Lately I’ve been in a tropical mood. I miss the sunshine. Where I live, there is little to no sun these days…mostly just rain and grey skies. Though, today was a relatively nice day. Don’t get me wrong, I love our mountains and north-west nature, it truly is captivating and beautiful. Yet, my soul is most fulfilled laying under a palm tree while sipping on fresh coconut water (or a little virgin mojito out of a coconut).
I have always said that I was born with the ocean, salty air, and sand in my soul. I greatly enjoy the water – especially listening to the waves. I love the smell and taste of coconuts, pineapples, mangoes, and basically any tropical fruit. I am happiest on a beach, with the sun on my shoulders, starring at a large body of blue water that I can run into and leave the world behind.
While in my tropical mood, I have been craving all kinds of foods – most of which I’ve had during my travels. Today, I am sharing a recipe with you that brings me memories of hot sand, the salty breeze blowing from the ocean, and sunshine.
Coconut Shrimp with Tropical Rice:
For The Rice:
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/2 cup pineapple chunks
- 1/2 cup chopped cilantro
- 1 cup jasmine rice
- 2 tablespoons finely chopped scallions
- salt and freshly ground pepper
- Zest of 1 lime (removed with a vegetable peeler), plus make wedges for serving
- Combine 1 cup water, the coconut milk, salt and pepper, rice and lime zest in a medium saucepan and bring to a boil.
- Reduce the heat to medium-low; cover and simmer for about 8 minutes or until rice is tender but not fully cooked.
- Remove from the heat and discard lime zest; add cilantro, pineapple, and scallions, do not stir. Cover and let sit 10 minutes, then fluff with a fork and stir to combine all ingredients.
For The Shrimp:
- 1 pound large shrimp, peeled and de-veined
- 1 large egg
- 1 cup unsweetened shredded coconut
- 3/4 cup panko breadcrumbs
- salt and pepper
Preheat the oven to 425 degrees F. Line a baking tray with foil and set a wire rack on top; coat the wire rack with oil.
Season the shrimp with salt and pepper. Make a breading station by beating the egg and 2 tablespoons water in one bowl. Then combine the coconut and panko in a second bowl.
Dip the shrimp in the egg mixture, then the coconut-panko, gently press on drink to make sure the coconut sticks; transfer to the prepared rack. Bake until the shrimp are fully cooked – should be about 10 minutes.
- Turn on the broiler and broil for 2 minutes to lightly brown the coating of the shrimp
- Serve on side of rice with lime wedges