Baked Coconut Shrimp With Tropical Rice. New Music From Bronte.

Baked Coconut Shrimp With Tropical Rice
11014996_10153145981254769_7832480626316921580_n

Life’s a beach with this healthy, light, easy and flavorful dinner on the table.

The coconut shrimp has all of the crunch of the ever-popular fried versions served up as restaurant appetizers, but get their crisp magic in the oven. The coconut infused rice is a fresh accompaniment.

Baked Coconut Shrimp With Tropical Rice
Baked Coconut Shrimp

Ingredients:

Cooking spray
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1 large egg
1 cup sweetened shredded coconut
3/4 cup panko breadcrumbs
Tropical Rice (recipe follows)

Directions:

1. Preheat the oven to 425℉. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.

2. Season the shrimp with salt and pepper.

3. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl.

4. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere. Place coated shrimp on the prepared rack.

5. Bake shrimp until cooked through, about 10 minutes.

6. Turn on the broiler. Broil shrimp until golden brown about 1 minute. Serve with the shrimp and lime wedges.

Serves 4
Tropical Rice
Tropical Rice

Ingredients:

3/4 cup coconut water
3/4 cup Basmati or other long-grain rice
Zest of 1 lime, plus wedges for serving
1/2 cup shredded carrots
2 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh cilantro

Directions:

1. 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.

2. Remove pan from the heat. Add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine.

3. Add the cilantro to the rice mixture and toss.

Serves 4

Recipes from Food Network Magazine
Baked Coconut Shrimp With Tropical Rice

“Until It’s Said” is brand new from Sydney-based Bronte aka Liam McAlary. What an absolutely addictive song with its delicious blend of alt-country, folk and brass pop.

“You let me go
cause you know
how it ends
You know the words
that brush through my head
We don’t know what we’ve lost
until it’s said”

Check out Bronte on his Website, where you can learn of upcoming shows in Australia. You can buy his music on Bandcamp. The new album is due out next month.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Seafood, Side Dish and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.