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Coconut Shrimp with Lime-Mango Rice

Crispy, tropical-flavored shrimp top this colorful rice bowl stuffed with avocado, mango, cilantro, and toasted coconut.


16 large shrimp, peeled and cleaned
1/2 C teriyaki sauce
1 C panko breadcrumbs
1/2 C coconut, shaved and toasted
4 C white rice, cooked
1 mango, peeled and diced
1/4 C Ready-Set-Serve Washed & Trimmed Cilantro, chopped
2 tsp. zest of Markon First Crop Limes
4 Ready-Set-Serve Avocado Halves
4 kebab sticks


Marinate shrimp in teriyaki sauce for 15 minutes. Mix together panko and 1/4 cup toasted coconut; dredge shrimp to coat.
Heat oil until hot. Fry shrimp for two minutes per side or to preferred doneness. Drain and reserve.
Toss cooked rice with remaining coconut, mango, cilantro, and lime zest; divide into four equal portions. Arrange four threaded shrimp kebabs and sliced avocado on top of each bowl and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.