Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe
If you’re craving the ultimate tropical dinner, Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce will instantly transport you to sunny shores. Imagine crispy coconut-crusted shrimp, impossibly fluffy rice bursting with fresh herbs and lime, and a velvety drizzle of golden honey butter tying everything together. Each bite is a vibrant combination of sweet, savory, and just a touch of zing. It’s weeknight-friendly yet dinner party-worthy — get ready to fall in love with this vibrant, flavor-packed dish!
Ingredients You’ll Need
The magic of Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce lies in its simple ingredients that work in perfect harmony. Every single component brings something unique — think extra crunch, fragrant freshness, or a glossy, sweet finish. Here’s what you’ll need and why:
- Large raw shrimp: Peeled, deveined, and tails on for easy, elegant eating and lots of tenderness.
- All-purpose flour: Makes the ideal base layer for the breading, ensuring everything sticks like a dream.
- Salt: Elevates all the flavors throughout the dish — don’t skip it!
- Black pepper: Adds a subtle, peppery warmth to balance the sweetness.
- Large eggs, beaten: The essential “glue” that helps the coconut coating cling to the shrimp.
- Sweetened shredded coconut: Delivers that signature tropical crunch and a kiss of sweetness in every bite.
- Panko breadcrumbs: For the ultimate crispy, golden texture — so much lighter than regular breadcrumbs.
- Cooking spray or olive oil spray: Helps the shrimp get gorgeously crisp in the oven, no frying required.
- Cooked jasmine or basmati rice: The foundation for the “springy” rice — go for freshly cooked or leftover.
- Chopped green onions: Injects a mild oniony freshness and a pop of green color.
- Chopped fresh cilantro: Herbal brightness that lifts the entire dish.
- Lime juice: Essential for that lively, citrusy zing — use freshly squeezed if possible.
- Salt (for rice): Adjusts the seasoning so every grain tastes fabulous.
- Unsalted butter, melted: Forms the luscious base for the honey butter sauce.
- Honey: Brings sweetness and body to the sauce, making it irresistibly glossy.
- Soy sauce: Adds savory depth and a hint of umami to balance out the sweetness.
- More fresh lime juice: For brightness and harmony in the honey butter sauce.
- Red pepper flakes (optional): A pinch for gentle heat, if you like things a little spicy.
How to Make Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
Step 1: Prep Your Baking Station
Start by cranking your oven to 425°F (220°C) so it’s nice and hot for baking. Line a baking sheet with parchment and set a wire rack on top; this lets air circulate for extra crispy shrimp. Give the rack a good spray with cooking or olive oil spray to keep sticking at bay.
Step 2: Set Up the Breading Station
Creating a successful breading station is the secret to perfectly coated shrimp! Set out three shallow bowls: one for the flour mixed with salt and pepper, one for the beaten eggs, and one for the coconut-panko mixture. This setup makes the process neat and efficient.
Step 3: Bread the Shrimp
Grab your peeled and deveined shrimp, pat them dry, then dip each one into the seasoned flour, followed by the beaten eggs, and finally a generous roll in the coconut-panko mixture. Press gently to make sure those crunchy bits really stick — you want every shrimp thoroughly coated!
Step 4: Bake to Golden Perfection
Arrange the breaded shrimp on your prepared rack without crowding them, then lightly spray the tops with a little more cooking spray. Slide them into the oven and bake for 12–15 minutes, giving them a quick flip halfway through. They should emerge golden, crisp, and begging to be eaten.
Step 5: Mix the Springy Rice
While the shrimp bake, turn plain rice into something magical. In a big bowl, toss together your cooked rice with green onions, chopped cilantro, fresh lime juice, and a pinch of salt. Use a fork to fluff everything together so you don’t squash the grains. Taste and adjust with more lime or salt if you’re feeling zesty!
Step 6: Make the Honey Butter Sauce
In a small bowl, combine the melted butter, honey, soy sauce, a splash of lime juice, and (if you’re feeling adventurous) a pinch of red pepper flakes. Whisk until velvety. This silky sauce is what ties the whole Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce together.
Step 7: Plate and Serve
To serve, pile the springy rice onto plates, arrange a few crispy shrimp on top, and finish with a generous drizzle of your honey butter sauce. The aroma alone will have everyone racing to the table!
How to Serve Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
Garnishes
The best part about Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce is how easy it is to dress up! Add a sprinkle of extra fresh cilantro, thin slices of green onion, or fresh lime wedges for squeezing at the table. If you like a little heat, a scattering of finely chopped red chili or a few extra red pepper flakes looks beautiful and adds pizzazz.
