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

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

Notes

Nutrition Facts