Baked coconut shrimp
Crunchy coconut shrimp baked on a hot sheet pan and served over jasmine rice with a juicy mango salsa that tastes like vacation.
- 45 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.96 a serving
- 680 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 1 mango, diced
- ¼ red onion, finely chopped
- ½ jalapeño, seeded and minced (optional)
- 2 tbsp cilantro, chopped
- 1 lime, juiced
- 1 lb raw shrimp, large, peeled and deveined, tails on
- 2 large eggs
- 1 cup sweetened shredded coconut
- ½ cup panko breadcrumbs
From your pantry
- 3 tbsp olive oil, divided
- 2 cups water
- ¾ tsp salt, divided
- ⅓ cup all-purpose flour
Each serving has about 680 calories, 34 g protein, 90 g carbs and 20 g fat, and costs about $3.96 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
- No limes? Lemons work.
- No raw shrimp? Frozen raw shrimp works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a rimmed with 2 tablespoons of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: The oiled pan crisps the bottoms, so they come out crunchy on both sides.the rice and bring it in a with the water.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Stir the mango, onion, cilantro, lime juice and a pinch of the salt together in a bowl for the salsa, with the jalapeño if you like.
the shrimp dry and sprinkle them with the rest of the salt. Set out the flour, the eggs beaten, and the coconut and panko rubbed with the last tablespoon of oil in three shallow bowls.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Holding each shrimp by the tail, coat it in flour, dip it in egg, and press it into the coconut mix. Lay them on the pan in one layer.
Dolly’s tip: One hand for dry, one for wet, and your fingers stay clean.6 minutes, flip them, and bake 4 to 6 minutes more, until and the shrimp are pink inside.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Dolly’s tip: Coconut goes from golden to burnt quickly. Peek at the first sign of browned edges.Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Spoon the rice into bowls, pile on the shrimp, and top with the mango salsa.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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