This Coconut Shrimp with Cucumber Salad has three parts that each need a little attention, but the order of work is straightforward once you read through the recipe. The shrimp are coated in dry, unsweetened coconut and broiled until lightly browned. The rice is cooked separately and finished with toasted coriander seeds and fresh cilantro. The cucumber is peeled into long ribbons, drained briefly, then tossed with thinly sliced scallions and sesame oil. Everything comes together in bowls and the result is balanced and fresh without being complicated.
About the Recipe
The recipe calls for dry, unsweetened coconut, not the sweetened desiccated coconut from the baking aisle. Sweetened coconut will colour too quickly under the broiler and taste out of place here.
Coriander seeds are toasted in a dry pan, then crushed and stirred into the cooked rice. The cucumber ribbons go into a strainer before dressing so excess water does not dilute the sesame oil. Soaking the wooden skewers for 30 minutes before use keeps them from scorching under the high broiler heat.
Why You Will Love This Recipe
Broiling the coconut-coated shrimp gives a genuinely good result without the oil and mess of deep-frying. The coconut shell firms up under direct heat, and because the shrimp are large, three to four minutes on each side is enough to cook them through without drying them out.
The cucumber salad is worth noting on its own. Cutting the cucumber into ribbons with a peeler means the pieces are thin enough to absorb the sesame oil and soften slightly while still holding their shape in the bowl.
Cooking Tips
A common beginner mistake is using too little coconut in the coating bowl. Keep refilling it as you work so each shrimp gets full coverage, and press the coconut lightly onto each shrimp after rolling so it adheres before going onto the skewer.
Do not skip draining the cucumber ribbons. Wet cucumber will make the salad watery. Watch the shrimp closely under the broiler too, as coconut can go from golden to burnt quickly on a high heat setting.
Top Tips
- Use dry, unsweetened coconut only. Sweetened coconut burns faster and changes the flavour of the dish.
- Soak the wooden skewers for the full 30 minutes. A dry skewer will char and may break under the weight of the shrimp.
- Drain the cucumber ribbons in a strainer before tossing with sesame oil so the salad does not become watery.
- Toast the coriander seeds until they just begin to colour and smell fragrant, then tip them out immediately so they do not burn in the residual heat of the pan.
- Keep the broiler preheated to high and place the skewers close to the heat source so the coconut browns rather than dries out.
Serving and Storing Suggestions
Serve the shrimp skewers straight from the broiler while the coconut coating is still firm. Divide the coriander rice and cucumber salad into bowls first, then lay the skewers across the top.
The shrimp do not keep well once cooked as the coconut coating softens quickly. The rice can be refrigerated for a day or two and reheated with a splash of water. The cucumber salad is best made fresh and eaten the same day.
Similar Recipes
- Baked Coconut Shrimp
- Coconut Shrimp
- Coconut Prawns with Cucumber Salad
- Grilled Shrimp and Rice Noodle Salad
- Spice crusted Steak with Cucumber Salad
Nutrient Benefits
Jumbo shrimp are a good source of protein and are low in fat. Brown basmati rice provides more fibre than white rice and keeps the meal filling. Cucumber has a high water content and contributes a small amount of vitamin K. Egg whites add protein with very little fat, and dry coconut provides a small amount of dietary fibre.
Coconut Shrimp with Cucumber Salad
Ingredients
- 1 cup Brown Basmati Rice
- 1/2 tsp Coriander Seeds
- 2 , lightly beaten Egg Whites
- 3/4 to 1 cup Dry, Unsweetened Coconut
- 24 , raw and shelled Jumbo Shrimp
- 1/2 Cucumber
- 4 , thinly sliced, lengthwise Scallions
- 1 tsp Sesame Oil
- 1 tblsp, finely chopped Fresh Cilantro
Instructions
- Bring a large pan of water to a boil.
- Add the rice and cook for 25 minutes or until tender.
- Drain and keep in a strainer covered with a clean dish towel to absorb the steam.
- Soak 8 wooden skewers in cold water for 30 minutes, then drain.
- Crush the coriander seeds in a mortar with a pestle.
- Heat a nonstick pan over medium heat.
- Add the crushed coriander seeds and cook, turning, until they start to color.
- Tip onto a plate and set aside.
- Put the egg whites into a shallow bowl and the coconut into a separate bowl.
- Roll each shrimp first in the egg whites, then in the coconut.
- Thread onto a skewer.
- Repeat so that each skewer is threaded with 3 coated shrimp.
- Preheat the broiler to high.
- Using a potato peeler, peel long strips from the cucumber to create ribbons, put into a strainer to drain, then toss with the scallions and oil in a bowl, and set aside.
- Cook the shrimp under the preheated broiler for 3 to 4 minutes on each side or until slightly browned.
- Mix the rice with the toasted coriander seeds and fresh cilantro.
- Divide this and the cucumber salad among bowls.
- Serve with the hot shrimp skewers.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use regular white rice instead of brown basmati rice?
Yes, white basmati rice works fine. It cooks in about 12 to 15 minutes rather than 25, so adjust the timing accordingly. The texture will be softer and the grain less nutty, but the coriander and cilantro flavours will still come through clearly.
What can I use instead of wooden skewers?
Metal skewers work well and do not need soaking. Be careful when handling them after broiling as they get very hot. If you do not have skewers at all, lay the coated shrimp directly on a lined baking tray and broil them in a single layer, turning once.
My coconut coating is falling off the shrimp before they go under the broiler. What am I doing wrong?
The most likely cause is that the egg white was not coating the shrimp thoroughly before the coconut was applied. Make sure each shrimp is fully wetted with egg white, then press the coconut on firmly with your fingers before threading it onto the skewer. Also check that your coconut is dry, as any moisture in it will prevent it from sticking properly.
Can I prepare any part of this recipe ahead of time?
The rice can be cooked ahead and refrigerated. Reheat it with a little water before mixing in the toasted coriander seeds and cilantro. The cucumber ribbons are best made close to serving time as they soften and release water if left sitting too long. The shrimp should be coated and broiled just before serving for the best texture.
Is there a substitute for sesame oil in the cucumber salad?
Sesame oil has a strong, distinctive flavour that is difficult to replicate exactly. If you do not have it, a small amount of mild olive oil or a neutral oil with a few drops of soy sauce stirred in will dress the cucumber and scallions adequately. The salad will taste different but will still work alongside the shrimp and rice. You can find a similar use of sesame oil in our Grilled Shrimp and Rice Noodle Salad if you want another reference for how it behaves in a cold salad.
