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Fish, Americas

Coconut shrimp with rice

Coconut shrimp with rice is a dish of crispy baked shrimp served over Thai rice with a sweet chili and lime sauce. It takes 40 minutes for 4 people, costs €3.90 per person, and rates as easy. The key is drying the shrimp well before breading them and pressing the coconut on right before baking.

Tonight it's a little taste of vacation with crispy coconut shrimp and a sweet and sour sauce.

Coconut shrimp with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Under the crispy coating, the shrimp stays tender, and the coconut adds a light sweetness that sets it apart from an ordinary breaded shrimp. Baking instead of frying keeps the shrimp crunchy without filling the kitchen with oil smell, and the sweet chili sauce with lime wakes everything up with just the right amount of kick.

This is the kind of dish kids love as much as adults, perfect for a weeknight dinner that breaks the routine without demanding much prep time. You can also serve it on a summer evening with friends, for a little vacation feeling on the plate, especially if the shrimp come straight from the oven with freshly cooked rice.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Shredded coconutoften in the pantry 100 g
  • Breadcrumbsoften in the pantry 50 g
  • Flouroften in the pantry 4 tbsp
  • Sweet chili sauce 6 tbsp
  • Thai riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2

Fruits and vegetables

  • Lime 1
  • Fresh cilantro 4 sprigs

Allergens Shellfish, Gluten, Eggs

The step by step recipe

  1. Preheat the oven to 200°C and cook the rice in a large pot of salted water, then drain it. 12 min

    Rinse the Thai rice in cold water before cooking, the grains will stay nicely separate.

  2. Set up three shallow bowls, flour seasoned with salt and pepper, beaten eggs, then coconut mixed with breadcrumbs.

    Keep one hand for the dry mix and one for the wet, you'll avoid breaded fingers.

  3. Dip each shrimp in the flour, then the eggs, then the coconut mixture, and place them on an oiled baking sheet.

    Pat the shrimp dry with a towel before flouring them, the coating will stick much better.

  4. Bake the shrimp, flipping them halfway through, until golden. 14 min

    Once they form a tight C shape, they're done, a tight O shape means they're overcooked.

  5. Serve the shrimp over the rice with sweet chili sauce brightened with lime juice and chopped cilantro.

    A spoonful of lime juice in the sauce cuts the sweetness and wakes everything up.

Our tips to get it right

  • Use raw peeled shrimp rather than precooked ones, they hold up better in the oven without turning rubbery.
  • Spread the shrimp out on the baking sheet so they don't touch, otherwise they steam instead of browning.
  • For an extra crispy coating, run the breaded shrimp under the broiler for a couple minutes at the end, watching closely.

The variations

  • Swap the shrimp for chicken breast strips for an equally crispy version, adjusting the oven time as needed.
  • For a vegetarian version, bread firm tofu sticks or eggplant slices the same way.
  • For kids in a hurry, serve the breaded shrimp with ketchup instead of sweet chili sauce, alongside plain white rice.

What to serve it with

  • A cucumber and fresh mint salad
  • Homemade unsweetened iced tea
  • Extra lime wedges on the side

Storage

Breaded shrimp keep for 2 days in the fridge in a sealed container, stored separately from the rice. Reheat them in the oven so they stay crisp, the microwave will make them soggy. They don't freeze well once cooked, the coating loses its crunch after thawing.

Questions about this dish

Can you use frozen shrimp?

Yes, thaw them completely and dry them well with a kitchen towel before breading. Wet shrimp keep the coating from sticking properly.

Can you prep the shrimp ahead of time?

You can bread them up to 2 hours ahead and keep them on a tray in the fridge. Bake them only right before serving to keep the crunch.

Can you swap the breadcrumbs for a gluten free version?

Yes, gluten free breadcrumbs or rice crumbs work well instead. The result stays crispy, and the taste barely changes.

Why press the coconut onto the shrimp before baking?

This helps the coconut stick to the wet egg coating underneath. Skip this step and some of it falls off during baking instead of browning on the shrimp.

How long does it take to make coconut shrimp with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in coconut shrimp with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does coconut shrimp with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs. Always check the labels of the products you buy.

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