Coconut Crisp Shrimp with Springy Rice
A delightful dish featuring crunchy coconut shrimp served over fragrant jasmine rice, topped with a luscious honey butter sauce.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Shrimp
- 1 lb jumbo shrimp, thawed, tails off plump and juicy
- 3/4 cup panko breadcrumbs light and airy, perfect for crispiness
- 3/4 cup sweetened coconut flakes toasted for a nutty aroma
- 2 large eggs beaten, for a rich binding
- 1/2 cup all-purpose flour for that initial crisp
- 1/2 tsp paprika adds a touch of warmth
- 1/2 tsp salt enhances all flavors
For the Rice
- 1 cup uncooked jasmine rice fragrant and fluffy once cooked
- 1 tbsp butter for richness
- 1 tsp lemon zest fresh and zesty brightness
- 1 tbsp lemon juice
- 1 clove garlic grated, for aromatic depth
- 2 tbsp chopped fresh herbs like cilantro or parsley for freshness
For the Honey Butter Sauce
- 4 tbsp melted butter to bring it all together
- 2-3 tbsp honey for natural sweetness
- 1-2 tsp Dijon mustard for a hint of tanginess
Instructions
Cooking the Rice
- Cook the jasmine rice according to the package instructions. Once done, fluff it with a fork and set it aside.
Preparing the Shrimp
- Preheat your oven to 325°F (163°C). Spread the panko breadcrumbs and sweetened coconut flakes on a sheet pan and toast them for about 10-15 minutes, or until they turn golden brown.
- Create a coating station with three bowls: Combine flour, paprika, and salt in Bowl 1; beaten eggs in Bowl 2; and toasted panko and coconut mixture in Bowl 3.
- Take each shrimp and dredge it in the flour mixture, dip in the beaten eggs, and then press it into the toasted coconut and panko mix. Place the coated shrimp on a baking sheet and spray lightly with oil.
- Bake the shrimp in the preheated oven for about 10 minutes at 425°F (218°C) until golden and crispy.
Finishing Touches
- While the shrimp is baking, stir the butter, lemon zest, lemon juice, grated garlic, and chopped herbs into the warm cooked rice.
- In a small bowl, whisk together the melted butter, honey, and Dijon mustard until smooth. Optionally, add spices like red pepper flakes for a kick!
Serving the Dish
- Serve the coconut shrimp over a bed of the springy rice, and drizzle generously with the honey butter sauce. Garnish with extra herbs if desired.
Notes
Make sure to pat the shrimp dry before coating to help the breading adhere better. If you prefer, you can shallow fry the shrimp for a different flavor profile.