Kid-Friendly Crispy Coconut Shrimp with Pineapple Rice and Honey-Glazed Carrots
20min
25min
4
520
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Chef's Note
The key to crispy shrimp is making sure your oil is hot enough before adding the shrimp, but not so hot that the coconut burns. If cooking for very young children, you can remove the tails before breading for easier eating.
Tags
Ingredients
1 pound large shrimp, peeled and deveined (tails on)
1/2 cup all-purpose flour
2 eggs
1 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
1/3 cup vegetable oil
1 1/2 cups jasmine rice
1 cup canned pineapple chunks in juice
1/4 cup pineapple juice (from can)
1 pound carrots, peeled and sliced into coins
3 tablespoons honey
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, thinly sliced
Instructions
- 1
Begin by cooking the rice according to package directions, using 3 cups of water for the 1 1/2 cups of rice.
- 2
While rice is cooking, prepare the shrimp. Set up a breading station with three shallow bowls: one with 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper, one with 2 beaten eggs, and one with 1 cup shredded coconut mixed with 1/2 cup panko breadcrumbs.
- 3
Pat 1 pound of shrimp dry with paper towels. Dredge each shrimp first in the flour mixture, then dip in the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- 4
Heat 1/3 cup vegetable oil in a large skillet over medium heat until shimmering.
- 5
Cook shrimp in batches for about 2 minutes per side until golden brown and cooked through. Don't overcrowd the pan. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while hot.
- 6
For the honey-glazed carrots, bring a medium pot of water to a boil. Add 1/2 teaspoon salt and 1 pound of sliced carrots. Cook for 5-7 minutes until tender-crisp.
- 7
Drain the carrots and return the empty pot to medium heat. Add 2 tablespoons butter and 3 tablespoons honey, stirring until melted and combined.
- 8
Return the carrots to the pot and toss to coat in the honey glaze. Season with 1/4 teaspoon salt and a pinch of pepper. Cook for an additional 2-3 minutes until carrots are glazed and heated through.
- 9
When the rice is done, fluff with a fork and stir in 1 cup pineapple chunks and 1/4 cup pineapple juice. Cover and let sit for 5 minutes to warm the pineapple.
- 10
Fold most of the sliced green onions into the rice, reserving some for garnish.
- 11
Serve crispy coconut shrimp over pineapple rice with honey-glazed carrots on the side. Garnish with remaining green onions.
Nutrition Information (per serving)
520
28g
65g
18g
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