Coconut Shrimp with Cauliflower Fried Rice

The semester is coming to a head right now, which is why I haven’t been posting every week. But HOLY MOLY I just can’t resist taking time out of my day to share this with you all. I truly was just messing around in the kitchen, making things that needed to be eaten. This was the result and by god its delicious.

  • This is not vegan, because shrimp. BUT you can certainly substitute tofu. That would be bomb. Again, I had shrimp I needed to eat.
  • I used sweetened coconut because that’s what I buy for my oats and smoothie bowls, and I didn’t know if it would be too sweet but it honestly wasn’t. I’m sure you can use either sweetened or unsweetened.
  • I’ve never had cauliflower rice before, big fan.
  • I also didn’t have any eggs for the breading which is why you’ll see me getting sort of creative. Did it work? Yes. Was it a struggle and a half? Also yes.
  • Lets shrimp this boat.

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Makes 1-2 servings

Ingredients:

  • 5-6 jumbo shrimp (an oxymoron)
  • 1/2 cup of panko
  • 1/3 cup of shredded coconut
  • 1/3 cup of cornstarch
  • 3 tbsp neutral oil
  • 1 pack of cauliflower rice
  • soy sauce
  • sesame oil
  • garlic powder
  • onion powder
  • green onions
  • salt&pep

Directions:

  1. If you must defrost, begin that process. Let’s make the dredging station. In a bowl, add about half the cornstarch to an equal amount of water and combine. Add garlic powder, onion powder, salt and pepper to taste (don’t actually taste it just guess). On a plate, add the rest of the cornstarch. On a third plate, add the panko and coconut.
  2. To dredge your shrimpys : first dip a doo into the liquidy cornstarch slurry. Second, dip a doo into the plain cornstarch. Third, dip a doo BACK into the liquidy cornstarch. Then finally, coat in the panko and coconut.
  3. Bring a pan to medium-high heat with the oil. Fry the shrimps until fully pink and the breading is golden brown and crispy. Set aside to cool slightly.
  4. Cook the cauliflower rice according to package instructions. Add to a pan over medium heat and season to taste with soy sauce, garlic powder, and sesame oil.
  5. Serve hot with green onions, steamed broccoli, and a drizzle of sriracha if you like her ~spicy~.

CLEANED my plate. You will too. I hope you guys give this one a try!

bangarang
crispy bangarang
ooooooooo
yup.

One Comment Add yours

  1. Podd says:

    Dip a Doo Dah and Bagaroo to you too! Look forward to your cooking in December!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s