Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

For the Shrimp

– 1½ lb (680 g) large raw shrimp, peeled and deveined
– ½ tsp salt
– ¼ tsp black pepper
– ½ tsp garlic powder
– 1 tbsp olive oil
– ½ cup (60 g) unsweetened shredded coconut
– ½ cup (60 g) panko breadcrumbs
– 1 large egg
– 2 tbsp all-purpose flour

For the Passion Fruit Sauce

– ½ cup (120 ml) passion fruit pulp, with seeds
– ¼ cup coconut milk
– 2 tbsp honey
– 1 tbsp fresh lime juice
– 1 tsp soy sauce
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1 tsp cornstarch
– 1 tbsp cold water

For the Lime Rice

– 1 cup uncooked jasmine rice
– 1½ cups water, or the amount specified on the rice package
– 1 tsp olive oil
– 1 tbsp fresh lime juice
– 1 tbsp chopped fresh cilantro
– ¼ tsp salt

For Garnish

– 1 tbsp chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil.
2. Rinse the rice under cold water until the water runs mostly clear. Place the rice and water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook according to the package directions.
3. When the rice is cooked, let it rest covered for 5 minutes. Fluff with a fork and stir in the olive oil, lime juice, cilantro, and salt. Keep warm.
4. Pat the shrimp dry with paper towels. Season with salt, black pepper, and garlic powder.
5. Place the flour in one shallow bowl. Beat the egg in a second bowl. Combine the shredded coconut and panko breadcrumbs in a third bowl.
6. Dip each shrimp into the flour, shaking off excess. Dip it into the beaten egg, then press it into the coconut-panko mixture until coated.
7. Arrange the shrimp in a single layer on the prepared baking sheet. Lightly brush or spray the tops with olive oil.
8. Bake for 8–12 minutes, turning halfway through, until the coating is golden and the shrimp are opaque and cooked through. The thickest part should reach 145°F (63°C).
9. While the shrimp bake, combine the passion fruit pulp, coconut milk, honey, lime juice, soy sauce, ginger, and garlic in a small saucepan.
10. Bring to a gentle simmer over medium-low heat and cook for 3–4 minutes, stirring frequently.
11. In a small bowl, mix the cornstarch with the cold water until smooth. Stir the slurry into the sauce and simmer for another 1–2 minutes until slightly thickened.
12. Remove the sauce from the heat. Taste and adjust with a little additional lime juice if desired.
13. Divide the lime rice among four plates. Arrange the crispy coconut shrimp alongside the rice.
14. Drizzle some passion fruit sauce over the shrimp and serve the remainder in a small bowl for dipping.
15. Garnish with fresh cilantro and lime wedges.

Serving Suggestions

Serve with a cucumber salad or steamed snap peas. The crunchy coconut coating and creamy, tangy passion fruit sauce create a tropical seafood dish in which passion fruit is the defining flavor.