Golden Coconut Shrimp
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Golden Coconut Shrimp

Golden Coconut Shrimp

with Green Onion Rice and Stir-Fried Veggies

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.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

¾ cup

Jasmine Rice

1 unit

Sweet Bell Pepper

1 unit

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


(Contains Egg, Mustard)

Not included in your delivery

1.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate101 g
Sugar17 g
Dietary Fiber4 g
Protein29 g
Cholesterol190 mg
Sodium1680 mg
Trans Fat0.1 g
Potassium600 mg
Calcium150 mg
Iron4.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Medium Bowl
Small Bowl


Toast coconut and panko

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 (2 tbsp) oil, 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.

Cook rice

Add 1 cup (2 cups) water 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 from heat. Set aside, still covered.

Prep and bake shrimp

Meanwhile, line a baking sheet with parchment paper.Using a separate strainer, drain and rinse shrimp. Pat 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.**

Prep veggies

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.

Cook veggies

Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, 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.

Finish and serve

Warm plum sauce in a small microwavable bowl or in a small pan over low heat. (TIP: Skip this step if you don't want to warm plum sauce!)Fluff rice with a fork, then stir in half the green onions. Divide rice, veggies and shrimp between plates. Drizzle with plum sauce and sprinkle remaining green onions over top.