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Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Baked Coconut Shrimp with Lemony Rice & Honey Butter Bliss

Delight in this Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce, a fresh and flavorful dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp Fresh, tail removed
  • 1 cup Sweetened Coconut Flakes
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs if needed
  • 0.5 cup Flour All-purpose or gluten-free
  • 1 large Egg Beaten
For the Rice
  • 1 cup Rice Jasmine or basmati preferred
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice Freshly squeezed
  • 0.5 cup Green Peas Can substitute with spinach
For the Honey Butter Sauce
  • 0.25 cup Honey Local honey recommended
  • 0.5 cup Butter Unsalted for better flavor control

Equipment

  • Baking Sheet
  • oven
  • saucepan
  • Mixing Bowls

Method
 

How to Make Baked Coconut Shrimp with Springy Rice
  1. Prepare the Shrimp: Start by carefully removing the tails from the shrimp if desired, then pat them dry with a paper towel.
  2. Bread the Shrimp: Set up three bowls for the breading process. In the first, mix flour with a pinch of salt and paprika. The second bowl holds a beaten egg, and the third combines panko breadcrumbs with sweetened coconut flakes.
  3. Toast Panko and Coconut: Preheat your oven to 325°F (163°C). Spread the panko and coconut mixture on a baking sheet and toast it for about 5 minutes.
  4. Bake Shrimp: Line a baking sheet with parchment paper and arrange the breaded shrimp in a single layer. Bake at 425°F (218°C) for approximately 15-20 minutes.
  5. Cook Rice: Prepare the rice according to the package instructions; stir in the green peas and add lemon zest and juice at the end.
  6. Make Honey Butter Sauce: In a small saucepan, melt the butter over low heat. Whisk in the honey and a splash of lemon juice.
  7. Serve: Plate a bed of rice, top with baked coconut shrimp, and drizzle with honey butter sauce. Garnish with parsley if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize protein choices and side dishes for a personal twist.

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