Coconut Crisp Shrimp with Springy Rice
A vibrant dish featuring succulent shrimp encased in a golden, crispy coating made of toasted coconut and panko breadcrumbs, paired with fluffy jasmine rice and zesty lemon.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Shrimp
- 1 lb jumbo shrimp, thawed, tails off Juicy shrimp serve as the star of the dish.
- 3/4 cup panko breadcrumbs Gives a light and crunchy texture.
- 3/4 cup sweetened coconut flakes Toasted for sweetness and aroma.
- 2 large eggs, beaten Helps bind the coating.
- 1/2 cup all-purpose flour Forms the first layer of the breading.
- 1/2 tsp paprika Adds color and warmth.
- 1/2 tsp salt Enhances flavor.
- 4 tbsp melted butter Drizzled over the shrimp for richness.
- 2-3 tbsp honey Complements the savory shrimp.
- 1-2 tsp Dijon mustard Adds depth and tang.
For the Rice
- 1 cup uncooked jasmine rice Fragrant and fluffy base.
- 1 lemon zest + juice Offers brightness and acidity.
- 2 tbsp butter Adds creaminess.
- 1 clove garlic, grated Infuses the rice with warmth.
- 2 tbsp chopped fresh herbs (like cilantro or parsley) Brings freshness to the dish.
Instructions
Preparation
- Cook the jasmine rice according to the package instructions. Once cooked, fluff it with a fork and set it aside.
- Preheat your oven to 325°F (163°C). Spread the panko breadcrumbs and sweetened coconut flakes on a baking sheet. Toast them in the oven for 10–15 minutes until golden brown.
- Increase the oven temperature to 425°F (218°C). Prepare three bowls: in the first, combine all-purpose flour, paprika, and salt; in the second, beat the eggs; in the third, place the toasted panko and coconut mixture.
- Coat each shrimp with the flour mixture, dip in the beaten egg, and then press into the coconut-panko blend. Place the coated shrimp on a baking sheet.
Cooking
- Bake the shrimp in the preheated oven for about 10 minutes, or until they are golden brown and crispy.
- While the shrimp bake, fold the butter, lemon zest, lemon juice, grated garlic, and chopped fresh herbs into the cooked jasmine rice.
Serving
- In a small bowl, whisk together the melted butter, honey, and Dijon mustard until smooth. Drizzle this honey butter sauce over the cooked shrimp before serving.
- Serve the shrimp alongside the flavorful lemon-herb jasmine rice.
Notes
Ensure shrimp are patted dry before breading to help the coating stick. For a spicier twist, add cayenne pepper to the flour mixture. You can substitute the jasmine rice with basmati or brown rice for a different flavor.