COCONUT SHRIMP AND PINEAPPLE RICE STACK

Frying the Shrimp: Be careful not to overcrowd the pan when frying the shrimp. Fry them in batches to ensure they cook evenly and become crispy.
Alternative Cooking Methods: If you prefer to avoid frying, you can bake the shrimp at 375°F (190°C) on a parchment-lined baking sheet for about 15 minutes or until crispy and golden.
Make it Spicy: If you like heat, add a pinch of red pepper flakes to the coconut-panko mixture for a spicy twist. You can also drizzle the shrimp with a bit of sriracha sauce before serving.
How to Store Leftovers
If you have any leftover Coconut Shrimp and Pineapple Rice Stack, follow these simple storage instructions:

For the Shrimp: Store the leftover shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the shrimp in a hot skillet for 1-2 minutes per side until crispy again, or bake them in the oven for about 10 minutes at 350°F (175°C).
For the Rice: The pineapple rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of coconut milk if needed to refresh the texture.
Pairing Ideas
This dish pairs wonderfully with a variety of side dishes and beverages:

Side Salad: A light and fresh salad with mixed greens, avocado, and a citrus dressing complements the richness of the shrimp and rice.
Tropical Drink: Pair with a cold mango smoothie or a refreshing coconut water to complete the tropical vibe.
Wine Pairing: A crisp Chardonnay or a light Sauvignon Blanc complements the flavors of the shrimp and pineapple rice.