Juice from 1 lemon, saved from Coconut Rice, to taste
Instructions
Coconut Rice
In a large skillet fitted with a lid, combine Silk Coconutmilk, broth, rice, and zest. Bring to a boil over medium heat. Reduce the heat to low and bring to a simmer. Cover and cook for 8 – 10 minutes, until the rice is fully cooked and the liquid is absorbed.
Stir in the carrots, scallions, and coconut.
Baked Coconut Shrimp
Preheat oven to 425°Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
In a small bowl, whisk together the egg with 2 tablespoons of water. In a separate small bowl, combine the coconut and breadcrumbs.
Working with one shrimp at a time, dip the shrimp in the egg wash, followed by tossing in the coconut and breadcrumb mixture. Place on the prepared baking sheet. Bake for 8 – 10 minutes. If the crust has not browned, place under the broiler for a few seconds.
Spicy Peach & Mango Dipping Sauce
In a small bowl, stir together the Silk Peach & Mango Soy Dairy-Free Yogurt Alternative and jalapeno. Add lemon juice.
Notes
*Dipping sauce adds 146 calories if using the entire 5.3 ounce container. Assembly Divide the rice among two bowls. Top each bowl with four shrimp. Serve with dipping sauce.