top of page

Baked Coconut Shrimp with Sweet Chili & Black Rice Salad

Experience the exotic flavors of Baked Coconut Shrimp with a tangy Sweet Chili & Black Rice Salad

369 Reviews

35

Cooking Time

2 People

Serving Size

Seafood

Protein

558

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Salt | Baking tray | Brush | Oil | Chopping board | Knife | Grater | Strainer | Mixing bowls

Cooking Instructions

Ingredients

Step 5 : Final Touches

In a large bowl, mix the cooked rice, chopped herbs, lime leaves, lime zest, lime juice, chili, remaining pineapple, and fish sauce. Season with salt and black pepper. Mix thoroughly to combine.

700 ml Water
150 g Black Rice
2 units Egg
300 g Shrimp
50 g Coconut Desiccated
10 g Panko Bread Crumbs
6 g Smoked Paprika
50 ml Sweet Chili Sauce
30 g Tomato Ketchup
5 g Garlic
237 g Pineapple
7 g Coriander Leaves
20 g Red Long Chilli
90 g Lime
7 g Spring Onion
40 g Red Radish
1 g Lime Leaves
4 g Mint Leaves
7 g Basil Leaves
45 ml Fish Sauce

Allergens

Nuts, Egg, Gluten, Shellfish

Step 1 : Cook the Rice

Bring a large pot of water with 1/2 tsp of salt to the boil. Once boiling, add the rice and cook for 30 minutes until the rice is tender and chewy. Drain and set aside.

Nutritional Information

Energy (kJ/kcal)    

558

Protein (g)    

51

Carbohydrates (g)    

89

Fibers (g)    

18

Sugar

30

Fats (g)

25

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Peel and finely chop the garlic. Drain and cut the pineapple into small cubes. Finely chop the red chili (spicy), spring onion, mint leaves, lime leaves, and coriander. Thinly slice the red radish. Grate the lime zest and cut the lime in half, squeeze the juice into a bowl.

Step 2 : Bake the Shrimp

Preheat the oven. Beat an egg in a bowl. In another bowl, mix desiccated coconut, breadcrumbs, paprika, salt, and pepper. Dip shrimp in egg, then in breadcrumb mix. Place on a tray, brush with oil, and bake for 8-12 minutes until golden.

Step 4 : Make the Sauce

Place the chili sauce (spicy) in a bowl, add 1/4 of the chopped pineapple, along with the ketchup and chopped garlic. Season with salt and black pepper to taste. Stir well to combine.

Step 6 : Serve and Enjoy!

Divide the rice between the plates and garnish with the sliced red radish. Top with the crispy shrimp and serve with the delicious side sauce.

AED 100 OFF

Get AED 100 off on your first weekly subscription. 

bottom of page