Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
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.
Ingredients
3 servingsCoconut Shrimp
Springy Rice
Honey Butter Sauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 709kcal 35%
-
Fat 31g 47%
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Saturated Fat 17g 85%
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Carbohydrates 75g 25%
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Fiber 5g 20%
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Sugar 16g 32%
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Protein 30g 60%
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Cholesterol 173mg 57%
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Sodium 637mg 26%
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!
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!
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