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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(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
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
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 (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.
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.
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.**
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 (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.
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.
