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Coconut Shrimp with Island Rice

Dinner, Fish & seafoodTove Balle-PedersenComment
 Coconut Shrimp with Island Rice

Coconut Shrimp with Island Rice

I love the taste of coconut with shrimp, but I'm not a fan of the battered and fried coconut shrimp. By marinating the shrimps like this you get the coconut taste without the greasiness. Now coconut shrimps is a healthy summer dish. 

I love the combination of the shrimps with Island rice. Island rice is rice mixed with sweet and tangy fruits, her I used pineapple, papaya, mango and lime.

Ingredients:

Shrimps:

  • 1½ pound shrimps, peeled and deveined  
  • ⅓ cup (¾ dl) coconut balsamic (I get it from The Olive Bar in Campbell)
  • ⅓ cup (¾ dl) Meyer lemon olive oil
  • red pepper flakes, to taste
  • 1-2 tablespoon butter 
  • salt to taste

Island rice:

  • 3 cup cooked brown rice 
  • ½ papaya
  • ¼ pineapple
  • 1 bunch scallions
  • 1 small mango
  • 1 lime, zest and juice

Directions:

Shrimps:

Mix the oil, balsamic and shrimps in a ziplock bag and make sure to cover all shrimps in the marinade. Let marinate for 1-3 hours in the refrigerator.

Heat the butter in a large skillet over medium high heat. Add drained shrimps and red chili flakes. Fry the shrimps for a few minutes pr side, until pink and opaque. Season with salt.

Island rice:

Boil the rice according to directions on the package, add salt.

Cut the fruit into bite-size pieces, and slice the scallions thinly. Add fruit, scallions and lime zest and juice to the hot cooked rice, and serve immediately. 

Enjoy!