Coconut shrimp used to be something I automatically put in the appetizer category. I pictured a basket of crunchy shrimp, a little cup of sweet chili sauce, and maybe a lime wedge on the side. Then I started looking at how people were actually turning coconut shrimp into dinner, and the possibilities were much better than I expected. Add rice, a fresh salsa, crunchy vegetables, tortillas, noodles, or a good salad and those crispy shrimp suddenly make a meal that feels a lot more interesting than another basic seafood dinner.
I also like that coconut shrimp can go in two different directions. I can make the familiar crispy version with coconut and panko, or I can skip the breading and cook shrimp in a creamy coconut milk sauce. Both give me plenty to work with without forcing coconut shrimp into combinations where it does not belong. These 25 coconut shrimp dinner recipes stick with familiar, practical ideas I would actually make at home, from tropical rice bowls and tacos to creamy curry, pasta, salads, and easy sheet-pan dinners.
1. Crispy Coconut Shrimp with Coconut Rice and Mango Salsa
This is probably where I would start if I wanted to turn classic coconut shrimp into a complete dinner. I bread large shrimp with a mixture of shredded coconut and panko, then bake, air fry, or shallow-fry them until the coating becomes deeply golden. Instead of piling them onto an appetizer platter, I serve them over coconut rice made with jasmine rice and coconut milk. The rice carries the coconut flavor through the entire meal without making everything taste overly sweet.
Mango salsa is what keeps the plate from becoming too rich. I like diced ripe mango with red onion, cilantro, jalapeño, and plenty of fresh lime juice. Sometimes I add diced red bell pepper or pineapple when I have it. Spoon the salsa alongside the rice rather than directly over every shrimp so the coating stays crunchy. The combination of hot crispy shrimp, creamy rice, cold mango, and sharp lime is simple, but it feels like something I would happily order at a seafood restaurant.
2. Sweet Chili Coconut Shrimp Rice Bowls
A sweet chili rice bowl is one of the easiest ways I know to make coconut shrimp feel like an actual weeknight dinner. I start with jasmine rice and arrange crispy coconut shrimp over the top with cucumber, shredded cabbage, edamame, and sliced green onions. Those vegetables are not complicated, but they give the bowl enough freshness and crunch that I do not feel like I am simply eating fried shrimp over a pile of rice.
The sauce can be as simple as sweet chili sauce loosened with fresh lime juice. I drizzle a little over the shrimp right before eating and leave extra at the table. I am careful not to drown the breading because the contrast between crunchy coconut and sticky sauce is the whole point. This is also an easy dinner to customize for a family because everyone can build a bowl with the vegetables and amount of sauce they actually want.
3. Coconut Shrimp Tacos with Pineapple Salsa
Coconut shrimp works surprisingly naturally in tacos because the shrimp already has the crispy texture I normally try to create with fried fish. I remove the tails before breading so the tacos are easier to eat, then tuck two or three shrimp into warm flour or corn tortillas. A pineapple salsa made with pineapple, red onion, cilantro, jalapeño, and lime brings acidity and sweetness without needing a complicated taco sauce.
I usually add a little shredded cabbage underneath the shrimp because it protects the tortilla from getting soggy and adds another layer of crunch. Avocado slices are good here too, especially when the pineapple is particularly tart. What I would not add is a pile of cheese, sour cream, and heavy toppings. Coconut shrimp already has plenty happening, and these tacos are better when the tropical salsa and crisp coating stay at the center of the meal.
4. Coconut Shrimp Tacos with Mango Slaw
When I want something crunchier than salsa, I turn coconut shrimp into tacos with mango slaw. I toss finely shredded red or green cabbage with thin strips of mango, cilantro, lime juice, and a small spoonful of sweet chili sauce. The cabbage stays crisp while the mango softens the sharp edges of the lime, giving me a slaw that tastes bright rather than mayonnaise-heavy.
I spread a little mashed avocado over each warm tortilla before adding the coconut shrimp and slaw. That creamy layer does the job that a heavier sauce normally would, but it does not hide the coconut coating. I especially like this dinner when the shrimp are pan-fried rather than deeply fried because the tortillas, slaw, and avocado already make the tacos substantial. A squeeze of lime at the table is really all they need.
