Description
This delightful baked coconut shrimp recipe pairs crispy, golden shrimp coated in shredded coconut and panko breadcrumbs with aromatic, springy rice infused with peas and fresh lemon. Finished with a luscious honey butter sauce, this tropical treat is easy to prepare and perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Shrimp 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)
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 and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Setup Coating Stations: Arrange three bowls for the shrimp coating process: Bowl 1 with flour, paprika, and salt mixed; Bowl 2 with a whisked egg until frothy; Bowl 3 with a mixture of panko breadcrumbs and shredded coconut.
- Coat the Shrimp: Dip each shrimp first into the flour mixture, then the egg, and finally coat thoroughly with the coconut-panko blend, ensuring an even covering for crispiness.
- Bake the Shrimp: Place the coated shrimp evenly on the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until they turn golden brown and crispy.
- Cook the Rice: Prepare the rice according to the package instructions. Once cooked, stir in frozen peas along with the lemon zest and juice to add freshness and subtle citrus notes.
- Make Honey Butter Sauce: In a small saucepan over low heat, melt the butter gently. Stir in honey and Dijon mustard until the sauce is smooth and well combined. Keep warm for serving.
- Serve: Plate the springy rice topped with the baked coconut shrimp, then drizzle the honey butter sauce over the top for a rich and flavorful finish.
Notes
- You can substitute maple syrup for honey to make the sauce vegan.
- For a gluten-free version, use gluten-free panko and flour blends.
- To make the egg coating vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Adjust salt and paprika to taste if desired.
- Leftover shrimp can be refrigerated and reheated, though they are best enjoyed fresh for maximum crispiness.
