Method:
In a saucepan, pour the water, coconut milk, ginger and salt.
Bring to a boil,and add the rice and lower the heat to low, let it cook until the water is completely absorbed.
About 10 minutes.
Meanwhile, work the shrimp.
Prepare a bowl with oil,lemon,a little water, salt and pepper, put the shrimp to marinate for 10 minutes.
Let’s prepare the breading for the shrimp. In 3 separate bowls, add the shredded coconut, quinoa flakes and egg white.
Pass the prawns in the egg white then in the quinoa and finally in the coconut.
Transfer the prawns to a baking sheet lined with parchment paper.
Bake (preheated oven) at 180 degrees for about 20 minutes.
When cooked,compose the dish.
Rice,shrimp, avocado, pomegranate, chopped coriander/mint and served with a sprinkle of grated lemon.