Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe

by Irena

Completely springy baked coconut shrimp piled excessive on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a lovely honey butter sauce. That is precisely the spring vacay you want!

This lovely and completely springy shrimp and rice combo has us feeling that sunshine on our faces. The marginally candy crunch of the coconut shrimp (with a pleasant & easy bake technique, so plenty of the crisp with not one of the fry-smells), the intense, candy, inexperienced peas popping up right here there and all over the place within the gentle, lemony, herby rice. After which there’s the honey butter sauce for candy dips and drizzles that style like trip. Plus all the pieces you’ll want for this spring crush is from ALDI, so you already know you’re getting high quality, inexpensive elements. BIG thumbs up from us!

For these of you who additionally expertise a change of seasons, perhaps you’re additionally so prepared for spring that you simply get all teary-eyed simply fascinated about it. Right here in Minnesota, we’re in notorious “pretend spring” the place the climate is like, “Oh man, would you want a 50 diploma day right this moment? Okay, right here you go. You deserve it!” After which turns proper round and is like, “LOL, JUST KIDDING GET READY FOR SUBZERO TEMPS AND A SNOW EMERGENCY TOMORROW.” Proper to our faces, like we’re not even associates.

Our hearts collectively break and we ache for the nice and cozy and the intense and the inexperienced.

And this springy coconut shrimp piled excessive on a mountain of steamy pea-speckled, lemony rice with drizzles on drizzles of honey butter sauce? Yeah, that’s what we’re right here for and it received’t activate us. It retains being A+ again and again.

Baked coconut shrimp on a sheet pan

Components For This Scrumptious Springy Coconut Shrimp

After we need slightly spring in our step and likewise in our grocery luggage, we all the time spherical up our favorites from our favourite, ALDI! A particular go-to for inexpensive and top quality seafood choices (the Fremont Fish Market Jumbo EZ Peel Uncooked Shrimp is a top-notch alternative for this), lovely recent and frozen veggies, and plenty of different seasonal delights. However we additionally – like all the time – are hitting up the pantry gadgets too, just like the panko, coconut flakes, and rice. ALDI all the time has so many choices to brighten up our days.

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Listed here are the main hitters that you simply’ll want for this spring fling:

For the golden crunchy shrimp:

  • Fremont Fish Market Jumbo EZ Peel Uncooked Shrimp
  • Chef’s Cabinet Panko Breadcrumbs
  • Baker’s Nook Coconut Flakes (sweetened or unsweetened, however sweetened certain ups the yum issue! )

For the springy rice:

  • Specifically Chosen Jasmine Rice
  • peas (we used frozen Merely Nature Natural Candy Peas, however you could possibly use recent or every other inexperienced veg favourite)
  • lemon juice and zest
  • herbs or greens
  • garlic

For the scrumptious honey butter drizzles and dips:

Ingredients for coconut shrimp

How To Make Baked Coconut Shrimp

Along with the recent and prepared elements comin’ atcha ALDI-style, it’s additionally comparatively easy to convey all of it collectively. Like we mentioned, we love this baking technique for the shrimp as a way to decrease clear up however maximize excellent shrimp cooks and crunch components.

  1. Panko & Coconut. You’ll give the panko & coconut flakes slightly pre-toast within the oven first to ensure that golden brown goodness. Yum!
  2. Shrimp. Coat the shrimp in flour, then egg, then panko/coconut combination and unfold out on pan. Give them slightly drizzle of oil earlier than heading into the oven to bake.
  3. Rice. No matter rice cook dinner technique you like (we used our strain cooker!) after which toss within the butter, lemon zest and juice, and stir within the frozen peas.
  4. Sauce. Whisk all of your sauce elements collectively and check out to not drink it proper then and there.

Serve these crisp beachy shrimp on a pile of vibrant sunny rice, drizzled with that candy, zippy honey butter sauce and, yep yep yep, it already feels hotter right here.

