Prepare the Coconut Coating: Set up a breading station with three shallow bowls. In the first bowl, combine all-purpose flour, paprika, and a pinch of salt. In the second bowl, beat one egg until smooth. In the third bowl, mix panko breadcrumbs and sweetened coconut flakes.

Dredge Shrimp: Dredge each jumbo shrimp in the flour mixture, dip in the beaten egg, then press into the coconut-panko mixture. Place on a parchment-lined baking sheet.

Bake Shrimp: Preheat the oven to 425°F (220°C). Bake the shrimp for 15-20 minutes until golden brown and crispy.

Cook Rice: Rinse the rice, cook according to package instructions, then stir in frozen peas, minced garlic, lemon zest, and lemon juice once tender.

Make Sauce: Melt butter in a small saucepan, whisk in honey until combined, and simmer for a minute.

Serve: Plate the lemon herb rice, top with shrimp, and drizzle with honey butter sauce.