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Baked coconut shrimp with crispy coating, lemon pea jasmine rice, and honey butter sauce

Baked Coconut Shrimp with Springy Rice and Honey Butter

Baked coconut shrimp is a crispy, flavorful dinner with a golden coconut coating, fresh lemony rice, and a sweet-tangy honey butter drizzle. It is a comforting meal that feels special while still being easy enough for weeknights or casual gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner
Cuisine: American
Calories: 733
Ingredients Method Notes

Ingredients
  

Coconut Shrimp
  • 3/4 cup Panko Breadcrumbs
  • 3/4 cup coconut flakes (sweetened or unsweetened)
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pound jumbo raw shrimp, thawed, tails removed (see notes)
Springy Rice
  • 1 cup jasmine rice, uncooked
  • 10-ounce bag 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

Method
 

Preparation
  1. Cook the jasmine rice according to package directions.
  2. Heat the oven to 325°F (163°C). Spread the panko breadcrumbs and coconut flakes on a baking sheet and toast for 10-15 minutes, stirring occasionally, until golden. Remove the toasted mixture from the oven and increase the oven temperature to 425°F (218°C).
  3. Prepare three bowls: one with flour, paprika, and salt; one with beaten eggs; and one with the toasted coconut mixture. Coat each shrimp in the flour mixture, dip into the egg, then press into the coconut coating until covered. Arrange the coated shrimp back on the baking sheet and lightly spritz or drizzle with oil.
Baking
  1. Bake the coated shrimp at 425°F (218°C) for 10 minutes.
Assembly
  1. Add peas, lemon juice and zest, herbs or greens, grated garlic, and butter to the hot cooked rice. Gently fluff with a fork until combined and the peas are warmed through.
  2. Whisk the melted butter with honey and Dijon mustard to make the sauce.
  3. Serve the shrimp over the rice and drizzle with the honey butter sauce.

Notes

I prefer making these with the tails removed because they are easier to pile onto a plate and eat with the rice. If you want a more decorative presentation or a finger-food style serving, the tails can be left on. The recipe amount serves my family of 4 (two adults and two young children) with little to no leftovers. For a larger group or bigger appetites, double the ingredient amounts.