spring shrimp

Perfectly springy baked coconut shrimp piled high on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a beautiful honey butter sauce. This is exactly the spring vacay you need! 

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Chef’s Cupboard Panko Breadcrumbs

Baker’s Corner Coconut Flakes (sweetened

eggs, beaten

flour

paprika

salt

Specially Selected Jasmine Rice, uncooked

Simply Nature Sweet Peas

lemon juice

herbs or greens

grated garlic

butter

honey

Dijon mustard

Prep

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

Toast the Coconut

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.

Coat the Coconut Shrimp

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&#8217;s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.

Bake the Coconut Shrimp

Finish the Rice

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.

Make the Sauce

Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like &#8211; red pepper flakes, chili paste, lemon, etc.)

Serve

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

We loved the shrimp, I loved the rice/peas—husband not so much. Just a couple recipe remarks—if I had toasted the coconut/panko mixture for “10 to 15 minutes” in a 425 degree oven I would have had to call the fire department!!😳😳 Five minutes was plenty at that temp!  The recipe fails to tell us what to do with the paprika and salt—I added it to the flour. How much zest and lemon juice? And lastly, dumping 10oz of frozen peas into my rice chilled the rice so much that I had to re-warm it.

I had the same problem with toasting the panko/coconut mix. Burned my first batch because it didn’t take nearly the 10-15 minutes the recipe stated.

This was DELISH. I toasted the coconut and panko for about five minutes and it was the perfect amount of time. My husband and I both agree that we’ll be adding this into our regular meal rotation—even our toddler loves it!! POY does it again!

This was SO good! Could not get over how crispy the shrimp came out. The sweetened coconut flakes are definitely the way to go. For the rice I used about a tablespoon of chopped parsley for the herbs and half of a lemon’s zest and juice. Can’t wait to make again!

This was absolutely amazing! My family of three just ate the entire batch, and if there was more, we’d keep going! This will definitely be made again!

This was delicious!  We served this as a “bowl” meal and added fresh mango, cilantro, and black beans to the mix.  SO good - it reminded us of meals from our Costa Rica trip!

Should have read the reviews. 425 for 15?! This must be a typo. Whole house is filled with smoke. Have to start over. Please rewrite.

This was so delicious!  I didn't follow it exactly when it came to browning the coconut/panko so didn't experience the same issues the other comment seemed to have.  The sauce I agree is deadly.

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