Description
Baked Coconut Shrimp With Springy Rice and Honey Butter Sauce is a delightful dish that brings the flavors of the tropics straight to your table. This recipe features succulent shrimp coated in crispy coconut and panko, served over fluffy rice, all drizzled with a luscious honey butter sauce. Perfect for any occasion, this dish is sure to impress your guests and leave them asking for more!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup jasmine or basmati rice
- 4 tbsp honey
- 4 tbsp unsalted butter
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the shrimp under cold water and pat dry thoroughly.
- In one bowl, mix panko breadcrumbs and coconut flakes. In another bowl, whisk the eggs.
- Dip each shrimp in the egg mixture, then roll in the coconut-panko blend until fully coated.
- Place the coated shrimp on the baking sheet in a single layer and bake for 12-15 minutes until golden brown.
- While the shrimp bake, cook rice according to package instructions; fluff with a fork and season with salt.
- In a saucepan over low heat, melt butter and stir in honey until combined; simmer briefly.
- Serve warm shrimp over rice, drizzled with honey butter sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg