Home Main Course Recipes Seafood Coconut Shrimp Quinoa Bowls with Mango Salsa and Lemongrass Sauce

Saturday, June 6, 2020

Coconut Shrimp Quinoa Bowls with Mango Salsa and Lemongrass Sauce

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Spices in My deoxyribonucleic acid





Ingredients



For the quinoa




  • ane three/four
    cup
    water


  • i
    cup
    quinoa, rinsed




For the shrimp




  • 1
    pound
    big shrimp, peeled and deveined


  • i/2
    cup
    tapioca flour (tin sub cornstarch)


  • one
    large egg + two egg whites


  • ane
    cup
    finely shredded unsweetened kokosnoot


  • one/2
    loving cup
    panko breadcrumbs


  • 1/four
    teaspoon
    common salt


  • ane/four
    loving cup
    kokosnoot fossil oil




For the lemongrass sauce




  • i
    inch knob of ginger, peeled and grated


  • three
    tablespoons
    chopped lemongrass


  • one
    tablespoon
    chopped cilantro


  • juice of 1/2 a lime


  • ii
    tablespoons
    patently Greek yogurt (can sub mayo)


  • 1
    minor clove of garlic


  • 1/two
    loving cup
    canned coconut milk


  • one/iv
    teaspoon
    common salt




For the mango cucumber salsa




  • i
    large
    mango, diced


  • juice of 1 lime


  • one
    loving cup
    diced seedless cucumber


  • ii
    tablespoons
    chopped cilantro


  • table salt to gustation





Instructions





  1. Make the quinoa. Bring the H2O to a boil. Once boiling, add quinoa and stir. Reduce rut to medium-low together with encompass as well as prepare for 15-xviii minutes or until all liquid is absorbed. Set aside.




  2. Prepare your dipping station for the shrimp. Put the tapioca flour inwards a medium bowl. Set aside. Put the egg together with egg whites inward a class bowl as well as whisk until combined. In a class bowl, combine the coconut, panko, too salt in addition to stir to combine. Set aside.




  3. Make the lemongrass sauce. Combine all ingredients inwards a nutrient processor too blend until shine. Lemongrass is tough, then it probably won't become extremely smooth, in addition to that'sec ok! Set aside.




  4. Make the salsa. Combine all ingredients inwards a bowl in addition to flavour to sense of taste with table salt. Set aside.




  5. Dip the shrimp in the tapioca flour, milkshake off whatever excess, then dip inward the egg mixture to coat, and last the kokosnoot panko mixture until completely coated. Repeat until all shrimp are coated.




  6. Heat a big nonstick skillet to medium/high estrus too add together the kokosnoot oil. Fry shrimp for ane-ii minutes per side until gilded and crispy. Be careful on timing, the kokosnoot tin fire quick! If it seems similar they're getting besides nighttime, plow the rut downwards to medium. Fry all the shrimp (y'all may need to do it inward batches) too assault paper towel lined plate to drain off excess oil.




  7. To serve, place shrimp on a bed of quinoa in addition to acme with salsa. Drizzle amongst lemongrass sauce. Serve amongst extra chopped cilantro together with a crush of lime, if desired.








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