Description
Crispy baked coconut shrimp served over springy lemon rice and finished with a rich honey butter sauce.
Ingredients
Scale
- 3/4 cup panko breadcrumbs
- 3/4 cup coconut flakes
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 pound raw jumbo shrimp
- 1 cup jasmine rice
- 10-ounce bag sweet peas
- Lemon juice and zest
- Fresh herbs or greens
- 1 clove garlic
- 2 tablespoons butter
- 4 tablespoons butter
- 2–3 tablespoons honey
- 1–2 teaspoons Dijon mustard
Instructions
- Cook rice according to package directions
- Toast panko and coconut until golden
- Mix flour, paprika, and salt
- Dip shrimp in flour, egg, then coconut mixture
- Bake shrimp at 425 degrees for 10 minutes
- Stir peas, lemon, garlic, herbs, and butter into rice
- Whisk melted butter, honey, and Dijon
- Serve shrimp over rice with sauce
Notes
- Tails may be removed for easier eating
- Double the recipe for larger servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 14g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: Fifty five
- Fiber: 5g
- Protein: 32g
- Cholesterol: 210mg