crispy coconut shrimp and rice bowls

4.20 from 5 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

FOR THE COCONUT SHRIMP

  • 1 cup panko breadcrumbs
  • 1 cup sweetened coconut flakes
  • 2 large eggs beaten
  • ½ cup flour
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • 1 lb. large or jumbo raw shrimp, peeled, deveined, tails removed
  • oil, for drizzling

FOR THE LEMONY RICE AND PEAS

  • 1 ½ cups jasmine or basmati rice, cooked
  • 1 cup frozen petite peas, thawed
  • ½ lemon, zest and juice
  • 3 tablespoons unsalted butter, melted

FOR THE HONEY BUTTER SAUCE

  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard

Instructions

  • Toast the Coconut: Preheat the oven to 325°F. Evenly spread on a sheet pan 1 cup panko and 1 cup coconut flakes. 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 flour, ½ teaspoon paprika, and ½ teaspoon salt; one for 2 large beaten eggs, and one for toasted coconut panko mixture.
  • Using tongs, coat 1 lb. shrimp, one at a time, 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.
  • Fold together 1 ½ cups cooked rice, 1 cup peas, zest and juice from 1 lemon, and 3 tablespoons melted butter; gently fluff with a fork to combine. Season to taste with salt and pepper.
  • Make the honey butter sauce by whisking together 4 tablespoons melted butter with the 2 tablespoons honey and 1 teaspoon Dijon.
  • Serve coconut shrimp over bowls of the lemony rice and peas with a generous drizzle of the honey butter sauce.

SERVING SUGGESTIONS

  • Serve with my favorite arugula side salad to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap shrimp for chicken tenders.
  • Vegetarian: Swap shrimp for 14 oz. extra-firm tofu, drained and cut into ½-inch pieces.
  • Gluten-Free: Use gluten-free breadcrumbs and gluten-free flour such as Cup 4 Cup.

MAKE AHEAD

  • Make lemony rice and peas and honey butter sauce, up to 3 days in advance and store separately in airtight containers in the refrigerator.
  • Toast coconut and panko; store in an airtight container for up to 3 days.

Nutrition

Calories: 864kcal | Carbohydrates: 100g | Protein: 31g | Fat: 38g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 1104mg | Potassium: 526mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1339IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 4mg