Crispy Baked Shrimp and Okra
with tamarind sauce / coconut rice
Roasting breaded shrimp and okra in the oven gently cooks them while crisping up a panko crust. Coconut rice and a sweet / citrus tamarind sauce round out this Asian inspired meal.
Ingredients
- Tamarind concentrate - 2 to 8 Tbsp (find this at an international market or on Amazon)
- Stock, any type - 1/3 cup
- Soy sauce, low-sodium - 2 Tbsp
- Brown sugar - 2 1/2 Tbsp
- Cornstarch - 2 tsp
- Shrimp, peeled and deveined - 1 lb
- Okra (sub zucchini or diced green beans), fresh or frozen - 8 oz , thinly sliced
- Limes - 1/2 , wedges
- Coconut milk, light - 1/3 cup
- Panko - 1 cup
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Tamarind sauce (ingredients listed separately) - ~1/2 cup
- Coconut milk, light - 1 cup
- Cilantro - 2 Tbsp , chopped
- Stock, any type - 3/4 cup
- Rice, white - 1 cup
Prep
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Shrimp - Defrost, rinse and pat dry.
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Make rice - Heat a Dutch oven or non-stick pot over medium-high heat. Pour in the portion of the coconut milk for the rice and stock with a pinch of salt. Bring to a simmer. Add rice and stir a few times. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fluff rice with a fork. (Can be done up to 5 days ahead)
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Make tamarind sauce - (Skip if already made ahead on Tuesday.) Combine tamarind concentrate (start with the low end of the range), stock, soy sauce, sugar and cornstarch in a small saucepan. Place pan over medium heat and bring to a simmer. Simmer for 1 minute until sugar and cornstarch dissolve. Taste sauce and adjust to your preference, adding more tamarind concentrate, more sugar, some salt or some red pepper flakes if you'd like (note: commercial tamarind concentrate can vary widely in flavor, so add as much as you would like up to the upper end of the range provided). Simmer until sauce thickens slightly, 2 to 3 minutes more. (Can be done up to 5 days ahead)
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Cilantro / Okra / Lime wedges - Prep as directed. (Note: If using zucchini as a sub for okra, chop zucchini into bite-sized pieces.) (Can be done 1 day ahead)
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Prep breading stations - In a bowl or container, whisk coconut milk (for the shrimp / okra) with some salt and pepper. Combine panko, salt and pepper in a Ziploc bag.
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Make
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Heat oven to 450F (232C) degrees.
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Line a sheet pan with foil and brush with some cooking oil. (Note: Use 2 pans if necessary to prevent crowding the ingredients; this will help them to crisp up in the oven.)
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Toss shrimp and okra in coconut milk. Transfer shrimp and okra to Ziploc. Shake to coat in panko and then spread on baking sheet. Bake for 8 to 10 minutes, until shrimp is cooked through and panko crust is golden brown.
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If rice was made ahead, reheat in the microwave.
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Toss rice with cilantro.
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Serve shrimp and okra with tamarind sauce for dipping. Enjoy with rice on the side and lime wedges to squeeze over the entire dish.
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