5. Coconut Shrimp with Tropical Fried Rice
Leftover rice makes this dinner almost ridiculously convenient. I stir-fry cold rice with carrots, peas, green onions, and a little soy sauce, then add small pieces of pineapple toward the end. I do not use much pineapple because I want fried rice, not fruit salad. Just enough gives the rice a sweet tropical note that makes sense beside coconut-coated shrimp.
I cook the shrimp separately so their coating never gets mixed into the moist fried rice. Once both components are ready, I spoon the rice into shallow bowls and arrange the shrimp on top with lime wedges and extra scallions. A little sweet chili sauce can go on the side. This is also one of the best coconut shrimp dinners for using frozen breaded coconut shrimp on a busy night because the homemade fried rice makes the entire meal feel less like a shortcut.
6. Coconut Shrimp Curry with Jasmine Rice
Not every coconut shrimp dinner needs a crunchy coating. For this version, I sauté onion with garlic and ginger, add curry powder and a few warm spices, then pour in coconut milk and a little tomato. Once the sauce has simmered and thickened, I add raw shrimp near the end so they cook gently in the coconut curry rather than becoming tough.
I serve the curry over jasmine or basmati rice with cilantro and lime. What I like about this version is how much flavor I can get without a long cooking time. Shrimp needs only a few minutes, and canned coconut milk creates a rich sauce almost immediately. On a colder evening when a crispy tropical shrimp bowl sounds too summery, this is the coconut shrimp dinner I would choose instead.
7. Coconut Shrimp Curry with Spinach
Adding spinach to coconut shrimp curry is a small change, but it makes the dinner feel much more complete. I build a simple sauce with onion, garlic, ginger, curry powder, coconut milk, and tomato, then fold several handfuls of baby spinach into the simmering sauce. It wilts down quickly, so I can add far more greens than it initially looks like the pan can hold.
The shrimp goes in only after the spinach has softened because I never want it simmering for ten or fifteen minutes. A few minutes in the hot sauce is usually plenty. I finish everything with lime juice and cilantro and spoon it over rice. The spinach absorbs some of the coconut curry sauce, and I like having the vegetable incorporated into the meal rather than needing to prepare another side dish.
8. Coconut Shrimp Curry with Bell Peppers
Bell peppers are another practical addition to coconut shrimp curry, especially when I want more texture. I slice red and yellow peppers into fairly thin strips and sauté them with onion before adding garlic, ginger, curry spices, and coconut milk. I leave the peppers slightly firm instead of cooking them until completely soft because that contrast works especially well with tender shrimp.
A little lime juice at the end is important here. Coconut milk and sweet bell peppers can make the sauce lean sweeter than I want, and lime immediately brings it back into balance. I serve the curry with plain rice rather than coconut rice because the sauce is already rich enough. It is colorful, straightforward, and much closer to the kind of coconut shrimp dinner I would make repeatedly than a recipe requiring a long list of specialty ingredients.
9. One-Pan Coconut Shrimp Pasta
This is the coconut shrimp idea I make when I want comfort food rather than a tropical bowl. Instead of individually breading shrimp, I toast panko and shredded coconut in a skillet until golden. I cook the shrimp separately in the same pan, then build a creamy pasta sauce with coconut milk, garlic, tomatoes, and a little pasta water. Linguine or spaghetti works particularly well because the sauce clings to the long strands.
Once the pasta is tender, I return the shrimp to the pan and scatter the toasted coconut-panko mixture over the top. That final crunchy topping is what gives the dish the character of classic coconut shrimp without requiring me to fry anything. Lime zest, lime juice, and cilantro cut through the creamy sauce. It is different from an Italian cream pasta, but it still feels like a logical pasta dinner rather than coconut shrimp being forced into an unrelated recipe.
10. Spicy Coconut Shrimp Linguine
For a slightly bolder pasta, I make a coconut milk sauce with garlic, red pepper flakes, lime, and plenty of black pepper. I sauté the shrimp first, remove them as soon as they are cooked, and let the linguine finish in the coconut sauce. That keeps the seafood tender while giving the pasta time to absorb the garlicky coconut flavor.
I like toasted coconut and panko scattered over this pasta as well, but I keep the topping light. Fresh cilantro or parsley and lime zest go on right before serving. The result lands somewhere between creamy shrimp pasta and coconut shrimp, with enough heat to keep the coconut milk from tasting sweet. It is especially useful when I have raw shrimp in the freezer but do not feel like setting up three separate bowls for breading.
