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Coconut Shrimp with Island Rice

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Level: Easy

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Description

I love the taste of coconut with shrimp, but I’m not a fan of the battered and fried coconut shrimp. By marinating the shrimp like this you get the coconut taste without the greasiness. Now, coconut shrimp is a healthy summer dish.

I love the combination of the shrimp with the Island Rice. Island Rice is rice mixed with sweet and tangy fruits (I used pineapple, papaya, mango and lime).

Ingredients

  • FOR THE SHRIMP:
  • 75 milliliters Meyer Lemon Olive Oil
  • 75 milliliters Coconut Balsamic Vinegar (I Get It From The Olive Bar Near Where I Live), Or Your Favorite Balsamic Vinegar
  • 700 grams Fresh Shrimp (peeled And De-veined)
  • 1 Tablespoon Butter
  • Red Pepper Flakes, to taste
  • Salt To Taste
  • FOR THE ISLAND RICE:
  • 3 cups Cooked Brown Rice
  • ½ whole Papaya, Peeled And Pitted
  • ¼ whole Pineapple, Peeled
  • 1 piece Small Mango, Peeled And Pitted
  • 1 bunch Scallions
  • 1 piece Lime, Zest And Juice

Preparation

For the shrimp:
Mix the oil, balsamic and shrimp in a Ziplock bag. Seal the bag and make sure move them around to cover all of the shrimp in the marinade. Let them marinate for 1-3 hours in the refrigerator.

Heat the butter in a large skillet over medium high heat. Add drained shrimp and red chili flakes. Fry the shrimp for a few minutes pr side, until pink and opaque. Remove from heat, taste, and season with salt if needed.

For the Island Rice:
Put your hot cooked rice into a large bowl. Cut the fruit into bite-size pieces, and slice the scallions thinly. Add fruit, scallions and lime zest and juice to the hot cooked rice, stir to combine and serve immediately with the shrimp. Enjoy!

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