Description
Baked Coconut Shrimp with Springy Rice for a Tropical Treat
Ingredients
Scale
- 1 pound Shrimp (Raw, peeled, and deveined)
- 1 cup Shredded Coconut (Sweetened or unsweetened)
- 1 cup Panko Breadcrumbs (Gluten-free option available)
- 1/2 cup Flour (All-purpose or gluten-free blend)
- 1 teaspoon Paprika
- 1 teaspoon Salt (Adjust to taste)
- 1 large Egg (Can substitute with a flax egg)
- 1 cup Rice (Long-grain or jasmine)
- 1 cup Frozen Peas (Can substitute with other quick-cooking veggies)
- 1 Lemon (Zest and juice)
- 1/2 cup Butter (Margarine for dairy-free option)
- 1/4 cup Honey (Maple syrup can be used for vegan version)
- 1 tablespoon Dijon Mustard (Optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Set up a fun assembly line with three bowls for coating the shrimp.
- In Bowl 1, mix flour, paprika, and salt together.
- In Bowl 2, whisk the egg until frothy.
- In Bowl 3, combine panko breadcrumbs with shredded coconut.
- Dip each shrimp in the flour mix, then in the egg, and finally coat with coconut-panko mixture.
- Arrange the coated shrimp on the lined baking sheet. Bake for 15-20 minutes until golden brown.
- Cook your rice according to package instructions. Stir in frozen peas, lemon zest, and juice before serving.
- In a saucepan over low heat, melt the butter. Stir in honey and Dijon mustard until smooth.
- Serve baked shrimp atop springy rice, drizzled with honey butter sauce.
Notes
- Adjust salt to taste.
- Use a flax egg for a vegan option.
- Substitute frozen peas with other quick-cooking veggies if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Baked Coconut Shrimp, Tropical Shrimp Recipe, Coconut Shrimp with Rice