11. Baked Coconut Shrimp with Mango Avocado Salad
When I want coconut shrimp without building the meal around rice, I make a large mango avocado salad. The shrimp can be coated with coconut and panko and baked on a rack until crisp. Meanwhile, I combine mixed greens with mango, avocado, cucumber, red onion, and a simple lime dressing. The salad has enough creamy avocado and sweet fruit that it does not need a thick bottled dressing.
I place the warm shrimp on top only when I am ready to eat. If they sit on dressed greens for too long, the coconut crust starts losing its crunch. Cashews or sliced almonds are good additions when I want even more texture. This is one of those dinners that feels light because there is a large salad involved, but the breaded shrimp and avocado still make it substantial enough that I am not looking for another meal an hour later.
12. Coconut Shrimp Chopped Salad with Lime Dressing
A chopped salad works particularly well with coconut shrimp because I can get a little of everything into each bite. I use romaine or crunchy mixed greens with cucumber, radish, shredded carrots, red cabbage, mango, and green onion. The coconut shrimp goes over the top in whole pieces or cut into large chunks, depending on how I plan to serve it.
For dressing, I prefer something sharp and citrusy rather than creamy. Lime juice, a neutral oil, a little honey, salt, and pepper are enough, although cilantro is a good addition. I toss the vegetables before the shrimp goes anywhere near the bowl, then add the shrimp last. That small detail makes a noticeable difference because the coating stays crisp all the way through dinner.
13. Coconut Shrimp with Pineapple Coconut Rice
Pineapple coconut rice gives me a sweeter, more tropical version of the standard rice plate. I cook jasmine rice with coconut milk and water, then fold in finely diced pineapple and sliced scallions after the rice is cooked. Keeping the pineapple pieces small is important because I want them distributed through the rice rather than taking over every bite.
I serve crispy coconut shrimp on top with lime wedges and something fresh on the side, usually cucumber or a simple cabbage salad. I do not add another sugary sauce unless it is very lightly drizzled. Between the coconut coating, coconut rice, and pineapple, the plate already has plenty of sweetness. Lime and a little chile or jalapeño give the dinner the balance it needs.
14. Coconut Shrimp Sushi Rice Bowls
For this bowl, I use sticky short-grain rice as the base and take the toppings in a slightly more savory direction. Coconut shrimp goes over the rice with cucumber, avocado, edamame, green onions, and roasted seaweed. I like adding roasted broccoli or mushrooms when I want a larger vegetable component, but I keep the toppings organized rather than mixing everything into the rice.
Sweet chili sauce works well here, especially when I thin it with a little rice vinegar or lime. A small drizzle is enough. The combination of sticky rice, crisp shrimp, creamy avocado, and salty seaweed makes the bowl feel very different from the mango-heavy tropical versions. It is also a useful reminder that coconut shrimp does not always need pineapple somewhere on the plate.
15. Coconut Shrimp with Roasted Cauliflower Rice Bowls
Cauliflower rice gives me another way to build a coconut shrimp bowl when I do not want a large serving of regular rice. I roast the cauliflower rather than steaming it because roasting removes moisture and gives the small pieces browned edges. I usually add bell pepper, zucchini, or broccoli to the same sheet pan so the base has more texture and color.
The crispy shrimp goes on after the vegetables are finished, along with avocado, cucumber, scallions, and lime. I might add a small spoonful of sweet chili sauce, but I do not try to turn the bowl into an ultra-light diet meal. Coconut shrimp is still coconut shrimp. The cauliflower simply gives me a savory vegetable base that balances the crunchy coating particularly well.
16. Air Fryer Coconut Shrimp with Cilantro Lime Rice
The air fryer is probably my favorite option when I want traditional coconut shrimp for dinner without dealing with a skillet full of oil. I coat the shrimp with flour, egg, and a panko-coconut mixture, spray them lightly with oil, and arrange them in one layer. Cooking in batches takes a little longer, but overcrowding is the fastest way to lose the crisp coating I am trying to create.
For the meal, I keep the rice simple with lime zest, lime juice, cilantro, and a little salt. A cucumber salad or sliced avocado can fill out the plate. Sweet chili sauce stays on the side for dipping. I like this setup for weeknights because every part of it is familiar, and the fresh lime rice makes air-fried shrimp feel like a planned dinner rather than an appetizer I decided to call a meal.
