Perfectly springy baked coconut shrimp piled high on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a beautiful honey butter sauce. This is exactly the spring vacay you need!
- 3/4 cup Chef’s Cupboard Panko Breadcrumbs
- 3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened, but I prefer sweetened)
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp, thawed, tails removed (see notes)
- 1 cup Specially Selected Jasmine Rice, uncooked
- 10-ounce bag of Simply Nature Sweet Peas
- lemon juice and zest
- herbs or greens
- 1 clove grated garlic
- 2 tablespoons butter
Honey Butter Sauce
- 4 tablespoons melted butter
- 2–3 tablespoons honey
- 1–2 teaspoons Dijon mustard
- Prep: Cook the rice according to package directions. (I do this in a pressure cooker)
- Toast the Coconut: Preheat the oven to 325 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 degrees.
- Coat the Coconut Shrimp: Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it’s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.
- Bake the Coconut Shrimp: Bake shrimp at 425 for 10 minutes.
- Finish the Rice: Add peas, lemon juice and zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.
- Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)
- Serve: Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.
I prefer to make these with the tails removed because I like to pile them on a plate and eat them with the rice, and honestly, pulling the tails off with every bite is kind of annoying. But if you want it to look a little fancier or if you want this to be more of a finger-food situation, then you can also leave the tails on.
This amount as written feeds my family of 4 (mom, dad, toddler, baby) perfectly, with little to no leftovers. If you are serving a larger group, or people with bigger appetites than little kiddos, I would double the amounts!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: coconut shrimp, baked shrimp, spring shrimp