Description
Coconut Crisp Shrimp with Springy Rice combines golden baked coconut shrimp with fluffy jasmine rice and a sweet honey butter Dijon sauce. A perfect mix of crunch, comfort, and brightness ideal for healthy shrimp dinner recipes and quick family dinner ideas.
Ingredients
For Coconut Shrimp:
¾ cup panko breadcrumbs
¾ cup coconut flakes (sweetened)
2 eggs, beaten
½ cup all-purpose flour
½ teaspoon paprika
½ teaspoon salt
1 pound jumbo shrimp, thawed, tails removed
For Springy Rice:
1 cup jasmine rice, uncooked
Juice and zest of one lemon
Fresh herbs or greens (parsley, cilantro)
1 clove garlic, grated
2 tablespoons butter
For Honey Butter Sauce:
4 tablespoons butter, melted
2–3 tablespoons honey
1–2 teaspoons Dijon mustard
Instructions
1. Cook jasmine rice until tender. Fluff with lemon juice, zest, herbs, garlic, and butter.
2. Toast panko and coconut until golden, stirring occasionally.
3. Set up three bowls: flour with paprika and salt, beaten eggs, toasted coconut-panko mix.
4. Dredge shrimp in flour, dip in egg, coat in coconut mix. Arrange on tray.
5. Bake at 425°F for 10 minutes until golden and crisp.
6. Whisk butter, honey, Dijon. Add chili flakes if desired.
7. Serve shrimp with springy rice. Drizzle with honey butter sauce.
Notes
Press coating firmly and chill before baking to prevent crumbs falling off.
Store uncooked coated shrimp in freezer. Bake from frozen, add 2 minutes.
Pair with mango slaw or avocado salad for easy dinner recipes for families.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
Keywords: coconut crisp shrimp, baked coconut shrimp recipe, healthy shrimp dinner recipes, quick family dinner ideas, easy coconut shrimp with dipping sauce