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Baked Coconut Shrimp with Springy Rice

Baked Coconut Shrimp with Springy Rice for a Tropical Delight

Enjoy a flavorful Baked Coconut Shrimp with Springy Rice that's family-friendly and takes under 30 minutes to prepare.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shrimp Ingredients
  • 1 pound raw jumbo shrimp peeled and deveined
  • 1 cup unsweetened coconut flakes can substitute sweetened coconut
  • 1 cup panko breadcrumbs or gluten-free breadcrumbs
  • 1/2 cup all-purpose flour can substitute gluten-free flour
  • 1 large egg or a flax egg for vegan option
  • 1 teaspoon paprika or cayenne for extra kick
  • 1 teaspoon salt fine or coarse sea salt
  • 1 teaspoon garlic powder or fresh minced garlic
Rice Ingredients
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 1 cup frozen peas can substitute fresh peas or green beans
Honey Butter Sauce Ingredients
  • 1/2 cup butter or vegan butter
  • 1/4 cup honey or agave syrup for vegan option
  • 1 tablespoon Dijon mustard can substitute yellow mustard

Equipment

  • Baking Sheet
  • mixing bowls
  • whisk
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. Rinse the raw jumbo shrimp under cold water and pat dry with a paper towel.
  3. Set up three coating stations with flour mixture, beaten egg, and panko-coconut mix.
  4. Coat each shrimp in flour, dip in egg, and then coat in panko-coconut mix, placing them on the baking sheet.
  5. Bake for 12-15 minutes until the shrimp are golden brown and crispy.
  6. Cook the rice according to package instructions, adding peas, lemon juice, and zest in the last 5 minutes.
  7. Melt the butter in a saucepan, then whisk in honey and Dijon mustard until combined.
  8. Serve the rice topped with shrimp and drizzle with honey butter sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Let the coated shrimp sit for a few minutes before baking for best results. Serve fresh lemon juice on top for extra flavor.

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