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Baked coconut shrimp with honey butter sauce served with jasmine rice and green peas

Baked Coconut Shrimp with Honey Butter Sauce and Rice

Baked coconut shrimp is a crispy, flavorful dinner featuring a golden coconut coating, tender shrimp, and a bright honey butter sauce finish. It is a comforting meal that works well for easy weeknight dinners or sharing with family.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner
Cuisine: American
Calories: 733
Ingredients Method Notes

Ingredients
  

Shrimp coating
  • 3/4 cup panko breadcrumbs
  • 3/4 cup coconut flakes (sweetened or unsweetened)
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pound jumbo raw shrimp, thawed, tails removed (see notes)
Rice
  • 1 cup jasmine rice, uncooked
  • 10-ounce bag sweet peas
  • lemon juice and zest
  • herbs or greens
  • 1 clove grated garlic
  • 2 tablespoons butter
Honey butter sauce
  • 4 tablespoons melted butter
  • 2-3 tablespoons honey
  • 1-2 teaspoons Dijon mustard

Method
 

Preparation
  1. Cook the rice according to package directions.
  2. Heat the oven to 325 degrees (163°C). Spread the panko breadcrumbs and coconut flakes on a baking sheet and toast for 10-15 minutes, stirring occasionally, until browned. Remove from the oven, then increase the oven temperature to 425 degrees (218°C).
  3. Prepare three bowls: one with flour, paprika, and salt; one with beaten egg; and one with the toasted coconut and panko mixture. Coat each shrimp in the flour mixture, dip in egg, then press into the toasted coating until covered. Return the coated shrimp to the baking sheet and spritz or drizzle with oil.
Baking
  1. Bake the coated shrimp at 425 degrees (218°C) for 10 minutes.
Assembly
  1. Fold peas, lemon juice and zest, herbs, garlic, and butter into the hot rice, gently fluffing with a fork until combined and the peas are warmed through.
  2. Whisk melted butter with honey and Dijon mustard to make the sauce.
  3. Serve the shrimp with the rice and drizzle generously with the honey butter sauce.

Notes

The shrimp are easier to eat with the tails removed because they can be served directly with the rice. For a more decorative presentation or a finger-food style serving, the tails can be left on. The recipe amount works well for a family of four with young children and little to no leftovers; for larger groups or bigger appetites, double the amounts.