Coconut Crisp Shrimp with Springy Rice
A delightful dish that combines crispy coconut panko-coated shrimp with fragrant jasmine rice infused with lemon and herbs, perfect for family dinners or gatherings.
Servings: 4 servings
Calories: 425kcal
Ingredients
For the Shrimp
- 1 lb jumbo shrimp, thawed, tails off plump and juicy
- 3/4 cup panko breadcrumbs light and airy, for extra crispness
- 3/4 cup sweetened coconut flakes for subtle sweetness and tropical flair
- 2 large eggs, beaten to bind the shrimp
- 1/2 cup all-purpose flour for coating
- 1/2 tsp paprika for smoky warmth
- 1/2 tsp salt to enhance flavor
For the Rice
- 1 cup uncooked jasmine rice fragrant and fluffy
- 1 large lemon, zest and juice for bright flavors
- 2 tbsp butter for richness
- 1 clove garlic, grated for aromatic flavor
- 2 tbsp chopped fresh herbs (cilantro or parsley) for freshness
For the Honey Butter Sauce
- 4 tbsp melted butter for richness
- 2-3 tbsp honey for sweetness
- 1-2 tsp Dijon mustard for tangy depth
Instructions
Cooking the Jasmine Rice
- Cook the jasmine rice according to the package instructions. Set aside to cool slightly.
Toasting the Coconut and Panko
- Preheat your oven to 325°F (163°C). Spread the panko breadcrumbs and sweetened coconut flakes on a sheet pan. Toast for 10 to 15 minutes, stirring occasionally, until golden brown. Increase oven temperature to 425°F (218°C).
Preparing Coating Stations
- Set up three bowls: In Bowl 1, combine flour, paprika, and salt. In Bowl 2, place the beaten eggs. Bowl 3 will hold the toasted coconut and panko mixture.
Coating the Shrimp
- Coat each shrimp first in the flour mixture, then dip it into the beaten eggs, allowing excess to drip off. Finally, press firmly into the coconut-panko mixture in Bowl 3. Place coated shrimp on a baking sheet, lightly spraying with oil if desired.
Baking the Shrimp
- Bake the shrimp in the preheated oven for about 10 minutes until cooked through and the coating is golden and crisp.
Flavoring the Rice
- Stir the butter, lemon zest, lemon juice, grated garlic, and chopped herbs into the cooked jasmine rice.
Preparing the Honey Butter Sauce
- In a small bowl, whisk together melted butter, honey, and Dijon mustard until smooth and creamy.
Serving the Dish
- Plate the crispy shrimp alongside the flavorful rice. Drizzle with the honey butter sauce and enjoy.
Notes
For added flavor, marinate the shrimp in lemon juice and spices for 30 minutes before coating. For an extra crispy texture, double-coat the shrimp. Substitute shrimp with chicken or tofu if desired.