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

Baked Coconut Shrimp with Honey Butter Sauce and Rice

Baked coconut shrimp with honey butter sauce features a crispy coconut panko coating, tender shrimp, bright rice, and a sweet-savory finish. It is a comforting meal that is perfect for an easy weeknight dinner or a flavorful gathering dish.
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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 (454 g) raw jumbo shrimp, thawed, tails removed
Rice
  • 1 cup jasmine rice, uncooked
  • 10-ounce (283 g) 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. Preheat the oven to 325°F (163°C). Spread the panko breadcrumbs and coconut flakes on a baking sheet and toast for 10-15 minutes, stirring occasionally, until golden. Remove the toasted mixture and increase the oven temperature to 425°F (218°C).
  3. Prepare three bowls: place the flour, paprika, and salt in one; the beaten egg in another; and the toasted coconut mixture in the third. Coat each shrimp in the flour mixture, dip in the egg, then press into the toasted coconut mixture until covered. Return the coated shrimp to the baking sheet and lightly spritz or drizzle with oil.
Baking
  1. Bake the shrimp at 425°F (218°C) for 10 minutes.
Assembly
  1. Add peas, lemon juice and zest, herbs, garlic, and butter to the hot rice. Gently fluff with a fork until combined and the peas are warmed through.
  2. Whisk the melted butter with honey and Dijon mustard until combined.
  3. Serve the shrimp with the rice and drizzle with the honey butter sauce.

Notes

I prefer making these with the tails removed because they are easier to eat alongside the rice. If you want a more decorative presentation or a finger-food style option, the tails can be left on. This recipe amount feeds my family of 4 with little to no leftovers; for a larger group or bigger appetites, double the amounts.