Coconut shrimp with tropical rice

Ingredients

• •1 cup water
• •3/4 cup coconut water
• •3/4 cup basmati or other long-grain rice
• •1 lime, zested and juiced separately
• •1/2 cup carrots
• •2 tablespoon red onion, finely chopped
• •1/4 teaspoon kosher salt
• •freshly ground pepper
• •1 pound large shrimp, peeled and deveined
• •1 large egg
• •1 cup sweetened shredded coconut
• •3/4 cup panko breadcrumbs
• •2 tablespoon cilantro, chopped

Steps

1. 1Preheat the oven to 425°. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.
2. 2Combine 1 cup water, the coconut water, and rice in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, lime zest, half the lime juice, salt, and pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine.
3. 3Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes, then turn on the broiler and broil the shrimp until golden brown, 1 to 2 minutes.
4. 4Add the cilantro to the rice mixture and toss, then top with shrimp and remaining lime juice.