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(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
2 tbsp
Shredded Coconut
(Contains Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
¼ cup
Plum Sauce
(May contain Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.