Coconut Shrimp and Brown Rice Bowls
Healthier coconut breaded shrimp, fluffy brown rice, crisp sauteed vegetables, and sweet apricot chili sauce combine to make the perfect dinner bowl.
Servings: 4 people
Ingredients
Coconut Shrimp
- 1 lb medium shrimp, thawed and peeled
- ⅓ c unbleached all purpose flour
- zest of ½ lime (about 1 tsp)
- ½ tsp garlic powder
- ⅛ tsp ground black pepper
- 1 pinch sea salt
- 1 large egg
- 1 egg white
- ½ c reduced fat shredded coconut
- ½ c whole wheat panko breadcrumbs
Brown Rice
- 1 c brown rice
- 2½ c low-sodium chicken broth
Sauteed Vegetables
- ½ Tbsp extra virgin olive oil
- 1 red onion, coarsely chopped
- 2 red bell peppers, coarsely chopped
- 1 medium zucchini, halved and sliced
- ⅛ tsp ground black pepper
- ⅛ tsp salt
Sweet Apricot Chili Sauce
- 1 c Small Batch Honey Apricot Jam or store-bought jam
- 2 Tbsp fresh orange juice
- 2 Tbsp rice vinegar
- 1 Tbsp low-sodium soy sauce
- 2 tsp chili paste (sambal oelek) more if desired
- 2 tsp honey (optional)
- 3 garlic cloves (about 3 tsp minced garlic)
Instructions
- Thaw and peel shrimp. Set aside 3 bowls. In the first bowl, combine flour, lime zest, garlic, salt and pepper to create flour dredge. In the second bowl, combine the egg and egg white and whisk well. In the third bowl, combine the panko and coconut.
- First dredge the shrimp in the flour coating, making sure to coat both sides of the shrimp. Then dunk the shrimp in the egg wash and move to the breading bowl, ensuring to coat both sides generously. Place the shrimp on a parchment paper lined baking sheet. Repeat until all the shrimp is breaded.Set the shrimp aside.
- Cook the brown rice. For Cooking Over the Stove: Combine 1 cup of brown rice and 2½ cups of broth in a medium saucepan. Bring to a simmer and cook covered for approximately 40 to 45 minutes, or until the liquid is absorbed. Remove from heat and let the rice rest covered for about 10 minutes. Fluff rice with a fork.Cooking in Rice Cooker: Combine 1 cup of brown rice and 2½ cups of broth in rice cooker and cover. Flip the switch down to begin cooking. The flip with switch up once the rice is done, after about 30 to 35 minutes. Turn off the rice cooker and let rest covered for about 10 minutes. Fluff rice with a fork.Cooking in Pressure Cooker: Combine 2 cups brown rice and 2½ cups of broth in pressure cooker. Seal lid and flip steam valve to not-venting position. Check that float valve is down. Set the timer to 22 minutes. Once the timer goes off at 0 minutes, let the pressure release naturally for about 10 minutes, at which time you can manually vent the steam by flipping the steam valve to venting position. Once steam is vented, remove the lid and fluff rice with a fork.
- Combine the sauce ingredients in a small mixing bowl and whisk thoroughly. Set aside.
- When the rice is closed to being done, start cooking the vegetables. Heat oil in large skillet over medium-high heat. Add vegetables and seasoning and sautee 5 to 6 minutes. Add sweet apricot chili sauce, reserving ¼ cup for serving. Heat another 2 to 3 minutes, or until vegetables are soft but not mushy. Remove from heat.
- At the same time that you begin cooking the vegetables, begin cooking the shrimp. For Using the Air Fryer: Place shrimp in a single layer in the frying basket. Set air fryer to 400°F and cook for about 2 to 3 minutes. Repeat as needed until all of the shrimp are cooked. For Using a Skillet: Heat 1 tablespoon high heat oil, like avocado oil, over medium-high heat. Add the shrimp in a single layer and cook 2 to 3 minutes, turning over after a minute or so to cook both sides. Remove shrimp from the pan and place on a paper-towel lined plate to absorb any excess oil from shrimp. Repeat as needed until all the shrimp is cooked.
- Combine ¾ cup of brown rice, ½ cup scoop of vegetables, and 8 to 10 shrimp in each bowl. Top with remaining sweet apricot chili sauce, as desired. Should yield about 4 bowls.