with Green Onion Rice and Stir-Fried Veggies
Get ready for crunchy satisfaction from tender shrimp coated in shredded coconut and panko breadcrumbs! No need to get messy with deep-frying, you'll oven-bake these shrimp while cooking up some veggies and rice for an easy weeknight feast.
Allergens
Utensils
Tags
Shrimp
285 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
160 g
Shanghai Bok Choy
113 g
Shredded Coconut
2 tbsp
Panko Breadcrumbs
0.5 cup
Plum Sauce
4 tbsp
Garlic Salt
1 tsp
Green Onion
1 unit
Mayonnaise
2 tbsp
Oil
1.5 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then panko and coconut. Cook, stirring often, until golden, 2-3 min. Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool. Carefully wipe the pan clean.
Add 1 cup water (dbl for 4 ppl) and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, line a baking sheet with parchment paper.Using a separate strainer, drain and rinse shrimp. Pat shrimp dry with paper towels.Add shrimp and mayo to a medium bowl. Season with salt and pepper, then toss to coat.Transfer coconut-panko mixture to a zip top bag.Add shrimp, then toss to coat completely.Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.Bake in the top of the oven until cooked through, 8-12 min.**
Meanwhile, core, then cut pepper into 1-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion.
Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until beginning to soften, 2-3 min. Add bok choy, then season with remaining garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.Transfer veggies to a plate, then cover to keep warm.
Warm plum sauce in a small microwavable bowl, or in a small pan over low heat. (TIP: You can skip this step if you don't want to warm the plum sauce.)Fluff rice with a fork, then stir in half the green onions. Divide rice, veggies and shrimp between plates. Drizzle plum sauce and sprinkle remaining green onions over top.
740
kcal
Calories
27
g
Fat
7
g
Saturated Fat
101
g
Carbohydrate
17
g
Sugar
4
g
Dietary Fiber
29
g
Protein
190
mg
Cholesterol
1690
mg
Sodium
