Kaizen Media Blog

The most efficient way to make this delicious entrée is to assemble and measure all of the ingredients in advance.

Risotto ingredients

RISOTTO
3 cups (750 mL) chicken broth
1 cup (250 mL) light unsweetened cocount milk
1 tbsp (15 mL peanut oil
1 medium onion finely diced
1 1/3 cups (325 mL) arborio rice, about 8oz (250g)
1 to 2 tbsp (15 to 25 mL) freshly squeezed lime juice
1/4 to 1/2 tsp (1 to 2 mL) salt
1 medium ripe mango diced
1/2 cup (125 mL) shaved unsweetened coconut, toasted

Ingredients for coconut shrimp coating

COCONUT SHRIMP
1 lb (500 g) large tail-on raw shrimp headless, peeled and deveined
1 cup (250 mL) dry bread crumbs
1 cup (250 mL) medium-flake or shredded unsweetened cocount
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) salt
2 eggs
1/4 cup (50 mL) light unsweetened coconut milk
2 cups (500 mL) peanut oil
1 lime cut into wedges

1. Heat broth and coconut milk in a small saucepan until hot but not boiling. Keep hot over low heat.

2. Heat oil in a large saucepan over medium heat. When hot, add diced onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add a ladle of broth mixture; stir.

Stirring the Risotto constantly

3. Continue to slowly add ladles of broth mixture, stirring almost constantly with a wooden spoon, until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add lime juice and salt as needed. Cover, turn heat to lowest possible point and keep risotto warm. Set mango and shaved coconut aside for garnish.

Shrimp, flour, coconut mixture, egg mixture

4. Preheat overn to 175 F (80C); place a baking sheet lined with several paper towels in preheated oven. Stir breadcrumbs with coconut. Stir flour with salt. Use a fork to stir eggs with coconut milk in a small bowl until well mixed.

Raw shrimp coated with the coconut mixture

5. Place flour and crumbs separately into small shallow bowls. Cover another baking sheet with waxed paper. Holding shrimp tail (and leaving it un-coated), dip shrimp into flour, tapping off any that does not adhere. Dip into egg mixture to lightly coat; then into crumbs, pressing so crumbs adhere. Place on waxed paper; coat all shrimp.

Coconut shrimp frying in peanut oil

6. Heat a couple of inches (10cm) of oil in a chicken fryer or other deep, heavy frying pan over medium-high heat until very hot (350 F / 180C ) Then fry several shrimp at a time for 3 to 4 minutes, turning often, or until golden and crispy. Drain on paper towel-lined baking pan; keep warm in oven while frying more.

The coconut risotto with mango and lime

7. When ready to serve, if risotto has become too thick, thin with tablespoonfuls of boiling water as needed. Then stir mango into risotto. Heap into warmed shallow soup bowls or deep plates. Scatter with toasted coconut. Top with several shrimp and serve with wedge of lime.

Coconut shrimp risotto with lime and mango

Serves 4 to 6