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Coconut Shrimp with Lime-Mango Rice

Crispy, tropical-flavored shrimp top this colorful rice bowl stuffed with avocado, mango, cilantro, and toasted coconut.


16 large shrimp, peeled and cleaned

1/2 C teriyaki sauce

1 C panko breadcrumbs

1/2 C coconut, shaved and toasted

4 C white rice, cooked

1 mango, peeled and diced

1/4 C Ready-Set-Serve Washed & Trimmed Cilantro, chopped

2 tsp. zest of Markon First Crop Limes

4 Ready-Set-Serve Avocado Halves

4 kebab sticks


Marinate shrimp in teriyaki sauce for 15 minutes. Mix together panko and 1/4 cup toasted coconut; dredge shrimp to coat.

Heat oil until hot. Fry shrimp for two minutes per side or to preferred doneness. Drain and reserve.

Toss cooked rice with remaining coconut, mango, cilantro, and lime zest; divide into four equal portions. Arrange four threaded shrimp kebabs and sliced avocado on top of each bowl and serve.