Jamaican Coconut Shrimp

All I can say about this recipe is WOW!  I have never had coconut shrimp better than this. The jerk seasoning underneath the coconut gives a spicy flavor and the rice it is served over is just so flavorful and good.  We loved this at our house and will be making it again soon.

INGREDIENTS (Serves 4)

1 cup converted long grain rice

3/4 tsp salt

1/2 tsp ground black pepper

16 extra large shrimp (I increased this and used 6 Gulf shrimp per person)

2 tbsp Jamaican Jerk Rub

2 tbsp cornstarch

2 egg whites

1 1/2 cups sweetened flaked coconut

1/4 cup canola oil

1/2 cup fresh cilantro, divided

1/2 small red bell pepper

1 can (8 oz) pineapple tidbits, drained

DIRECTIONS

1.  For the pineapple rice, combine rice, 2 cups water, salt & pepper and cook according to the rice package instructions.  

2.  Meanwhile, cut each shrimp down the back, from neck to tail, almost all the way through.  Ease open with fingers.

3.  Combine shrimp and rub in large bowl; mix well to coat.

4.  Add cornstarch to the bowl; mix well.  Beat egg whites until frothy and add to bowl; mix until throughly combined.

5.  Place coconut into coating tray.  Press and lightly flatten shrimp into the coconut, coating evenly.

6.  Heat oil in skillet over medium heat 1-3 minutes or until shimmering.

7.  Add shrimp to skillet.  Cook 2-3 minutes per side or until golden brown.

8.  Meanwhile chop the cilantro; set aside 1 tbsp for garnish.  Chop the bell pepper.

9.  Add remaining cilantro, bell pepper and pineapple to rice; mix well (I added a little extra pineapple as well as some of the juice). Serve shrimp over pineapple rice and garish with reserved cilantro.

Recipe from Pampered Chef 29 Minutes to Dinner, Volume 3