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
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.
Notes
- For extra crunch, broil the shrimp for an additional 1-2 minutes after baking.
- Add a pinch of red pepper flakes to the honey butter sauce for a touch of heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5-6 shrimp with rice
- Calories: 520
- Sugar: 12g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 195mg
