Coconut-breaded shrimp with tropical rice

Ingredients:

• 450 g large shrimp, peeled and deveined
• 3/4 cup coconut water
• 3/4 cup jasmati rice or other long-grain rice
• Zest of 1 lime (peeled), plus lime wedges for serving
• 0.5 cup grated carrots
• 2 tbsp finely chopped red or green onion
• 1 large egg
• 1 cup sweet coconut flakes
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped cilantro

Preparation:

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a rack on top; spray with cooking spray.
2. Combine 1 cup water, coconut water, rice, and lime zest in a medium saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes. Remove the rice from the heat; add the carrots, red onion, 1/4 teaspoon salt, and a pinch of ground black pepper (do not stir). Cover and let simmer for 10 minutes, then fluff with a fork. Remove the lime zest.
3. Meanwhile, season the shrimp with salt and pepper. In a bowl, beat the egg with 2 tablespoons of water. In another bowl, combine the coconut and panko. Dip the shrimp in the egg mixture, then in the coconut mixture, pressing gently to adhere, and place them on the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
4. Turn on the grill. Grill the shrimp until golden brown, 1-2 minutes. Add the cilantro to the rice and stir. Serve with the shrimp and lime wedges.