17. Coconut Shrimp Burrito Bowls
I build these bowls with cilantro lime rice, black beans, shredded cabbage, avocado, mango salsa, and coconut shrimp. I know black beans are not part of every coconut shrimp combination, so I keep them lightly seasoned and use a modest amount. Their job is to make the bowl more filling, not compete with the shrimp.
What pulls everything together is the mango salsa. The lime, onion, cilantro, and jalapeño connect naturally with both the rice and coconut coating. I skip shredded cheese and heavy queso because they muddy the fresher flavors. A drizzle of lime crema can work if I want something creamy, but mashed avocado usually gives me enough richness. This has all the convenience of a burrito bowl while still keeping coconut shrimp as the obvious centerpiece.
18. Coconut Shrimp Lettuce Wraps with Mango
Lettuce wraps are useful when I want the crunchy shrimp to stay especially prominent. I use sturdy butter lettuce or small romaine leaves and fill each one with coconut shrimp, mango, cucumber, shredded cabbage, and cilantro. If the shrimp are large, I cut them in half so the wraps are actually possible to eat.
I serve jasmine rice alongside rather than stuffing rice into every lettuce cup. A sweet chili-lime dipping sauce works better than pouring sauce directly into the wraps, where it tends to run everywhere. I especially like this dinner for warmer evenings because most of the plate is cool and crisp while the freshly cooked shrimp provide the hot, crunchy element.
19. Coconut Shrimp with Sesame Cucumber Rice
This dinner is built around contrast. I make jasmine rice and serve it with cucumbers tossed in rice vinegar, a little sesame oil, green onion, and sesame seeds. The cucumber mixture is cool, salty, and tangy, which is exactly what I want next to sweet coconut-coated shrimp.
I arrange the shrimp over the rice and keep the cucumber alongside so its dressing does not soak into the breading. If I want more vegetables, edamame or shredded carrots fit easily into the bowl. I finish with lime and perhaps a little sweet chili sauce. It is not complicated, but the savory cucumber mixture makes coconut shrimp feel less dessert-like and more firmly anchored as dinner.
20. Coconut Shrimp with Pineapple Slaw
Pineapple slaw is one of my favorite sides when I want to serve coconut shrimp as a straightforward plated dinner. I combine shredded cabbage with finely chopped pineapple, carrots, green onion, cilantro, and lime. Instead of covering it with a thick mayonnaise dressing, I use just enough light dressing to soften the cabbage while preserving its crunch.
I serve the slaw beside a generous portion of coconut shrimp with rice or roasted sweet potatoes if I need something more filling. The slaw also makes a great landing place for leftovers the following day because cold coconut shrimp can be reheated in the air fryer and served over the remaining cabbage. I like meals where the side dish is useful enough that I actually want to eat it again.
21. Coconut Shrimp with Garlic Lime Noodles
Coconut shrimp does not need a creamy noodle sauce to work. For a lighter noodle dinner, I toss rice noodles with garlic, lime juice, a little soy sauce, sesame oil, green onions, and shredded carrots. The noodles stay savory and tangy, which leaves plenty of room for the coconut coating on the shrimp.
I place the shrimp on top rather than stirring them through the noodles. Cilantro, cucumber, and extra lime wedges finish the bowl. If I want heat, I use sliced fresh chile or a small amount of chili sauce rather than covering everything with a thick glaze. This is the kind of dinner I would make when I am craving takeout-style noodles but still want coconut shrimp to be the main event.
22. Coconut Shrimp with Sweet Chili Vegetable Rice
This is an easy dinner for nights when I want something between a rice bowl and fried rice. I combine cooked jasmine rice with edamame, diced roasted red pepper, green onion, and a little soy sauce or sesame oil. The vegetables are simple enough that I can use frozen edamame and jarred roasted peppers without turning dinner into a prep project.
Coconut shrimp goes over the rice with a drizzle of sweet chili sauce. I like adding lime because sweet chili sauce plus coconut can otherwise become a little one-dimensional. The combination is especially convenient with frozen coconut shrimp, but homemade shrimp works just as well. When I need a 25- or 30-minute dinner and do not want to chop six different toppings, this is one of the easiest options on the list.
