Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Name: Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3
Ingredients: Coconut Shrimp:; 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); Springy Rice:; 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 25m

Cook 20m

Total 45m

This Baked Coconut Shrimp recipe features jumbo raw shrimp coated in a crispy panko and coconut breading. Served with springy jasmine rice, sweet peas, and a drizzle of honey butter sauce, it's a delightful and flavorful dish that's perfect for a special dinner at home.

Coconut Shrimp

Baked Shrimp

Spring Shrimp

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Image

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Ingredients

(Servings: 3)

3/4 cup Chef’s Cupboard Panko Breadcrumbs

3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened, but I prefer sweetened)

1/2 teaspoon paprika

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

1 clove grated garlic

2 tablespoons butter

4 tablespoons melted butter

2–3 tablespoons honey

1–2 teaspoons Dijon mustard

Nutrition Facts

Calories

1,426kcal

71%
Fat

54g

2%
Saturated Fat

32g

1%
Carbohydrates

187g

9%
Fiber

6g

0%
Sugar

24g

1%
Protein

51g

2%
Cholesterol

441mg

22%
Sodium

1,251mg

62%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

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!

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Ingredients

Coconut Shrimp

Springy Rice

Honey Butter Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts