Easiest Way to Prepare Perfect Coconut Shrimp with Lime & Cilantro rice

Coconut Shrimp with Lime & Cilantro rice. Add shrimp and season with salt and pepper. Pour over coconut milk and squeeze with lime juice. Coconut Lime Shrimp - Deliciously creamy shrimp cooked in an amazing coconut lime sauce with tomatoes and peppers, and served over noodles or rice.

It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. Cilantro Lime Shrimp with Coconut Rice — skillet cooked shrimp is tossed with bright lime and fresh cilantro then served over a bed of rich coconut rice. You can cook Coconut Shrimp with Lime & Cilantro rice using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Coconut Shrimp with Lime & Cilantro rice

1. You need 1 dozen of jumbo shrimp peeled and deveined.
2. You need 2 cup of coconut flakes Toasted.
3. Prepare 2 of eggs beaten with a pinch of salt and pepper.
4. Prepare 2 cup of of Panko.
5. It's 1 of Minute Rice.
6. Prepare 1 of lime.
7. Prepare 4 small of cloves of garlic.
8. You need 1 of salt.
9. It's 1 of handful of cilantro.
10. Prepare 1 of cooking spray.

Could there be a better way to enjoy summer than with this delicious tropical Cilantro-Lime Shrimp with Coconut Rice? Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Taste and add more lime juice, salt or fish sauce, or all three, if needed. Serve over rice, with remaining cilantro and lime wedges on the side.

Coconut Shrimp with Lime & Cilantro rice step by step

1. Toast Coconut, allow to cool and mix with panko in a baking dish.
2. Coat shrimp in egg mixture.
3. Remove and coat shrimp in coconut and panko crumbs.
4. Broil on sprayed a baking sheet medium high until golden brown( about 4 mins each side).
5. Tear desired cilantro leaves and chop.
6. Smash and mince garlic.
7. salt minced garlic and smear into a paste.
8. cook rice and stir in cilantro and garlic salt paste.

Combine cracker crumbs and coconut in pie plate; beat egg and water in second pie plate. This recipe harkens us back to the long days of summer; it's tropical and bright with a kick of cilantro and red pepper. Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Thread the shrimp onto skewers, piercing each shrimp near the head and tail. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides.