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.
Recipe Options
Ingredients
Servings:
3
Scale:
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0.25
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0.5
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6
Coconut Shrimp
Springy Rice
Honey Butter Sauce
Steps
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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!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,426kcal
-
Fat54g
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Saturated Fat32g
-
Carbohydrates187g
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Fiber6g
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Sugar24g
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Protein51g
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Cholesterol441mg
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Sodium1,251mg
Percent Daily Values are based on a 2,000 calorie diet.