TROPICAL RICE RECIPE RECIPES

Name: Coconut Shrimp with Cilantro Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Cooking spray; 3/4 cup coconut water; 3/4 cup jasmati or other long-grain rice; Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving; 1/2 cup shredded carrots; 2 tablespoons finely chopped red onion or scallions; Kosher salt and freshly ground pepper; 1 pound large shrimp, peeled and deveined; 1 large egg; 1 cup sweetened shredded coconut; 3/4 cup panko breadcrumbs; 2 tablespoons chopped fresh cilantro

COCONUT SHRIMP WITH CILANTRO RICE RECIPE | FOOD NETWORK ...

Coconut Shrimp with Cilantro Rice Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

Cooking spray
3/4 cup coconut water
3/4 cup jasmati or other long-grain rice
Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving
1/2 cup shredded carrots
2 tablespoons finely chopped red onion or scallions
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 large egg
1 cup sweetened shredded coconut
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. 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 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. Discard the lime zest.
Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons 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. Bake until the shrimp are cooked through, about 10 minutes.
Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.

Nutrition Facts : Calories 357 calorie, FatContent 9 grams, SaturatedFatContent 6 grams, CholesterolContent 226 milligrams, SodiumContent 456 milligrams, CarbohydrateContent 39 grams, FiberContent 2 grams, ProteinContent 29 grams

COCONUT RICE RECIPE | SANDRA LEE | FOOD NETWORK

Coconut Rice Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Steps:

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

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