Coconut Shrimp Rice Bowl With Sriracha-Tahini Sauce

Is it just me or did Summer seem exceptionally long this year? Not in a way that seemed to drag on forever but rather because each moment was so sweet and special and I found myself trying my very hardest to savor every second of what has truly been an incredible summer. 

I traveled, deepened relationships, overcame some very real personal struggles, made myself vulnerable and in doing so made so many new friends, grew my brand, found my voice, laughed a lot, slowed down, and let's not forget I COOKED. SO MUCH. My creativity was truly challenged and expanded by freelance projects I took on and I'm going into this next month with SO many ideas and new tricks up my sleeve.

Instead of being sad that summer has come to an end, I will treasure every experience and memory and move into the semester with more drive and passion than ever. That being said...It's officially batch cooking season!!! With 2 jobs, school full time, freelance projects, a dog, a gym regimen, and sometimes when I'm lucky, a social life to balance, my evenings can no longer to be dedicated to dancing around my kitchen cooking single serve meals according to whatever I'm fancying in the moment that night. When I come home at night I'm usually ravenous and have a to-do list longer than Kendall Jenner's legs so if I don't have something prepared it's either scrambled eggs or cheerios for me. 

When I was growing up, shrimp was my absolute FAVORITE food. I remember going to Chinese buffets with my family and literally just loading my plate up with shrimp. Then, one fateful night when I was probably 8-10 years old, I ate coconut shrimp at a fancy restaurant and woke up the next morning covered head to toe in hives. Needless to say, shrimp has never quite been the same for me. Lately however, I've been starting to try to re-associate it with happy memories and non-traumatizing culinary experiences. With some shrimp and edamame in the freezer, eggs and kale in the fridge, and not much else in my new home for the past week besides some pantry staples, I knew it was time to conquer my fear and come face to face with my soon to be ex-archenemy: coconut shrimp. 

This dish is simple, with minimal ingredients but maximum flavor, and is a perfect balance of macro-nutrients if you want to get technical. Of course we can't forget my two most beloved condiments, sriracha and tahini, marrying together with bright lime juice to elevate this meal into a not-sad-college-kid-dinner. So, put away the ramen noodles and try your hand at my first #bowlmeal of Fall 2016. Woohoo!

Coconut Shrimp Rice Bowl

(Serves 4):

  • 12 oz. peeled + de-veined shrimp
  • 2 c cooked rice, quinoa, or other grain of choice (1 c uncooked)
  • 2 c frozen edamame
  • 2 large handfuls baby kale
  • 1/2 c cashews
  • 2 eggs, beaten
  • 1.5 c shredded, unsweetened coconut flakes
  • salt + pepper 

 

 

Sriracha-Tahini Sauce:

  • Juice of 2 small or one large lime
  • 1/4 c tahini 
  • 2 tsp sriracha 
  • Pinch of garlic powder

method to the madness: preheat your oven to 350 degrees. grease two baking trays and set aside. set up your station to make the coconut shrimp by beating two eggs in a bowl and spreading your coconut out in a thin layer across a paper towel or an additional baking tray. Rinse your shrimp, pat dry, and lay across (yes another) paper towel. Sprinkle generously with salt and let sit for a few moments. dip each shrimp in the egg batter (or in my case, dump them all in the bowl of egg batter and stir to coat because I'm impatient) before rolling in shredded coconut and placing onto greased tray. repeat until all shrimp is coated. bake for 10 minutes, or until shrimp is nice and pink and coconut is beginning to become golden and toasty (reserve the extra that falls off onto the tray for topping smoothie or yogurt bowls!!!). in a large bowl, toss hot shrimp fresh from oven with cooked rice (cook according to package instructions), baby kale, and edamame that you've steamed in the microwave (2 minutes) with a pinch of salt and pepper and the cashews. continue mixing and tossing hot ingredients until kale has wilted and everything is thoroughly combined. set aside. to make the sauce, mix all ingredients in a large mug or small bowl with a whisk. toss with each portion individually just before serving so that leftovers don't get soggy.

tasty tips: edamame can be substituted with broccoli or snap peas, steamed or roasted. add 1 tsp of white miso paste to 1 tbsp hot water, dissolve, and add to sauce for an extra salty boost. or, if you're a sweet person, a tsp of honey adds a nice compliment to the coconut and makes the heat of the sriracha more subtle. 

Enjoy!

P.S.-- If you're a woman in the Austin area looking to join a community of strong, like-minded women who lift each other up, share ideas, thoughts, and revelations, and spend a day nourishing your inner and outer beauty, join me, Women Lifting Women, and local makeup artist Lindsay Berg for Find Your Fierce Beauty Workshop on September 17, 9-11 am. Come build your own Pitaya Breakfast Bowl, learn how to Find Your Fierce with a make-up tutorial with Lindsay, and collaborate + network with some fabulous ladies! Purchase your ticket here.