Baked coconut shrimp on a sheet pan with lemon and honey

Our Love Retains Going and Going and Going For This One

The tender juiciness of the shrimp underneath the stable crunch of the coconut coating, plus a pile of steamy green-flecked garlicky lemon rice and a drizzle of honey butter sauce… all of it’s simply freshness and brightness and coloration exhausting at work. It’s a kind of meals you possibly can stay up for all day. And once more the following day. And perhaps we’ll simply make it each night time this week.

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So, mainly, we’ve laid out an enormous ol’ welcome mat for spring within the type of this coconut shrimp and rice and we actually, actually, actually hope it pays us a go to ASAP.

Baked coconut shrimp in a bowl with rice, peas, and a lemon wedge

Baked Coconut Shrimp: Steadily Requested Questions

Does coconut shrimp style like coconut?

Certain does! The gorgeous candy and nutty coconut flakes shine by on the shrimp and depart you with a barely candy tropical taste.

Ought to I make the shrimp with the tails on or off?

For this recipe, we usually take away the tails; nevertheless, you could possibly maintain the shrimp tails on if you need them to be extra of a finger snack. We prefer to eat them on the plate with a fork, which is why we pulled the tails off.

Can I fry the shrimp as an alternative of baking them?

You may! Add oil to a medium skillet and fry just a few shrimp at a time over medium-high warmth. Be certain to not overcrowd your pan. Cook dinner the shrimp for about 2 minutes per facet till they arrive out a lovely golden brown coloration.


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Completely springy baked coconut shrimp piled excessive on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a lovely honey butter sauce. That is precisely the spring vacay you want! 

Coconut Shrimp

  • 3/4 cup Chef’s Cabinet Panko Breadcrumbs
  • 3/4 cup Baker’s Nook Coconut Flakes (sweetened or unsweetened, however I favor sweetened)
  • 2 eggs, crushed
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pound Fremont Fish Market Jumbo EZ Peel Uncooked Shrimp, thawed, tails eliminated (see notes)

Springy Rice

  • 1 cup Specifically Chosen Jasmine Rice, raw
  • 10-ounce bag of Merely Nature Candy Peas
  • lemon juice and zest
  • herbs or greens
  • 1 clove grated garlic
  • 2 tablespoons butter
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Honey Butter Sauce

  • 4 tablespoons melted butter
  • 23 tablespoons honey
  • 12 teaspoons Dijon mustard

  1. Prep: Cook dinner the rice based on bundle instructions. (I do that in a strain cooker)
  2. Toast the Coconut: Preheat the oven to 325 levels. Place panko and coconut on a baking sheet; toast for 10-Quarter-hour, stirring often, till good and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 levels. 
  3. Coat the Coconut Shrimp: Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat particular person shrimp in flour / spice combine, then egg, then press into the panko till the combination sticks to the shrimp. (I normally do all the shrimp within the flour / spice combine first, after which do the egg / panko dip so it’s a bit cleaner). Place coated shrimp again on the baking sheet. Spritz or drizzle with oil.
  4. Bake the Coconut Shrimp: Bake shrimp at 425 for 10 minutes.
  5. End the Rice: Add peas, lemon juice and zest, herbs, garlic, and butter into the recent rice and gently fluff with a fork to mix. The peas simply must get heated by.
  6. Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add no matter else you want – purple pepper flakes, chili paste, lemon, and so forth.)
  7. Serve: Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.


I favor to make these with the tails eliminated as a result of I prefer to pile them on a plate and eat them with the rice, and actually, pulling the tails off with each chew is form of annoying. However if you need it to look slightly fancier or if you need this to be extra of a finger-food state of affairs, then you can even depart the tails on.

This quantity as written feeds my household of 4 (mother, dad, toddler, child) completely, with little to no leftovers. In case you are serving a bigger group, or folks with greater appetites than little kiddos, I might double the quantities! 

  • Prep Time: 25 minutes
  • Cook dinner Time: 20 minutes
  • Class: Dinner
  • Technique: Bake
  • Delicacies: American

Key phrases: coconut shrimp, baked shrimp, spring shrimp

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Thanks to ALDI for sponsoring this recipe!

Extra Springy Shrimp Favorites

One Extra Factor!

This recipe is a part of our assortment of candy honey recipes. Test it out!

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