23. Coconut Shrimp with Coconut Curry Noodles
Coconut curry noodles give me the warmth of coconut shrimp curry but in a slurpier, more casual dinner. I make a quick sauce with garlic, ginger, curry paste or curry powder, coconut milk, and lime, then toss it with rice noodles. Bell pepper, spinach, or snap peas can cook directly in the sauce, so I do not need another pan for vegetables.
For this version, I usually sauté plain shrimp directly in the sauce rather than adding breaded shrimp. The result is closer to a coconut shrimp curry noodle bowl, and that is exactly why it works. Cilantro and lime go on at the end, and I sometimes add chopped peanuts for crunch. It is creamy and comforting without requiring the longer simmering time of many meat-based curries.
24. Sheet-Pan Coconut Shrimp with Roasted Vegetables
A sheet-pan dinner is useful when I want the crispy coconut version but do not want to fry anything. I start sturdy vegetables such as broccoli, bell peppers, or green beans in the oven first. Once they are partly roasted, I add breaded coconut shrimp on a separate section of the pan or on a rack so air can circulate around them.
The vegetables can be seasoned simply with salt, pepper, garlic, and lime because the shrimp already brings plenty of flavor. I serve everything with rice and sweet chili sauce on the side. Timing is the only thing I pay attention to: vegetables usually need longer than shrimp, so putting everything in the oven simultaneously can leave me with either undercooked vegetables or overcooked seafood. Staggering them keeps the dinner genuinely easy.
25. Coconut Shrimp with Mango, Cucumber, and Avocado Rice Bowls
This is the bowl I would make when I want all the best coconut shrimp pairings in one place without overcomplicating them. I start with jasmine or coconut rice, then add crispy coconut shrimp, ripe mango, cucumber, avocado, shredded cabbage, cilantro, and green onion. Every topping has a purpose: mango adds sweetness, cucumber and cabbage bring crunch, and avocado gives the bowl the creamy element it needs.
For sauce, I mix sweet chili sauce with fresh lime juice and use it sparingly over the shrimp. I keep extra at the table because once sauce sits on coconut breading, the clock starts ticking on that crunch. It is colorful enough for entertaining but practical enough for an ordinary weeknight, and that balance is exactly what I want from a coconut shrimp dinner.
FAQs
What goes well with coconut shrimp for dinner?
The sides I reach for most often are jasmine rice, coconut rice, cilantro lime rice, mango or pineapple salsa, cabbage slaw, cucumber salad, avocado, roasted vegetables, and simple green salads. Coconut shrimp is naturally a little sweet and rich, so acidic ingredients such as lime, rice vinegar, fresh salsa, and crisp vegetables help balance it.
If I am serving coconut shrimp as a plated dinner rather than in tacos or bowls, I usually choose one starch and one fresh side. Coconut rice with mango salsa is an easy combination, while cilantro lime rice with cucumber salad gives the plate a more savory direction.
Is coconut shrimp an appetizer or a main dish?
It can easily be either. Restaurant coconut shrimp is often served as an appetizer because it is convenient to pick up and dip, but there is nothing about the preparation that limits it to a starter.
To make it dinner, I simply add enough substance around it. Rice bowls, tacos, salads, fried rice, noodles, and roasted vegetables all turn coconut shrimp into a proper main course without changing what people like about the shrimp itself.
Can I make coconut shrimp in an air fryer?
Yes. I actually prefer air frying when I want a crispy coating without shallow- or deep-frying. I bread the shrimp as usual and lightly spray the exterior with oil before cooking.
The important part is leaving room between the shrimp. If I stack or crowd them, the coating steams rather than crisps. I would rather cook two batches and get properly crunchy shrimp than squeeze everything into one basket.
Can coconut shrimp be baked?
Absolutely. I get better results when I bake the shrimp on a wire rack positioned over a sheet pan because hot air can reach more of the coating. A light spray of oil also encourages browning.
Baked coconut shrimp may not become quite as uniformly crisp as fried shrimp, but once I serve it with rice, salsa, or salad, I rarely miss the extra oil. It is particularly practical when I am preparing enough shrimp for several people.
What sauce is best with coconut shrimp?
Sweet chili sauce is the classic choice I return to most often because sweetness, chile heat, and acidity all work with coconut. Mango sauce, pineapple salsa, apricot-chili sauce, and lime-based sauces are also natural options.
