Crispy Coconut Shrimp with Fragrant Jasmine Rice
Golden, crunchy shrimp meets fluffy coconut-lime rice in this tropical dinner dream!
If you’re craving a plate of something crunchy, zesty, and vacation-worthy, this Coconut Shrimp with Jasmine Rice is calling your name! Each shrimp is wrapped in a crispy coconut-panko coating, fried to golden perfection, and served over a bed of fluffy, lime-scented jasmine rice. It’s a dinner that feels like a getaway—with every bite!
Perfect for date night, entertaining, or simply spoiling yourself, this recipe comes together in under an hour and is bursting with flavor and contrast. Let’s bring the beach to your plate!
Why You’ll Love This Recipe
- Crispy, coconut-crusted shrimp with a hint of spice
- Fragrant jasmine rice kissed with lime and green onion
- Pairs beautifully with sweet chili sauce or fresh herbs
- Perfect balance of sweet, savory, crunchy, and tender
Ingredients
For the Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Jasmine Rice:
- 1 cup jasmine rice
- 1½ cups water
- 1 tbsp coconut oil
- ½ tsp salt
- ¼ cup finely chopped green onions
- Zest of 1 lime
- Juice of ½ lime
Optional for Serving:
- Sweet chili sauce or a squeeze of fresh lime
- Fresh cilantro, for garnish
Instructions
1. Make the Jasmine Rice
Rinse the rice until the water runs mostly clear. In a medium saucepan, combine rice, water, coconut oil, and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
Let the rice sit for 5 minutes, then fluff with a fork and stir in green onions, lime zest, and lime juice.
2. Prepare the Shrimp Coating
Set up three shallow bowls:
- Bowl 1: Flour, garlic powder, paprika, salt, and pepper
- Bowl 2: Beaten eggs
- Bowl 3: Coconut and panko breadcrumbs, mixed
Dip each shrimp into the flour, then the egg, then press into the coconut-panko mix to coat.
3. Fry the Shrimp
Heat a generous layer of oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. Plate & Serve
Spoon the fluffy jasmine rice onto plates and top with crispy coconut shrimp. Drizzle with sweet chili sauce, or add an extra squeeze of lime. Garnish with fresh cilantro for a pop of color and flavor!
Tips & Variations
- Air Fryer Option: Spray coated shrimp with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
- Extra Crispy? Double-dip the shrimp in egg and coconut-panko mix for a thicker crust.
- Not a fan of frying? Bake at 425°F for 12–15 minutes, turning once.
What to Serve with Coconut Shrimp
- Mango salsa or pineapple chutney
- Sautéed green beans or snap peas
- Chilled cucumber salad with rice vinegar
This Coconut Shrimp & Jasmine Rice combo delivers all the fun and flavor of your favorite tropical restaurant dish—right from your own kitchen. Perfect for impressing guests or elevating your weekday dinner lineup!
Tropical vibes served daily—no passport required!
