Coconut Shrimp Bowl with Ginger Rice and Broccoli
Coconut Shrimp Bowl with Ginger Rice and Broccoli is a crispy shrimp bowl recipe perfect for easy dinners, delivering crunchy coconut coating, flavorful rice, and balanced textures. Coconut-panko shrimp are fried until golden and served over ginger rice with steamed broccoli and sweet chili sauce.
Servings: 4
Calories: 357kcal
Equipment
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Steamer basket
- Baking sheet
- Slotted spoon
Ingredients
Coconut Shrimp
- 1 pound extra-large shrimp peeled and deveined
- 1 ½ cups sweetened shredded coconut
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- peanut oil for frying
Shrimp Bowl
- 1 (8 ounce) package Vigo Coconut Ginger Rice prepared
- 2 cups broccoli florets steamed
For Serving
- Sweet chili sauce
- green onions sliced thinly, for garnish
Instructions
- In a small bowl, combine the flour, garlic powder, and salt. Set up a breading station with three shallow dishes: one with the flour mixture, another with beaten eggs, and a third with a mixture of shredded coconut and panko breadcrumbs.
- Hold each shrimp by the tail, dredge it in the flour mixture, dip it in the beaten eggs, and coat it thoroughly with the coconut-panko mixture, pressing gently to adhere.
- Place the coated shrimp on a baking sheet in a single layer and refrigerate for about 15 minutes to set the coating.
- Preheat the deep fryer to 350°F (175°C).
- Carefully lower the coated shrimp into the hot oil, ensuring not to overcrowd the fryer basket. Fry for about 2-3 minutes, until the shrimp is golden brown and the coating is crispy.
- Use a slotted spoon to remove the cooked shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
- Follow the package instructions to cook the Vigo Coconut Ginger Rice. This typically involves combining the rice with water and a small amount of oil, then simmering until the rice is tender and infused with coconut and ginger.
- While the shrimp and rice are cooking, steam the broccoli florets until tender-crisp, about 4-5 minutes.
- In each serving bowl, place a generous scoop of coconut ginger rice. Add a portion of steamed broccoli on one side. Arrange the crispy coconut shrimp on top of the rice and broccoli.
- Serve with sweet chili sauce on the side and garnish with sliced green onions.
Notes
Cooking Notes
Pressing the coconut coating firmly onto the shrimp helps it adhere better while frying. Frying in small batches keeps the oil temperature stable and prevents greasy shrimp.
Tips for Best Results:
- Chill the coated shrimp before frying.
- Fry in batches to prevent overcrowding.
- Press the coconut coating onto the shrimp firmly.
- Serve immediately for the crispiest texture.
Nutrition
Calories: 357kcal | Carbohydrates: 32g | Protein: 22g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 1.122mg | Potassium: 444mg | Fiber: 3g | Sugar: 16g | Vitamin A: 606IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 2mg
