Recipes
Crispy Coconut Ginger Shrimp with Coconut Rice and Orange Butter Sauce
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Even though I study every single menu for weeks before impending dinner reservations, I show up to the restaurant, undecided. After perusing the menu yet again, I’m typically still between at least two or three items when it comes time to order, which consequently leaves me scrambling, requesting to be the last to order and ultimately making an in-the-moment decision I’m not comfortable with. Almost immediately after the waiter walks away from the table I start thinking about my order, or actually, what I should have ordered, and the regret settles in.
Category
Seafood
Recipe Ingredients
Rice
1 tsp. coconut oil
2 garlic cloves, minced
1 cup chicken stock
1 (15.5 oz.) can coconut milk
1 cup jasmine, long grain, or basmati rice (brown or white)
¼ tsp. salt
1 Tbsp. packed brown sugar
¼ cup chopped green onion
Shrimp
⅓ cup panko
⅓ cup flour
⅓ plain breadcrumbs
⅓ cup shredded, sweetened coconut
1 tsp. orange zest
½ tsp. salt
1 tsp. ground ginger
1 egg + 1 Tbsp. water
1 lb. large shrimp (31-40 ct.), peeled and deveined
6 Tbsp. coconut oil
⅓ cup orange juice
½ tsp. sugar
¼ tsp. vailla
4 Tbsp. unsalted butter, cut in to ½ Tbsp. pieces
