Coconut Shrimp Fried Rice

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:

1. 🔪 Veg Prep (can be done up to 3 days ahead)
1. Thinly slice celery on the bias (example).
2. Thinly slice green onion.
3. Small dice the carrots.
4. Chop cilantro, if desired.
2. 🔪 Prep Rice (can be done up to 3 days ahead)
1. Cook rice according to package instructions. Set aside or refrigerate until ready to use.
3. 🔪 Prep Shrimp (can be done up to 2 days ahead)
1. Defrost if needed.
2. Devein shrimp if needed.
4. Cook Coconut Shrimp
1. Start with 3 medium bowls.
2. Combine flour, salt, and pepper in one bowl.
3. Beat the eggs in the second bowl.
4. Combine Panko and coconut in the third bowl.
5. 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.
6. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
7. Add enough oil to cover the bottom of a large pan over medium heat.
8. Once hot, fry the coconut shrimp in small batches at a time—don't crowd the shrimp or they won't crisp.
9. Flip after 2-3 minutes and fry the other side for 2-3 minutes or until golden brown.
10. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
5. 🔪 Cook Veg + Final Sauté (can be done up to 3 days ahead)
1. Add a dash of oil to a large saute pan or wide pot and heat over medium-high heat.
2. Add celery and carrots and toss to coat in oil.
3. Season with salt, toss occasionally.
4. 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.
5. Stir everything together and add more soy sauce if desired.
6. Continue to warm, mostly undisturbed, until rice is warmed through, about 5 minutes.
6. Serve
1. 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

1. Saute in a hot pan with a dash of oil for about 3-5 minutes, mostly undisturbed - only flipping or stirring 2 times.
2. Or microwave covered with a damp paper towel for 2-3 minutes.

🚨Leftover Alert

1. Breakfast Fried Rice is my absolute favorite! Just heat the rice up and throw a fried egg on top!