Best 5 Baked Coconut Shrimp With Tropical Rice Recipes
Tantalize your taste buds with a culinary journey to the tropics, where flavors dance on your palate like sunbeams on the ocean. Baked Coconut Shrimp with Tropical Rice awaits you, a harmonious blend of crispy, succulent shrimp enveloped in a golden coconut crust, nestled atop a bed of fluffy rice infused with vibrant tropical fruits. This delectable dish promises an explosion of flavors and textures, transporting you to a paradise where every bite is a celebration. Alongside this main course, embark on a flavor adventure with complementary recipes that will elevate your dining experience. Discover the secrets of tangy Cilantro Lime Dressing, a refreshing accompaniment that adds a burst of citrusy zest to the crispy shrimp. Dive into the delightful world of Tropical Fruit Salsa, a vibrant medley of sweet and tangy flavors that dances on your tongue. And for a side dish that complements the tropical theme perfectly, indulge in Coconut-Pineapple Rice, a fragrant and flavorful dish that brings together the tropical flavors of coconut and pineapple with the comforting warmth of rice. Get ready to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
BAKED COCONUT SHRIMP
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g
SHRIMP WITH COCONUT RICE
You may not be able to see the coconut milk, but it's such a treat in this dish. Add a bit of lime and you've got a smart entree that's company worthy. -Charla Arnold, North Branch, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Nutrition Facts : Calories 516 calories, Fat 26g fat (21g saturated fat), Cholesterol 161mg cholesterol, Sodium 527mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
BAKED COCONUT SHRIMP WITH TROPICAL RICE
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.
Provided by Daily Inspiration S
Categories Seafood
Time 30m
Number Of Ingredients 12
Steps:
- 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.
BAKED COCONUT SHRIMP
With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
Provided by Catherine McCord
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
- Pat the shrimp dry.
- Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
- Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
- When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
- Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
- Serve the coconut shrimp with the dipping sauce on the side.
COCONUT RICE WITH SHRIMP AND CORN
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Provided by Samantha Seneviratne
Categories dinner, seafood
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
- Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
- Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.
Tips:
- For the best results, use fresh shrimp that is peeled and deveined. If using frozen shrimp, thaw it completely before cooking.
- To make the coconut coating, use a combination of unsweetened shredded coconut, panko breadcrumbs, and grated Parmesan cheese. This will give the shrimp a crispy and flavorful crust.
- Be sure to coat the shrimp evenly in the coconut mixture. This will help to ensure that they cook evenly and that the coating doesn't fall off.
- Bake the shrimp for 10-12 minutes, or until they are golden brown and cooked through. Do not overcook the shrimp, as this will make them tough.
- Serve the shrimp immediately with the tropical rice and pineapple salsa. You can also garnish the shrimp with fresh cilantro or lime wedges.
Conclusion:
This baked coconut shrimp with tropical rice is a delicious and easy-to-make dish that is perfect for a summer party or a special occasion. The shrimp are crispy and flavorful, and the tropical rice is a perfect complement. This dish is sure to be a hit with your guests!
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