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Francisco Lopez's Roasted Shrimp and Coconut Rice

Roasted shrimp and coconut rice

4 shrimp (U13/15)

Coconut rice:

  • 1/2 cup of white rice
  • 2 t. coconut milk
  • Salt & pepper to taste 

Carrot purée:

  • 1.5 cups chopped carrots 
  • 2 Tbsp unsalted butter 
  • 1/4 cup vegetable stock
  • 1tsp ground coriander 
  • Salt & pepper to taste 

Honey glaze:

  • 1/4 cup of honey
  • Pinch of all-spice
  • Pinch of paprika
  • Pinch of cumin 
  • Water to loosen the honey 

Side items: 

  • Roasted Baby Carrots
  • Steamed or pan seared bok choy

Clean and devein the shrimp. Preheat your oven to 400 degrees and then oil, salt and pepper the shrimp and allow to roast halfway in the oven for about 5-6 min.

For the coconut rice, cook standard household white rice with water and salt in a small pot. After the rice is cooked, add 2 teaspoons of coconut milk and slowly stir it in. 

To make the carrot purée, add all the ingredients into a small sauce pot and allow it to cook on medium heat until the carrots are tender and ready to blend. After blending it, pass the purée through a chinois or a fine strainer.

To prepare the honey glaze, add all the ingredients to a small sauce pot, keep it on the stove on low heat for about 5 min, then add a little water to loosen the honey. Keep the temperature low so it doesn’t burn. 

After the honey becomes emulsified, brush it on top of the shrimp and place the shrimp back in the oven for another 2 min or until fully cooked. 

Plate, serve and enjoy