A light and savoury lunch

Marina is a Bachelor of Music student at Humber College by day and foodie by night.

My last two recipes were quite heavy. The first one was the banana oatmeal bar, for breakfast or snacking, and the second one was the butternut squash and sweet potato cream, perfect for dinner on cold days. So! This time around I set out to provide a lighter recipe, good for lunch, which includes varied ingredients for a balanced meal. This will be a three in one recipe blog.

The meal: crispy breaded shrimp served with coconut savory rice and a side of salad! You can pair this with any kind of salad and rice you’d like, whatever you have on hand. I will however suggest the pairings I think go with the shrimp best. Shrimp and coconut, a Thai cuisine classic! I would say this recipe contains a lot of ingredients most of us already have in our fridge and pantries, and some ingredients that might force you to go out and grocery shop. Most of these are very replaceable and to taste, so no worries!

Learning how to make different kinds of flavored rice is a skill I find useful. Rice is cheap if bought in bulk. It’s filling, nutritious, and delicious! This particular rice recipe I got from one of my favorite recipe blogs Budget Bytes. Not only does it have great recipes and creative photography but also a focus on economic meals. If I were restricted to follow one blog only, this would be it.

We are going to get started on the rice so we can focus on the shrimp an salad while it cooks. That way we will have a meal (and plenty of left overs) ready in just about 30 minutes! Here we go.

4 to 6 servings

‐1 1⁄2 cups of uncooked jasmine or basmati rice -­‐1 (15 oz.) can of coconut milk
‐1 large clove of garlic
‐1 cup of water
‐A big pinch of salt


1. Swish rice in water and drain a few times to get rid of as much starch as possible.

2. After the last drain, add the minced garlic, coconut milk, salt, and the cup of fresh water.

3. With the lid on, bring to a rolling boil over high heat and then turn down to the lowest heat setting. Let cook undisturbed for 30 min.

4. After the 30 min, turn the stove off and let rest for an additional 10 min. Then fluff with fork and it’s ready!

While the rice cooks on the stove, we can get started on the shrimp.

1 serving

‐Shrimp, as many as you would like for one serving, depending on size -­‐1 egg
‐Flour, as much as needed
‐Breading crumbs like panko, as much as needed
‐Oil for frying


1. Get an assembly line happening. A bowl with the shrimp, another with the beaten egg, followed by the flour, and ending with the bread crumbs.

2. Take the shrimp down the line. Soak in the egg, coat in the flour and shake off excess, and bread. Repeat with all the shrimp, set aside.

3. Over medium high heat, heat oil in a pan. Fry the shrimp in batches if needed. Flip over when brown on the bottom. Done!


For the salad I will go for something simple, as we already have a few flavours
going on: a bed of baby spinach with feta cheese and walnuts. The walnuts will add crunch and a nutty flavour that goes wonderfully with the coconut. The feta cheese because no dish is complete without a cheese of some sort! Paired with a very basic and classic dressing.

Ingredients: (all amounts to your liking) –

‐Baby spinach
‐Crumbled feta cheese
‐Dressing: olive oil, balsamic vinegar, pinch of salt.


1. Toss everything together along with a pinch of salt and a drizzle of oil and vinegar.


And we are done all three parts of this complete meal! Plate everything with your preferred amounts and serve!

Bon appetit!

Marina López Medialdea
Humber Student



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