Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🍚 Rice is best if made ahead and refrigerated. But not a deal breaker if you don't get a chance.
- 🍚 In fact, make the fried rice completely ahead of time (steps 1, 2, & 4), and just do a quick sauté to warm before serving. Then you can just focus on the shrimp before dinner time.
- 🍤 Be sure to defrost the shrimp in the refrigerator 1-2 days ahead.
- 👯♀️ This recipe serves 2, but I always like to make extra fried rice to enjoy as leftovers.
- 🚨Check out the Leftover Alert at the end of this recipe.
Ingredients:
Fried Rice
- 1/2 cup jasmine, basmati, or brown rice
- 1-2 large ribs of celery
- 2 green onions
- 1/2 cup of frozen peas or green beans
- 2 medium carrots
- 1/4 bunch cilantro, chopped or whole
- 1 tsp olive oil
- 1+ tbsp soy sauce or tamari (for GF)
- 2 tsp Rice wine vinegar
Optional Garnish
- cucumber
- lime
Coconut Shrimp
- 1/3 cup all-purpose flour (GF if desired)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 large eggs, beaten
- 1/2 cup Panko bread crumbs (GF if desired)
- 1/2 cup sweetened or unsweetened shredded coconut
- 1/2 pound raw large shrimp, peeled and deveined with tails attached
- 3–4 tbsp vegetable oil or coconut oil*
Directions:
- 🔪 Veg Prep (can be done up to 3 days ahead)
- Thinly slice celery on the bias (example).
- Thinly slice green onion.
- Small dice the carrots.
- Chop cilantro, if desired.
- 🔪 Prep Rice (can be done up to 3 days ahead)
- Cook rice according to package instructions. Set aside or refrigerate until ready to use.
- 🔪 Prep Shrimp (can be done up to 2 days ahead)
- Defrost if needed.
- Devein shrimp if needed.
- Cook Coconut Shrimp
- Start with 3 medium bowls.
- Combine flour, salt, and pepper in one bowl.
- Beat the eggs in the second bowl.
- Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently so a lot of it sticks to the shrimp.
- Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large pan over medium heat.
- Once hot, fry the coconut shrimp in small batches at a time—don't crowd the shrimp or they won't crisp.
- Flip after 2-3 minutes and fry the other side for 2-3 minutes or until golden brown.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
- 🔪 Cook Veg + Final Sauté (can be done up to 3 days ahead)
- Add a dash of oil to a large saute pan or wide pot and heat over medium-high heat.
- Add celery and carrots and toss to coat in oil.
- Season with salt, toss occasionally.
- Once veggies are soft, about 5 minutes, add in the rice, half the scallions, peas or green beans, 2 tsp of rice wine vinegar, and 1 tbsp at a time of soy sauce.
- Stir everything together and add more soy sauce if desired.
- Continue to warm, mostly undisturbed, until rice is warmed through, about 5 minutes.
- Serve
- Serve fried rice, topped with coconut shrimp, a sprinkle of green onions and (optionally) a few cucumber slices and a wedge of lime.
Reheat Options
- Saute in a hot pan with a dash of oil for about 3-5 minutes, mostly undisturbed - only flipping or stirring 2 times.
- Or microwave covered with a damp paper towel for 2-3 minutes.
🚨Leftover Alert
- Breakfast Fried Rice is my absolute favorite! Just heat the rice up and throw a fried egg on top!