Crispy Coconut Ginger Shrimp with Coconut Rice and Orange Butter Sauce
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 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
  • 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
  1. Heat a medium saucepan to a medium heat. Add coconut oil and garlic. Cook until fragrant, about 1-2 minutes. Add chicken stock and coconut milk. Add rice, salt, and brown sugar. Stir to combine. Bring to a boil and then reduce heat to low. Cover and cook for 40-45 minute or until all the liquid has absorbed. Fluff rice with fork and just before serving toss with green onion.
  1. Preheat oven to 250 degrees. Line a baking sheet with a cookie cooling rack.
  2. Add panko, flour, breadcrumbs, coconut, orange zest, salt and ground ginger to a small bowl. Add egg and water to another small bowl, whisk to combine.
  3. Coat shrimp in egg mixture, then coat in breadcrumb and coconut mixture.
  4. Heat a large non-stick skillet to a medium-high heat. Add 2 tablespoons of coconut oil. Add ⅓ of shrimp, fry until golden brown on both sides, about 1-2 minutes per side. Drain on paper towels and then transfer to cookie cooling rack. Clean pan out and repeat with remaining shrimp in two more batches. Keep shrimp warm in the oven while you make the sauce. Keep the brown bits in the bottom of the pan after the last batch of shrimp is cooked.
  5. Place the heat on medium and add orange juice. Once the mixture has reduced by half, add sugar and vanilla. Whisk until dissolved. Turn the heat off and slowly whisk in pieces of butter, one at a time, making sure each piece of butter has melted before adding the next one. Season to taste with salt and pepper.
  6. Serve shrimp with rice, drizzle with butter sauce.
Recipe by Cooking for Keeps at