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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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4.5 from 8 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. Pat the shrimp dry with paper towels. Set up a breading station: in one bowl, combine flour, salt, and pepper.
  3. In a second bowl, add the beaten eggs. In a third bowl, mix shredded coconut and panko breadcrumbs.
  4. 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.
  5. Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  6. 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.
  7. Fluff with a fork and adjust seasoning to taste.
  8. To make the honey butter sauce, whisk together melted butter, honey, soy sauce, lime juice, and red pepper flakes until smooth.
  9. 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