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
- 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
