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Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe


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4.8 from 10 reviews

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

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

  1. Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. 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.
  3. Bake the shrimp: Arrange shrimp on the baking sheet, drizzle with olive oil, and bake for 12-15 minutes until golden and crisp.
  4. Cook the rice: Combine jasmine rice and water in a saucepan, simmer for 15 minutes, then stir in chopped herbs.
  5. Make the sauce: Melt butter, whisk in honey and lemon juice until smooth.
  6. 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