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Coconut Shrimp with Rice and Fried Plantains
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Coconut Shrimp with Rice and Fried Plantains

45 minServes 3Nutri-Score C€€
from @withdanielanavas35 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • shrimp (peeled and deveined)Fish500 g
  • shredded coconut (unsweetened)Pantry120 g
  • breadcrumbsPantry80 g
  • flourPantry60 g
  • eggs (beaten)Dairy2 pieces
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • vegetable oil (for frying)Pantry500 ml
  • rice (rinsed)Grains250 g
  • waterOther500 ml
  • plantains (peeled and sliced)Produce2 pieces

per serving

Nutrition

897kcal

Carbs
88 g
Proteins
38 g
Fat
43 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl ×3
  • Slotted spoon
  • Colander

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. Serve

    • Plate the rice with the coconut shrimp and fried plantains.
    Step 5
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