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Coconut Crisp Shrimp with Springy Rice

Alright, let me tell you, this Coconut Crisp Shrimp with Springy Rice is basically my go-to when I want something that feels like a tropical vacation on a plate—without leaving my kitchen. The shrimp get this perfect crunchy coating from shredded coconut, giving a golden, crispy texture that’s just addictive. And the rice? It’s got that wonderful springiness that makes every bite satisfyingly bouncy and fluffy. Plus, there’s a little zing from lime and a touch of sweetness that balances it all. If you’re anything like me and love the contrast between crisp and tender, this one’s going to be your new favorite fast-fix dinner. Trust me, once you make it, you’ll be dreaming about it again before the leftovers are gone!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb large shrimp, peeled and deveined
¾ cup shredded sweetened coconut
½ cup panko breadcrumbs
2 tbsp all-purpose flour
1 large egg
Salt and pepper, to taste
2 tbsp vegetable oil (for frying)
1½ cups jasmine rice
2 cups water
1 tsp salt
1 tbsp coconut oil (optional, for cooking rice)

For the Sauce / Garnish:

2 tbsp mayonnaise
1 tsp sriracha or hot sauce (adjust to taste)
1 tbsp lime juice
Fresh cilantro leaves, for garnish
Lime wedges, for serving

How I Make It

Step 1:

Start by rinsing your jasmine rice under cold water until the water runs clear—this helps with that perfect springy texture. In a medium pot, combine the rinsed rice, 2 cups water, 1 tsp salt, and 1 tbsp coconut oil (if you have it). Bring to a boil, then reduce to low and cover tightly. Let it simmer gently for about 15 minutes, then remove from heat and let it rest covered for another 10 minutes while you prep the shrimp.

Step 2:

Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set up a dredging station: In one bowl, mix the flour with a pinch of salt and pepper. In another bowl, beat the egg. In a third bowl, combine the shredded coconut and panko breadcrumbs.

Step 3:

Dip each shrimp first into the flour, making sure it’s coated on all sides, then into the egg, and finally press gently into the coconut-panko mixture. Be generous with the coating—it’s the showstopper of the dish.

Step 4:

Heat vegetable oil in a large skillet over medium heat. Once shimmering, add the shrimp in a single layer—don’t overcrowd the pan or the coating won’t get as crispy. Fry each side for about 2 minutes until the shrimp turn pink and the coating is golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 5:

While your shrimp cooks, whisk together the mayonnaise, sriracha, and lime juice in a small bowl to make a tangy, spicy dipping sauce.

Step 6:

Fluff the rice with a fork, plate it alongside the crispy shrimp, drizzle or dollop the spicy mayo on top, and garnish with fresh cilantro leaves and a couple of lime wedges. Serve immediately for maximum crunch!

Variations & Tips

If you prefer baking, arrange coated shrimp on a parchment-lined baking sheet and bake at 425°F for 12–15 minutes, flipping halfway through.
Swap out the sriracha mayo for a tangy mango chutney for a fruitier twist.
For extra flavor, add a pinch of smoked paprika or curry powder to the coconut-panko mix.
Use basmati rice instead of jasmine for a nuttier aroma and similar springy texture.
Don’t skip the resting time on the cooked rice—it really helps the grains separate and keeps it fluffy.

How I Like to Serve It

This dish shines on a warm spring or summer evening when you want something light but fun. Pair it with a crisp green salad and a cold glass of white wine or sparkling water with lime. It also works beautifully as a party appetizer—just shrink the shrimp and serve with skewers and dipping sauce for easy nibbling!

Notes

Leftover shrimp are best eaten the same day; the coating softens if refrigerated.
Rice stores well airtight in the fridge and can be reheated gently with a sprinkle of water to revive its texture.

Closing: The satisfying crunch of coconut combined with tender shrimp and fluffy rice makes this recipe a reliable crowd-pleaser every single time.

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