Oh my! These crunchy panko crusted baked coconut shrimp are to die for! I mean stop in your tracks, lick your fingers, don’t even come near my plate G.O.O.D!
These golden crunchy coconut shrimp are baked not fried. That means healthier and lower in calories and fat! Served over a bed of jasmine rice and topped with sweet mango and green onions. Only a few minutes prep time and 10 min. cook time makes this an easy and flavorful any day of the week meal option.
I’ve never been much of a “leftovers” girl…I guess I just like the idea of something different to eat everyday. Don’t get me wrong, I do “leftovers” in the interest of time and not wanting to waste food, and sure some things Curried Chickpea & Kale Soup or Crockpot BBQ Chicken actually taste better on day two or three.
Rarely do I get too excited about “leftovers” but Coconut Mango Shrimp is a whole different story.!I was CRAVING this ! Like all day anticipating coming home from work to LEFTOVERS! Say What? I was also wondering why I didn’t take this to work for lunch so I didn’t have to wait so long to dive into more crunchy baked coconut shrimp deliciousness.
In fairness I do have a strong affinity for baked coconut shrimp ( see Baked Coconut Shrimp with Raspberry Chile Sauce as evidence). The flavor and texture combination of crunchy panko, shredded coconut, a hint of chili powder and cayenne ( Even if you are not much into spice, dial it back but don’t skip the chili powder and cayenne…it adds SO much to the flavor) along side sweet juicy mango, jasmine rice, green onions and cilantro…is just insanely good!
** I didn’t want to waste any of the leftover panko/coconut mixture (used to coat shrimp) so I tossed it in a skillet and cooked it for a few minutes until it was toasty brown..topped the shrimp/rice with some additional crunchiness.
- 1 lb. fresh large shrimp, peeled and deveined (leave tails intact if desired) (or Frozen shrimp, thawed)
- 1 egg
- ½ cup panko crumbs
- ¼ cup shredded coconut
- ¼ tsp red pepper flakes
- ¼ tsp chili powder
- 2 cups cooked rice, jasmine or brown
- ½ cup mango, fresh (1 mango) or frozen(thawed)
- 2 green onions, sliced
- 2 Tbsp snipped fresh cilantro
- extra coconut flakes, for garnish (if desired)
- Preheat oven to 450F. Lightly coat a baking sheet with cooking spray, set aside.Rinse shrimp, use a paper towel to pat dry.
- Line up two small bowls. Add egg and lightly beat in first bowl. In second bowl combine panko, coconut, red pepper flakes and chili powder. Mix thoroughly. Dip shrimp in bowl with egg, then dip in panko mixture, pressing lightly to coat.(leave tail uncoated). Lay shrimp on prepared baking sheet. Repeat process with remaining shrimp.
- Bake shrimp for 8 to 10 min. until shrimp are opaque and panko crust is lightly browned.
- Heat cooked rice. In a small bowl combine mango and green onion. Transfer rice to serving bowl/plate. Top with shrimp and mango/green onion mixture. Sprinkle with chopped cilantro.
* recipe inspired by BHG Coconut Shrimp with Mango Rice Pilaf
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