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Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

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Prep Time
25m
Cook Time
20m
Total Time
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
Original Website Logo pinchofyum.com
Recipe Options

Ingredients

Servings: 3
Scale:
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Coconut Shrimp

Springy Rice

Honey Butter Sauce

Steps

1
Cook the rice according to package directions. (I do this in a pressure cooker)
2
Preheat the oven to 325 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 degrees. 
3
Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it’s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.
4
Bake shrimp at 425 for 10 minutes.
5
Add peas, lemon juice and zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.
6
Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)
7
Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.

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!

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.
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