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Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Baked Coconut Shrimp with Springy Rice and Sweet Honey Butter Sauce

This Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce is a quick, tropical-inspired meal perfect for family dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Uncooked Shrimp Juicy and tender after baking
  • 1 cup Panko Breadcrumbs Consider gluten-free options
  • 1 cup Unsweetened Coconut Flakes Sweetened can add sweetness
  • 1/2 cup All-Purpose Flour Or almond flour for gluten-free
  • 2 large Eggs Binding agent for coating
  • 1 teaspoon Salt Sea or kosher salt works best
  • 1 teaspoon Paprika For color and smoky flavor
For the Honey Butter Sauce
  • 1/3 cup Honey Or maple syrup for vegan option
  • 1/4 cup Butter Use plant-based for dairy-free
For the Rice
  • 2 cups Long-Grain or Jasmine Rice Consider lemon zest for flavor
  • 1 cup Frozen Peas Fresh peas can enhance flavor

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Bowls
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a workstation with three bowls: one with flour, salt, and paprika; another with beaten eggs; and the third with panko breadcrumbs and coconut flakes.
  2. Dip the uncooked shrimp into the flour mixture, then into the beaten eggs, and finally press into the panko-coconut mixture until well coated.
  3. Line a baking sheet with parchment paper, arrange the shrimp on it, and bake for 15-20 minutes until golden brown and crisp.
  4. Cook the rice according to package directions, adding the frozen peas five minutes before completion.
  5. Melt the butter in a small saucepan, stir in honey until well combined, and adjust sweetness to taste.
  6. Serve the rice, topped with the shrimp, and drizzle with the honey butter sauce.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 38gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Ensure to pat dry the shrimp before coating for better adhesion. Consider toasting the panko and coconut for enhanced flavor.

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