Golden Coconut Shrimp
with Green Onion Rice and Stir-Fried Veggies- Shrimp
- Sulphites
- Wheat
- Egg
- Mustard
Get ready for crunchy satisfaction from tender shrimp coated in shredded coconut and panko breadcrumbs! No need to get messy with deep-frying, you'll oven-bake these shrimp while cooking up some veggies and rice for an easy weeknight feast.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
2 tbsp
Shredded Coconut
(Contains: Sulphites)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
4 tbsp
Plum Sauce
1 tsp
Garlic Salt
1 unit
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then panko and coconut. Cook, stirring often, until golden, 2-3 min. Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool. Carefully wipe the pan clean.
Add 1 cup water (dbl for 4 ppl) and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, line a baking sheet with parchment paper.Using a separate strainer, drain and rinse shrimp. Pat shrimp dry with paper towels.Add shrimp and mayo to a medium bowl. Season with salt and pepper, then toss to coat.Transfer coconut-panko mixture to a zip top bag.Add shrimp, then toss to coat completely.Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.Bake in the top of the oven until cooked through, 8-12 min.**
Meanwhile, core, then cut pepper into 1-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion.
Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until beginning to soften, 2-3 min. Add bok choy, then season with remaining garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.Transfer veggies to a plate, then cover to keep warm.
Warm plum sauce in a small microwavable bowl, or in a small pan over low heat. (TIP: You can skip this step if you don't want to warm the plum sauce.)Fluff rice with a fork, then stir in half the green onions. Divide rice, veggies and shrimp between plates. Drizzle plum sauce and sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The coconut shrimp are a clear favourite, with a satisfying crunch and a flavour that pairs well with the plum sauce. Some reviewers found the vegetables and rice a bit plain on their own.
- Ease of prep: Most found this recipe straightforward, though several noted it involves more steps and dishes than a typical weeknight meal.
- Suggestions: Press each shrimp individually into the panko-coconut mixture rather than shaking in the bag for better coating adhesion. Adding sesame oil, fresh ginger, or a splash of soy sauce to the vegetables can boost their flavour noticeably.
- Leftovers: Leftovers reheat well in the oven or air fryer, though the shrimp can lose some crispiness if microwaved.
- Portions: Several reviewers noted the breading quantity falls short when cooking for four or ordering extra shrimp; having additional panko and coconut on hand is a good idea.
