Description
A delightful baked coconut shrimp recipe served over springy rice with a sweet honey butter sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko bread crumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 2 cups cooked rice
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix together flour, salt, and pepper in one bowl, place the beaten eggs in another bowl, and combine shredded coconut and panko breadcrumbs in a third bowl.
- Dip each shrimp into the flour mixture, then into the egg, and finally coat with the coconut-panko mixture.
- Place the shrimp on the prepared baking sheet and drizzle with olive oil. Bake for 15-20 minutes or until golden brown.
- Melt the butter in a small saucepan over low heat for the honey butter sauce. Stir in honey and lemon juice until fully combined.
- Serve the baked shrimp over a bed of springy rice, drizzled with honey butter sauce.
Notes
For an extra crunch, lightly toast the coconut mixture before coating the shrimp. Customize seasonings to taste.
