Description
Crispy, golden baked coconut shrimp served with sweet honey butter sauce and fresh springy rice.
Ingredients
3/4 cup Chef’s Cupboard Panko Breadcrumbs
3/4 cup Baker’s Corner Coconut Flakes
2 eggs, beaten
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1 pound Fremont Fish Market Jumbo Shrimp
1 cup Jasmine Rice
10-ounce bag Sweet Peas
1 clove garlic
2 tablespoons butter
4 tablespoons melted butter
2–3 tablespoons honey
1–2 teaspoons Dijon mustard
Instructions
1. Cook rice according to package directions.
2. Toast panko and coconut at 325°F until golden.
3. Increase oven temp to 425°F.
4. Prepare flour, egg, and coconut coating stations.
5. Coat shrimp in flour, egg, and coconut mixture.
6. Place shrimp on baking sheet, drizzle oil.
7. Bake for 10 minutes.
8. Mix peas, butter, lemon, and herbs into rice.
9. Whisk melted butter, honey, and mustard for sauce.
10. Serve shrimp over rice with honey butter sauce.
Notes
Use sweetened coconut for extra flavor.
Add chili paste or lemon juice to sauce for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Seafood Dinner
- Method: Baked
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 220mg
Keywords: Baked Coconut Shrimp, honey butter sauce, seafood dinner