coconut lime shrimp with coconut rice

Ever since returning from my trip to Panama there are three ingredients I can’t get enough of: seafood, coconut, and lime. 

So, here you go, folks! It’s simple and fast. No excuse to not whip this little dish up during the week for a scrumptious, Panamanian-inspired dinner. Now if only we could figure out a way to bring the clear waters and soft, sandy beaches to our evening meals…

 

serves 4

1lb uncooked shrimp, deveined and shelled

1 ½ c flour

1 c panko bread crumbs

1 c shredded coconut 

3 eggs

2 limes

coconut oil

s + p

sweet red chili sauce (optional)

 

for the rice:

1 c rice

2 c coconut rice

few dashes of sugar

pinch of salt

 

Clean your shrimp with cold water. Remove the shell, but keep the tails, and devein. Pat dry. Prep your breading station: one bowl of flour with salt & pepper, one bowl beaten eggs with the juice from one lime, and the last bowl with breadcrumbs and shredded coconut.

Get your rice started. Combine all ingredient in a heavy bottom pot and set on high heat. Once it begins to boil, turn down to low and let simmer for 20 mins, or until fully cooked and fluffy. 

Now, back to your shrimpy shrimp. One by one, coat your shrimp in the flour first, then the egg wash, and lastly the coconut mixture. It helps to press the coconut and breadcrumbs firmly to the shrimp. 

In your cast iron pan, heat an even layer of coconut oil on med-hi heat. Place 8-10 shrimp in the pan, but do not overcrowd. Let each side fry for 2 minutes, or until the coconut it toasted and the shrimp is pink in color. Repeat until all shrimp is cooked. 

Serve over the coconut rice with a squeeze of lime. Sliced avocado and sweet red chili sauce is a nice addition as well!