I generally avoid extremely heavy sauces. Coconut shrimp already has a rich coating, so something tangy or slightly spicy gives me better balance. Even plain sweet chili sauce mixed with fresh lime juice can be enough.
Can I use frozen coconut shrimp for these dinners?
Yes, and I think frozen coconut shrimp makes particular sense for bowls, fried rice, quick salads, and weeknight dinners. I cook it according to the package instructions and concentrate my effort on making a fresh side, salsa, rice, or slaw.
I usually use the oven or air fryer instead of the microwave because preserving the coating is important. Once the shrimp is crisp, nobody particularly cares that I did not bread every piece myself on a Tuesday night.
Should I use sweetened or unsweetened coconut for coconut shrimp?
Both appear in coconut shrimp recipes, so I choose according to how sweet I want the finished coating. Sweetened shredded coconut gives the familiar restaurant-style sweetness and tends to brown beautifully.
Unsweetened coconut gives me more control, especially when the shrimp will be paired with mango, pineapple, or sweet chili sauce. I also like combining coconut with panko because panko keeps the crust crisp and prevents the coconut flavor from becoming overwhelming.
How do I keep the coconut coating from falling off?
I start by drying the shrimp thoroughly. Moisture makes it much harder for flour and breading to adhere. Then I use a proper dredging sequence—usually flour, egg, and finally the coconut-panko mixture—and press the final coating onto the shrimp gently.
Giving the breaded shrimp a short rest before cooking can also help. Once they hit the pan, oven, or air fryer, I avoid moving them constantly. The coating needs time to set before I flip the shrimp.
How do I keep coconut shrimp from getting soggy?
I keep sauce away from the shrimp until the last possible moment. This is why I prefer serving sweet chili sauce on the side or drizzling only a small amount over the shrimp immediately before eating.
I also avoid putting hot coconut shrimp directly onto heavily dressed salad or wet salsa. Rice, cabbage, or another relatively dry ingredient makes a better base, with salsa and dressing arranged around the shrimp.
Can I prepare coconut shrimp ahead of time?
I can bread the shrimp in advance and refrigerate them for a short period before cooking, which is helpful when I am making dinner for several people. I prefer cooking them close to serving time because freshly cooked coconut shrimp has noticeably better texture.
For meal prep, I prepare the supporting ingredients instead. Rice, slaw, chopped vegetables, and sauces can often be handled ahead, leaving only the shrimp to cook at dinner time.
What kind of shrimp works best?
I prefer large or jumbo shrimp because they stay juicy inside while the coconut coating has time to brown. Tiny shrimp cook so quickly that getting the exterior properly crisp becomes more difficult.
For tacos, I remove the tails because nobody wants to pull tails out of a tortilla. For plated coconut shrimp or rice bowls, I sometimes leave them attached because they make the shrimp easier to handle and give the familiar restaurant presentation.
Is coconut shrimp supposed to taste very sweet?
I do not think it should. Coconut naturally brings some sweetness, particularly when sweetened shredded coconut is used, but good coconut shrimp should still taste savory and distinctly like seafood.
That is why salt, pepper, lime, chile, and savory side dishes matter. When I pair sweet coconut shrimp with sweet coconut rice, sweet mango, sweet pineapple, and a sugary sauce all at once, the meal can quickly become unbalanced. I usually choose one or two sweet elements and let acidity and savory ingredients handle the rest.
Final Thought
Coconut shrimp becomes much more useful once I stop treating it as something that belongs beside a dipping cup on an appetizer platter. A handful of crispy shrimp can anchor an entire dinner when I put them over coconut rice, tuck them into tacos, add them to a crunchy salad, or build a bowl with mango, cucumber, and avocado. On colder nights, coconut milk gives me an entirely different direction through curries, pasta, and noodles.
The combinations I come back to are also the simplest ones. Coconut and shrimp already bring plenty of personality, so I do not need to surround them with a dozen unusual ingredients. Rice, lime, mango, pineapple, cabbage, cucumber, avocado, sweet chili sauce, noodles, and fresh herbs are enough to keep these dinners varied without losing the reason I wanted coconut shrimp in the first place. That is what makes these recipes worth keeping in rotation: they take a familiar favorite and turn it into dinner without making it complicated.
