Brazilian Toasted Coconut Shrimp with Creamy Lime Rice, Sautéed Collard Greens and Onion Farofa

Instructions

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   1. In a bowl, combine the shrimp with 1 tablespoon (15 ml) lime juice, minced garlic, sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon (15 ml) olive oil. Marinate for 10 minutes in the refrigerator.

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   2. Meanwhile, place the shredded coconut in a large dry skillet over medium heat and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove from the skillet and set aside.

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   3. In a medium saucepan, heat 1 tablespoon (14 g) butter with half of the chopped onion over medium heat. Cook for 3 to 4 minutes until softened. Add the rice and stir for 1 minute to coat well.

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   4. Add the hot broth, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes, until the rice is tender.

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   5. Uncover the saucepan and stir in the coconut milk, lime zest, and 1 tablespoon (15 ml) of the remaining lime juice. Cook over low heat for 3 to 4 minutes, stirring gently, until creamy. Keep warm.

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   6. In another skillet, melt the remaining butter over medium heat. Add the remaining onion and cook for 5 to 6 minutes, stirring, until deeply golden. Add the toasted cassava flour and cook 2 minutes more, mixing well, until a crunchy farofa forms. Set aside.

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   7. In a wide skillet, heat the remaining olive oil over medium-high heat. Add the collard greens, working in batches if needed, with a pinch of salt and pepper. Sauté for 2 to 3 minutes until wilted but still bright. Transfer the greens to a plate and reserve.

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   8. In the same wide skillet, cook the marinated shrimp over medium-high heat for 1 1/2 to 2 minutes per side, until pink and just cooked through. Add the toasted coconut and toss for 30 seconds to combine without burning.

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   9. Taste the rice, collard greens, and shrimp, then adjust with salt, black pepper, and the final tablespoon (15 ml) of lime juice if you want more brightness.

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    10. Serve a base of creamy lime rice, top with the toasted coconut shrimp, add the sautéed collard greens on the side, and finish with the onion farofa and chopped scallions or cilantro over the top.