Coconut Shrimp with Tropical Rice
Since we are in the middle of Lent, it is time to abstain from meat on Friday. We got a good deal on shrimp at the grocery store so we are experimenting with some recipes using shrimp over the coming month. Last week we had Kung Pao Shrimp. This week we tried Coconut Shrimp, a recipe that I saw in the January/February 2015 Food Network magazine.
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top of the foil. Coat with cooking spray. Combine 1 cup of water, 3/4 cup of coconut water, 1 cup of rice and some lime zest in a medium saucepan and bring to a boil (or go the easy route and just use a rice cooker!). Reduce the heat to medium low; cover and simmer 8 minutes. When the rice is done, add 1/2 cup of shredded carrots, 2 tablespoons of finely chopped red onion or scallions, 1/4 teaspoon salt and a few grinds of pepper. Do not stir but just cover and let sit for 10 minutes and then fluff with a fork to combine. Discard the lime zest.Meanwhile, season 1 pound of shrimp with salt and pepper. Beat 1 egg and 2 tablespoons of water in a bowl. Combine 1 cup of sweetened coconut and 3/4 cup of 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. Bake until the shrimp are cooked through, about 10 minutes.Turn on the broiler. Broil the shrimp until golden brown, about 1 to 2 minutes. Add 2 tablespoons of chopped fresh cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.