Cook the rice

• Rinse the rice under cold water and drain in a colander.
• Bring the water to a boil in a saucepan, add the rice and a pinch of salt, cover and cook over low heat until tender.
• Fluff with a fork and keep warm.

Prepare the breading station

• Set up three bowls: flour seasoned with salt and pepper, beaten eggs, and shredded coconut mixed with breadcrumbs.
• Coat each shrimp in flour, then egg, then press firmly into the coconut mixture.

Fry the shrimp

• Heat the oil in a frying pan over medium-high heat.
• Fry the shrimp in batches until golden and crisp, about 2 to 3 minutes per side.
• Drain on paper towels.

Fry the plantains

• In the same hot oil, fry the plantain slices until golden brown on both sides.
• Drain on paper towels and sprinkle lightly with salt.

Serve

• Plate the rice with the coconut shrimp and fried plantains.