Imagine golden, crispy shrimp hugging the sweet essence of coconut, piled atop a bed of fluffy, herby jasmine rice, with a warm drizzle of sweet-tangy honey butter sliding over everything. That’s what you get with Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce—a showstopper meal that’s the perfect blend of crunchy, creamy, and just a little bit decadent. This dish promises a satisfying escape to tropical flavors, but all from the comfort of your own kitchen.

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays an important role, whether it’s bringing crunch, creaminess, freshness, or a burst of flavor. You’ll be surprised how such simple staples come together to create something so lively and bright on your table.

Shrimp: Large, peeled, and deveined with tails on—perfect for maximum juiciness and that restaurant-style look.
All-purpose flour: Helps the coating stick, ensuring each bite has that perfect crunch.
Eggs: Act as a golden glue, letting the coconut and panko cling tightly to the shrimp.
Panko breadcrumbs: Japanese-style, for an extra-light, shatteringly crisp crust you can actually hear.
Sweetened shredded coconut: The magical ingredient for a touch of tropical sweetness and irresistible texture.
Salt and black pepper: Simple, essential seasonings that enhance every other flavor in the dish.
Olive oil: Just a light drizzle helps everything bake up golden and gorgeous instead of frying.
Jasmine rice: Fragrant and “springy,” this rice brings a fresh, light base for all the bright flavors on top.
Water: Needed to cook the rice just right—don’t skip the fluffing for optimal texture!
Chopped fresh herbs (cilantro, mint, or parsley): A pop of color and flavor that brings out the fresh side of this dish.
Butter: The backbone of the luscious sauce, adding richness and silkiness.
Honey: Sweet and floral, it balances the salty and tangy notes perfectly.
Fresh lemon juice: A dash of acid brightens the entire dish, making all the other flavors sing.

How to Make Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Step 1: Prep the Breading Stations

Start by setting up your breading assembly line. Place all-purpose flour in one shallow bowl, beaten eggs in a second, and the panko mixed with shredded coconut in a third. This setup is the secret to that perfectly layered coating that sticks to the shrimp and bakes up beautifully crunchy.

Step 2: Season and Coat the Shrimp

Pat your shrimp dry, then season them generously with salt and black pepper. Dredge each one first in flour, then egg, then give them a final tumble in the coconut-panko mixture. This triple dip locks in moisture and ensures the coconut flavor shines through in every bite.

Step 3: Bake to Golden Perfection

Arrange your coated shrimp in a single layer on a parchment-lined baking sheet. Drizzle them lightly with olive oil—just enough to help that coating crisp up without deep frying. Bake at 425°F for 12 to 15 minutes, flipping once halfway, until each shrimp is golden, crispy, and utterly tempting. For extra crunch, pop them under the broiler for 1 to 2 minutes right at the end.

Step 4: Cook the Springy Herbed Rice

While the shrimp bakes, bring jasmine rice and water to a boil in a saucepan. Reduce the heat to low and cover; let it simmer for about 15 minutes until the water is absorbed. Once done, remove from the heat and let it rest for a minute, then fluff it with a fork and stir in your favorite chopped herbs. The herbs not only add color but boost the whole flavor profile.

Step 5: Whisk Up the Honey Butter Sauce

In a small pan, gently melt butter over low heat. Whisk in the honey and squeeze in that fresh lemon juice. Keep whisking until it’s smooth, glossy, and irresistibly fragrant. If you like a little heat, a dash of red pepper flakes makes this sauce pop.

Step 6: Assemble and Serve

Nestle the springy herbed jasmine rice onto plates, pile those golden coconut shrimp high, then finish everything off with a generous drizzle of the honey butter sauce. Now step back and admire—the Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce looks as stunning as it tastes!

How to Serve Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Garnishes

Shower everything with extra fresh herbs, a sprinkle of toasted coconut, or even a squeeze of fresh lemon or lime for a final flourish. Chopped chives or scallions add a pop of color and gentle crunch that makes every bite even more exciting.

Side Dishes

This dish is a powerhouse on its own, but it sings alongside a crisp cucumber salad, lightly steamed green beans, or even a zesty mango salsa. They keep the meal feeling light and balance the richness of the shrimp and sauce.

Creative Ways to Present

Turn this meal into a handheld treat by serving the shrimp and rice in lettuce cups with a drizzle of honey butter, or make it a colorful bowl with extra veggies and herbs scattered on top. For parties, skewer the shrimp for fun finger food and let guests spoon over the rice and sauce as they please—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

Keep any extra Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce tightly covered in the refrigerator for up to two days. Store the shrimp, rice, and sauce in separate containers to keep everything at its best.

Freezing

The baked coconut shrimp freeze well! Arrange cooled shrimp in a single layer on a sheet pan, then transfer to a freezer bag once frozen solid. They’ll keep for up to a month. Rice and the honey butter sauce are best made fresh, but you can freeze rice in an airtight container if needed.

Reheating

To restore that crunch, reheat the shrimp in a 400°F oven or air fryer for about 5-6 minutes until hot and crisp again. Rice can be warmed gently on the stovetop with a splash of water. Gently rewarm the honey butter sauce so it doesn’t separate, giving everything a fresh, just-made vibe.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely, just make sure to thaw the shrimp completely and pat them very dry before breading so the coating sticks well and bakes up crispy.

Is there a gluten-free option?

Yes! Swap out the all-purpose flour for your favorite gluten-free blend and look for gluten-free panko breadcrumbs. The results will still be delicious and crowd-pleasing.

Can I make the honey butter sauce ahead of time?

You can! Store it in the fridge, but let it come to room temperature and whisk it well before drizzling over your Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce for the best texture.

What other herbs work in the springy rice?

Cilantro, mint, parsley, and even basil are wonderful. Use what’s fresh and available—don’t be afraid to mix and match for different flavors each time.

Can I air fry the shrimp instead of baking?

Yes, the air fryer turns out crispy shrimp beautifully! Arrange breaded shrimp in a single layer, spray lightly with oil, and cook at 400°F for 8-10 minutes, flipping halfway through.

Final Thoughts

If you’re craving a dinner that’s bold, playful, and effortless all at once, Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce checks every box. It’s a feast for the eyes and the taste buds—so get your oven preheated, invite some friends, and get ready for a tropical twist on shrimp night!

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of crispy baked coconut shrimp served over fragrant jasmine rice, accompanied by a luscious honey butter sauce. This easy-to-make dish is perfect for a special dinner or a casual weeknight meal.

Ingredients

Scale

For the Baked Coconut Shrimp:

1 pound large shrimp, peeled and deveined with tails on
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Springy Rice:

1 cup jasmine rice
2 cups water
1/4 cup chopped fresh herbs (such as cilantro, mint, or parsley)

For the Honey Butter Sauce:

2 tablespoons butter
2 tablespoons honey
1 tablespoon fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare the shrimp: Season the shrimp with salt and pepper. Dredge each shrimp in flour, dip in beaten eggs, then coat in the panko coconut mixture.
Bake the shrimp: Arrange shrimp on the baking sheet, drizzle with olive oil, and bake for 12-15 minutes until golden and crisp.
Cook the rice: Combine jasmine rice and water in a saucepan, simmer for 15 minutes, then stir in chopped herbs.
Make the sauce: Melt butter, whisk in honey and lemon juice until smooth.
Serve: Place baked coconut shrimp over springy rice and drizzle with honey butter sauce.