Step 1

Cook the rice according to package directions. (I do this in a pressure cooker)

Step 2

Preheat the oven to 425 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown.

Step 3

Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it’s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.

Step 4

Bake shrimp at 425 for 10 minutes.

Step 5

Add peas, lemon zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.

Step 6

Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)

Step 7

Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.