Baked Coconut Shrimp with Bouncy Rice and Honey Butter Sauce

• Panko breadcrumbs↗0.75 cup
• Coconut flakes (sweetened or unsweetened, I prefer sweetened)↗0.75 cup
• Eggs, beaten↗2
• Flour↗0.5 cup
• Paprika↗0.5 teaspoon
• Salt↗0.5 teaspoon
• Large raw shrimp (Fremont Fish Market, easy to peel), thawed, tail‑less (see notes)1 pound
• Special jasmine rice, dry↗1 cup
• Package of sweet peas10
• Lemon juice and zest
• Herbs or greens↗
• Garlic, grated↗1
• Butter↗2 tablespoon
• Melted butter↗4 tablespoon
• Honey↗2
• Діжонська гірчиця↗1

Step-by-step instructions

1. 1

   Preparation: Cook the rice according to the package instructions. (I do it in a pressure cooker).

2. 2

   Toast the coconut: Preheat the oven to 325 °F. Spread the panko and coconut on a baking sheet; toast for 10‑15 minutes, stirring occasionally, until golden‑brown. After the panko and coconut are toasted and removed from the oven, raise the temperature to 425 °F.

3. 3

   Coat the shrimp in coconut: Prepare three bowls – one with flour, paprika and salt; one with egg; and one with the toasted coconut. Dredge each shrimp first in the flour/spice mix, then in the egg, then in the panko, until the mixture adheres. (I usually coat all shrimp in the flour/spice first, then in egg and panko for cleanliness). Return the coated shrimp to the baking sheet. Spray or drizzle with oil.

4. 4

   Bake the shrimp: Roast at 425 °F for 10 minutes.

5. 5

   Finish the rice: Add peas, lemon juice and zest, herbs, garlic and butter to the hot rice and gently fluff with a fork to combine. The peas only need to be warmed.

6. 6

   Prepare the sauce: Combine the melted butter with honey and Dijon mustard. (Add to taste – red pepper, chili paste, lemon, etc.)

7. 7

   Serving: Place the shrimp on a portion of rice and generously drizzle with the sauce. Hooray! So tasty.