Panko Shrimp with Coconut Rice and Spicy Mango Salsa

Dave's Droppings


When the Food Network Show Food Truck Road Trip was here a couple weeks ago I met the crew of the Mobile Moo Shu Truck and tried one of their dishes at the Elimination segment of the Show. A BulgoGi Taco. It was good. On their Facebook Page I saw an Image of a dish described as "Panko crusted shrimp, garlic coconut cream sauce, spicy mint and basil mango salsa, served on a bed of rice!" So I decided to take that as an inspiration and create something similar.


  • 1.5 C Calrose Rice
  • 2 C Coconut Water
  • 1 Tb Spiced Coconut Vinegar
  • 2 tsp Garlic (minced)
  • 1/2 tsp Salt
  • 16 oz Canned Coconut Milk
  • 1/2 tsp Go-Chu-Ka-Ru
  • 12 Large Shrimp (shelled and deviened)
  • Panko
  • Go-Chu-Ka-Ru
  • 2 Eggs (Beaten)
  • 2 Mango (peeled and chopped)
  • 1/4 C Sweet Thai Chili Sauce
  • 1/2 Jalapeno Pepper (ribbed and finely ddiced)
  • 1/4 tsp Salt
  • 1 Mini Sweet Red Pepper (ribbed and diced)
  • 1 Mini Sweet Orange Pepper (ribbed and diced)
  • Fresh Mint (finely chopped)
  • Fresh Basil (finely chopped)
  • 2 C Water
  • 2 C Coconut Water
  • 2 Rainbow Chard Leaves (ribbed and chopped)
  • 3 Green Onions (diced)
  • 16 oz Silken Tofu (cut into cubes)
  • 3 Tb White Miso
  • Mango Nectar
  • Lemonade
  • Ginger Ale
  • Grenadine


  1. Bring the Coconut water and the Spiced Coconut Vinegar to a boil. Add the rice, lower the temp, cover and cook for 20 minutes In a sauce...
  2. Get the full instructions at Dave's Droppings
Panko Shrimp with Coconut Rice and Spicy Mango Salsa

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Dave Riddle