Description
Delight in this tropical-inspired Baked Coconut Shrimp paired with springy lemony rice and a luscious honey butter sauce. This easy-to-make recipe features crispy coconut-panko coated shrimp baked to golden perfection, complemented by fragrant rice with peas and zesty lemon for a refreshing touch.
Ingredients
Scale
Shrimp and Coating
- 1 pound Shrimp (Raw, peeled, and deveined)
- 1 cup Shredded Coconut (Sweetened or unsweetened)
- 1 cup Panko Breadcrumbs (Gluten-free option available)
- 1/2 cup Flour (All-purpose or gluten-free blend)
- 1 teaspoon Paprika
- 1 teaspoon Salt (Adjust to taste)
- 1 large Egg (Can substitute with a flax egg)
Springy Rice
- 1 cup Rice (Long-grain or jasmine)
- 1 cup Frozen Peas (Can substitute with other quick-cooking veggies)
- 1 lemon (Zest and juice)
Honey Butter Sauce
- 1/2 cup Butter (Margarine for dairy-free option)
- 1/4 cup Honey (Maple syrup can be used for vegan version)
- 1 tablespoon Dijon Mustard (Optional)
Instructions
- Preparation: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to ensure the shrimp don’t stick and bake evenly.
- Set up Coating Stations: Arrange three separate bowls: Bowl 1 with flour, paprika, and salt mixed; Bowl 2 with a whisked egg; Bowl 3 with combined panko breadcrumbs and shredded coconut.
- Coat the Shrimp: Dip each shrimp first into the flour mixture, making sure it’s evenly coated, then into the egg wash to help the coating stick, and finally dredge in the coconut-panko mixture until fully covered.
- Bake the Shrimp: Place the coated shrimp on your prepared baking sheet in a single layer. Bake in the preheated oven for 15-20 minutes until the shrimp are golden brown and cooked through.
- Cook the Rice: While shrimp bake, cook the rice according to package instructions. When done, stir in the frozen peas, lemon zest, and lemon juice to add freshness and a subtle tang.
- Prepare Honey Butter Sauce: In a small saucepan over low heat, melt the butter gently. Stir in the honey and Dijon mustard, whisking until fully combined and smooth.
- Serve: Plate the springy lemon-pea rice and top with the baked coconut shrimp. Drizzle the honey butter sauce generously over the shrimp and rice for a sweet and savory finish.
Notes
- For a gluten-free recipe, use gluten-free panko breadcrumbs and flour blend.
- Substitute the egg with a flax egg for a vegan or egg allergy-friendly version.
- Use margarine and maple syrup in place of butter and honey for a vegan alternative.
- Adjust the baking time depending on your oven, ensuring shrimp are cooked through but not overdone.
- This dish pairs well with a crisp green salad for a balanced meal.
