Tropical Coconut Shrimp & Mango Rice

On a whim, we decided to make a fun tropical dinner on a Saturday night. It was really fun to make and the dinner was surprisingly good! It kind of reminded me of our honeymoon in Maui and the luau dinner we went to.

Baked Coconut Shrimp
Adapted from here

Ingredients:
• non-stick cooking spray
• 1 pounds defrosted shrimp
• 1/3 cup cornstarch
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper
• dash of salt
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 2 egg whites
• 3/4 cup coconut

Preheat oven to 425. Spray a baking sheet with non-stick cooking spray.

In a bowl, mix cornstarch, peppers & salt.

In a small microwave safe bowl, warm honey for 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place shredded coconut in a thin layer on a pie plate or flat dish.

Take each shrimp, dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet. Bake 10-15 minutes or until coconut is lightly toasted.

Mango Rice
Adapted from here

Ingredients:
• 1 tablespoon olive oil
• rice
• 1 (14-ounce) can coconut milk
• 2/3 cup water
• 1 teaspoon salt
• 3 tablespoons chopped cilantro
• 2 tablespoons brown sugar
• 1 large ripe mango, peeled and cubed

In a large pot, heat oil.

Add rice and mix with the oil.

Pour in coconut milk, water, and salt and bring to a boil.

Stir in the mango and cilantro.

Cover, reduce heat to very low, and simmer for about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Add brown sugar to rice and mix well.

Cover the pot and let rice steam for about 5 minutes before serving.

Definitely a keeper dinner! Yum!