• Toast the Coconut: Preheat the oven to 325° F. Evenly spread 1 cup of panko and  1 cup of coconut flakes on a sheet tray; toast for 10-15 minutes, stirring occasionally, until golden brown. Remove from the oven and increase the oven temperature to 425° F.
• Dredge the Coconut Shrimp: Set out three shallow bowls: one for the ½ cup of flour, ½ teaspoon paprika, and ½ teaspoon salt; one for 2 large beaten eggs, and one for the toasted coconut panko mixture.
• Using tongs, coat each individual shrimp in the flour mixture, followed by the egg, then press into the coconut/panko mixture until it sticks to the shrimp.
• Transfer coated shrimp to the sheet tray. Drizzle or spritz with oil and bake shrimp at 425°F for 10 minutes.
• In the meantime, finish the rice by folding in the 1 cup of frozen peas, zest and juice of 1 lemon, and 3 tablespoons unsalted butter melted into the hot rice and gently fluff with a fork to combine. Season to taste with salt and pepper.
• Make the honey butter sauce by whisking the 4 tablespoons melted butter with the 2 tablespoons honey and 1 teaspoon Dijon mustard.

SERVING SUGGESTIONS

• Serve crispy shrimp over bowls of the lemony rice and peas with a generous drizzle of the honey butter sauce.

SWAP SUGGESTIONS

• Protein: Swap shrimp for chicken tenders.
• Vegetarian: Swap shrimp for 14 oz. extra firm tofu that’s been well drained and cut into ½-inch pieces.

WEEKEND PREP / MAKE AHEAD

• Make Lemony Rice and Peas in advance and store in an airtight container.