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Easy Coconut Shrimp and Cilantro Lime Rice

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Coconut Shrimp & Cilantro Lime Rice Several years ago, on a particularly frigged and blustery February night, a couple of friends and I decided to escape winter for a few hours and have dinner at Jolly Bobs – a little taste of the Caribbean in the middle of Madison.  There was Reggae music, a tiki bar, giant colorful drinks with umbrella’s and tropical fruit, excellent company and the fooooood!! So good.

Although the February dinner didn’t turn into an annual tradition, every winter I remember how refreshing our Great Caribbean Escape was! So if you are in need of a little vacation from the snow and slush – these recipes for Easy Coconut Shrimp and Cilantro Lime Rice should get you (at least part way) there. An umbrella-topped cocktail also helps!

Coconut Shrimp

Easy Coconut Shrimp
{Adapted from TheHealthyFoodie}

34 precooked shrimp, tail on (size 51-60)
1/2 c. corn starch
1 tsp. cayenne
1/4 tsp. salt
1/4 tsp. pepper
1 egg white
1/2 c. sweetened shredded coconut
2 tbsp. olive oil


1. Thaw shrimp. I used the cold water method: place shrimp in colander and allow cool water to run over shrimp until thawed.
2. Combine corn starch, cayenne, salt, and pepper in small bowl.
3. Place egg white in separate bowl and whip with a fork or whisk until frothy.
4. Place shredded coconut in a third bowl and arrange them in a row (corn starch mixture, egg, coconut) like a little assembly line.
5. Heat olive oil in a skillet on medium-high heat. Then dredge shrimp through corn starch mixture (tap to remove excess), then through the egg white and finally press into coconut on both sides to coat. Place shrimp in pan and cook until golden brown (about 2 minutes each side).

Coconut Shrimp & Cilantro Lime Rice

Cilantro Lime Rice
{Adapted from HotCheapEasy}

2 c. water
1 tbsp. olive oil
1 tsp. salt
1 c. long grain white rice
1/2 c. fresh cilantro, chopped
1/2 lime, cut into wedges

1. In a medium sauce pan bring water, olive oil, and salt to a rolling boil. Add rice, stir and allow water to return to a boil.

2. Reduce heat to medium-high. Allow water will boil away until the top of the rice is no longer and you can see bubbles popping on the surface. Using a spoon, stir the rice so that the bottom is mixed with the top.

3. Reduce heat to low, cover and cook for 20 minutes.

4. Add cilantro and squeeze lime juice over the rice. Stir to combine.

Serves: 4

XO – Rae

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