Side Dishes
This dish shines all on its own, but if you want to round things out, serve alongside a crisp cucumber salad, a simple mango salsa, or something crunchy like steamed snap peas. Their cool juiciness and crunch balance the richness perfectly. A light white wine or sparkling water with citrus goes wonderfully with the sweet-salty flavors!
Creative Ways to Present
Turn Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce into a fun party platter by skewering the shrimp on mini sticks and serving rice in pretty bowls on the side. For a family-style dinner, pile everything on a big platter, drizzle with sauce, and let everyone dig in. For a fancy touch, plate individual shrimp over compact rice mounds with extra sauce in tiny ramekins for dipping.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce in airtight containers in the refrigerator. Keep shrimp and rice separate to maintain the shrimp’s crispy texture. The honey butter sauce can go into a small jar or container and join the party in the fridge for up to three days.
Freezing
The shrimp freeze best without the sauce or rice. Simply arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or container. They’ll keep their crunch and flavor for up to two months. Defrost in the fridge overnight before reheating. Rice and sauce are better made fresh for best texture and taste.
Reheating
To bring your shrimp back to life, place them on a wire rack set over a baking sheet and bake at 375°F (190°C) for about 8 minutes, until heated through and re-crisped. Warm the rice with a splash of water in the microwave, and gently reheat the honey butter sauce in a small saucepan or microwavable bowl until pourable and fragrant.
FAQs
Can I use frozen shrimp for Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce?
Absolutely! Just make sure to thaw the shrimp completely and pat them very dry before breading. Excess moisture can prevent the delicious coconut coating from sticking well or getting as crispy as possible.
Is it possible to make the shrimp gluten free?
Yes! Swap the all-purpose flour for a gluten-free blend, and use gluten-free panko breadcrumbs. Double-check your soy sauce, too — use tamari for a totally gluten-free version of Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce.
Can I prepare any parts of the dish ahead of time?
You can definitely cook the rice and chop the herbs ahead, and you can even bread the shrimp and refrigerate on the prepared rack for a few hours before baking. Just wait to mix the sauce and bake the shrimp until just before serving for maximum freshness and crunch.
What other proteins work with this recipe?
This technique and flavor combo is fantastic with strips of chicken breast or extra-firm tofu. Just cut into bite-sized pieces, coat as directed, and adjust baking times (chicken may need a couple extra minutes; tofu a little less).
How spicy is the honey butter sauce?
It’s mostly sweet and buttery with just a tiny kick if you add red pepper flakes. If you prefer things mild, just leave the pepper out; for more heat, add extra flakes or a dash of hot sauce. The sauce is all about customizable flavor!
Final Thoughts
I can’t wait for you to experience the joy of Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce. Every crunchy, juicy, and saucy bite is proof that dinner can be both easy and exciting. Give it a try, have fun with your own twists, and let this vibrant meal become a new favorite in your kitchen!
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Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and crispy dish featuring Baked Coconut Shrimp served over fragrant Springy Rice and drizzled with a delectable Honey Butter Sauce. This Asian-inspired meal is a perfect blend of sweet and savory flavors that will tantalize your taste buds.
Ingredients
For the Coconut Shrimp:
- 1 pound large raw shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- cooking spray or olive oil spray
For the Springy Rice:
- 2 cups cooked jasmine or basmati rice
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- juice of 1 lime
- salt to taste
For the Honey Butter Sauce:
- 1/4 cup unsalted butter, melted
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top; spray the rack with cooking spray.
- Pat the shrimp dry with paper towels. Set up a breading station: in one bowl, combine flour, salt, and pepper.
- In a second bowl, add the beaten eggs. In a third bowl, mix shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour mixture, dip into the egg, then coat thoroughly in the coconut-panko mixture, pressing to adhere. Place shrimp on the prepared rack and lightly spray with cooking spray.
- Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
- While the shrimp bake, prepare the springy rice: in a large bowl, combine the cooked rice, green onions, cilantro, lime juice, and a pinch of salt.
- Fluff with a fork and adjust seasoning to taste.
- To make the honey butter sauce, whisk together melted butter, honey, soy sauce, lime juice, and red pepper flakes until smooth.
- Serve the crispy coconut shrimp over the springy rice, drizzling with the warm honey butter sauce.
Notes
- For extra crunch, toast the coconut-panko mixture lightly in a dry skillet before breading.
- This dish pairs well with an extra squeeze of lime and a side of mango salsa!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 14g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
