Lime and coconut flakes will turn your rice and shrimp dish into real tropical pleasure. All ingredients are quite available, and the taste is very exotic. Boil the rice in coconut water with lime zest and then let it brew with grated carrots and red onions. Be careful when cutting from lime. zest, so as not to touch the white part, otherwise the rice will be bitter. Roll the shrimp in the egg and coconut mixture and Panko breadcrumbs and bake in the oven. So without too much fat and oil, they are covered with an amazing crisp. Serve a dish with lime slices to complement it with sparkling citrus flavor. Nutrition value per serving: (4 total) Calories 357, total fat 9 g., Saturated fat g., Proteins 29 g., Carbohydrates 39 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr large shrimp, peeled from shells and intestinal veins
- 3/4 Art. coconut water
- 3/4 Art. jasmati rice or other long-grain rice
- Zest of 1 lime (shot by a peeler), + lime slices for filing
- 0.5 tbsp. grated carrots
- 2 tbsp. l finely chopped red or green onions
- 1 large egg
- 1 tbsp. sweet coconut flakes
- 3/4 Art. panko breadcrumbs
- 2 tbsp. l chopped cilantro
Recipes with similar ingredients: shrimp, jasmati rice, coconut shavings, coconut water, panko breadcrumbs, green onions, cilantro
Recipe preparation:
- Preheat the oven to 220 ° C. Cover the baking tray with foil and place a grill on top; sprinkle with culinary spray.
- Mix in a medium-sized saucepan 1 tbsp. water coconut water, rice and lime zest and bring to a boil. Turn down the heat to moderately weak, cover and cook for 8 minutes. Take the rice off slabs; add carrots, red onions, 1/4 tsp. salt and a little ground black pepper (do not bother). Cover and let infuse for 10 minutes, then loosen with a fork. Get the zest lime.
- Meanwhile, salt and pepper the shrimp. Whisk in a bowl egg with 2 tbsp. l water. In another bowl, mix coconut and panko. Dip the shrimp in the egg mixture, then in the coconut mixture, gently pressing it to stick, lay it on the prepared grid. Bake until the shrimp is cooked, about 10 minutes.
- Turn on grill mode. Fry the shrimp until golden, 1-2 minutes. Add cilantro to the rice and mix. Serve with shrimp and lime slices.
