Coconut Shrimp with Tropical Rice

• Cooking spray
• 3/4 cup coconut water
• 3/4 cup jasmati or other long-grain rice
• Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving
• 1/2 cup shredded carrots
• 2 tablespoons finely chopped red onion or scallions
• Kosher salt and freshly ground pepper
• 1 pound large shrimp, peeled and deveined
• 1 large egg
• 1 cup sweetened shredded coconut
• 3/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.
2. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil.
3. Reduce the heat to medium low; cover and simmer 8 minutes.
4. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir).
5. Cover and let sit 10 minutes, then fluff with a fork to combine.
6. Discard the lime zest.
7. Meanwhile, season the shrimp with salt and pepper.
8. Beat the egg and 2 tablespoons water in a bowl.
9. Combine the coconut and panko in another bowl.
10. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack.
11. Bake until the shrimp are cooked through, about 10 minutes.
12. Turn on the broiler.
13. Broil the shrimp until golden brown, 1 to 2 minutes.
14. Add the cilantro to the rice mixture and toss.
15. Serve with the shrimp and lime wedges.
16. Photograph by Charles Masters

cooking spray, coconut water, jasmati, lime, carrots, red onion, kosher salt, shrimp, egg, coconut, breadcrumbs, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-shrimp-with-tropical-rice.html (may not work)