Ingredients with Measurements:
- 1 lb of shrimp, peeled and deveined
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of paprika
- 1/2 cup of coconut flakes
- 2 eggs, beaten
- 1/2 cup of panko breadcrumbs
- 1/4 cup of vegetable oil
- 4 cups of cooked rice
- 2 cups of shredded lettuce
- 1 cup of shredded carrots
- 1/2 cup of sliced scallions
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
3. Add the shrimp to the bowl and toss to coat.
4. In a separate bowl, mix together the coconut flakes and beaten eggs.
5. Dip each shrimp into the coconut mixture, then into the panko breadcrumbs, pressing the breadcrumbs onto the shrimp to coat.
6. Place the shrimp onto a baking sheet and bake for 10-12 minutes, until golden brown and crispy.
7. In a skillet, heat the vegetable oil over medium-high heat.
8. Add the cooked shrimp to the skillet and toss to coat in the oil.
9. In a separate bowl, mix together the cooked rice, shredded lettuce, shredded carrots, sliced scallions, chopped cilantro, and chopped peanuts.
10. Divide the rice mixture into four bowls and top with the coconut shrimp floss.
11. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Baking temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 25g
Carbohydrates: 65g
Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- All-purpose flour can be substituted with gluten-free flour.
- Panko breadcrumbs can be substituted with gluten-free breadcrumbs.
- Vegetable oil can be substituted with coconut oil.
Variations:
- Add sliced avocado to the rice mixture.
- Top with a drizzle of sweet chili sauce.
- Substitute the shredded lettuce with baby spinach.
Tips and tricks:
- Make sure to pat the shrimp dry with paper towels before coating in the flour mixture.
- Use tongs to handle the shrimp when coating in the coconut and breadcrumbs.
- For extra crispy shrimp, place the baking sheet in the freezer for 10 minutes before baking.
- To make the dish spicier, add red pepper flakes to the flour mixture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the bowls with a lime wedge on the side.
Garnishes:
Garnish with additional chopped cilantro and sliced scallions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of steamed edamame or a cucumber salad.
Troubleshooting advice:
- If the coconut flakes are not sticking to the shrimp, try pressing them onto the shrimp with your fingers.
- If the shrimp are not crispy enough, try baking them for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Coconut shrimp is a popular dish in many coastal regions, especially in Southeast Asia and the Caribbean.
Flavor profiles:
This dish is sweet, savory, and crispy, with a hint of coconut flavor.
Serving suggestions:
Serve the bowls family-style and let everyone add their own toppings.
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