut shrimp served over light, springy rice with a zesty kick — a quick weeknight escape.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- Vegetable oil for frying
- For the springy rice:
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tbsp butter
- Zest of 1 lime
- For the dipping sauce:
- 1/4 cup sweet chili sauce
- 2 tbsp fresh lime juice
- 1 tsp soy sauce
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in butter and lime zest.
- While rice cooks, pat shrimp dry with paper towels. In a shallow bowl, mix flour, salt, pepper, and garlic powder. Place beaten eggs in a second shallow bowl. In a third bowl, combine shredded coconut and panko.
- Dredge each shrimp first in the flour mixture, shaking off excess, then dip in egg, then coat with coconut-panko mixture, pressing gently to adhere.
- In a large skillet, heat about 1/2 inch of oil over medium-high heat until shimmering. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- For the sauce, stir together sweet chili sauce, lime juice, and soy sauce in a small bowl.
- Serve the crispy shrimp over the springy rice, drizzled with the sauce.
Notes
For extra crunch, toast the shredded coconut in a dry pan for 2 minutes before breading. Adjust lime zest to taste.
Nutrition
- Calories: 410 kcal
- Sugar: 5 g
- Fat: 18 g
- Carbohydrates: 38 g
- Protein: 24 g