Crispy Baked Coconut Shrimp with Black Beans, Rice, and a Mango Slaw

Crispy Coconut Shrimp with Black Beans, Rice, and a Mango Slaw

  • 1 1/2 cups long grain white rice

  • 1 lb large shrimp (16/20), peeled and deveined

  • 1 cup unsweetened coconut

  • 1 cup panko

  • 1 cup mayonnaise

  • salt and pepper

  • 1 - 15 oz. can black beans

  • 1/2 mango, peeled and thinly sliced

  • 1 cup shredded Brussels sprouts

  • 1/4 minced red onion

  • 2 Tbs. rice wine vinegar

  • 2 Tbs. orange juice

Preheat oven to 425F.

Cook rice according to packaging instructions.

Place coconut to a blender or food process and pulse until coconut is the conistency of a course sand. Add the coconut and the panko to a small saute pan. Mix well then over medium heat toast the mixture for about 4 to 6 minutes or until golden brown (careful not to let it burn.). Once toasted remove from heat and let cool slightly.

Place the mayonaise in a shallow bowl as well as the coconut panko mixture. Coat a shrimp in mayonaise then dip in the coconut panko mixture making sure to coat all sides really well. Place on prepared baking sheet with rack and repeat with all the shrimp.

Bake shrimp for 10 or until firm.

While the shrimp bake drain and rinse the black beans and warm in a small saute pan.

In a large bowl combine the mango, Brussel sprouts, onion, rice vinegar, orange juice and large pinch of salt.

To serve, place a couple shrimp on a plate followed by some rice, beans, and a large dollop of the slaw.

Makes about 3 to 4 servings.

Fridge ForagingAmanda FredericksonComment