Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Perfectly springy baked coconut shrimp piled excessive on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of an exquisite honey butter sauce. This is strictly the spring vacay you want!


This stunning and completely springy shrimp and rice combo have us feeling that sunshine on our faces. The barely candy crunch of the coconut shrimp (with a pleasant & easy bake technique, so a variety of the crisp with not one of the fry-smells), the intense, candy, inexperienced peas popping up right here there and all over the place within the gentle, lemony, herby rice. And then there’s the honey butter sauce for candy dips and drizzles that style like trip. Plus the whole lot you’ll want for this spring crush is from ALDI, so you recognize you’re getting high quality, inexpensive components. BIG thumbs up from us!

For these of you who additionally expertise a change of seasons, possibly you’re additionally so prepared for spring that you simply get all teary-eyed simply fascinated with it. Here in Minnesota, we’re within the notorious “faux spring” the place the climate is like, “Oh man, would you want a 50-degree day in the present day? Okay, right here you go. You deserve it!” And then turns proper round and is like, “LOL, JUST KIDDING GET READY FOR SUBZERO TEMPS AND A SNOW EMERGENCY TOMORROW.” Right to our faces, like we’re not even pals.

Our hearts collectively break and we ache for the nice and cozy and the intense and the inexperienced.

And this springy coconut shrimp piled excessive on a mountain of steamy pea-speckled, lemony rice with drizzles on drizzles of honey butter sauce? Yeah, that’s what we’re right here for and it received’t activate us. It retains being A+ over and over once more.

Baked coconut shrimp on a sheet pan

Ingredients For This Delicious Springy Coconut Shrimp

When we would like slightly spring in our step and additionally in our grocery luggage, we all the time spherical up our favourites from our favorite, ALDI! A particular go-to for inexpensive and high-quality seafood choices (the Fremont Fish Market Jumbo EZ Peel Raw Shrimp is a top-notch selection for this), superbly contemporary and frozen veggies, and a number of different seasonal delights. But we additionally – like all the time – are hitting up the pantry objects too, just like the panko, coconut flakes, and rice. ALDI all the time has so many choices to brighten up our days.

Here are the most important hitters that you simply’ll want for this spring fling:

For the golden crunchy shrimp:

  • Fremont Fish Market Jumbo EZ Peel Raw Shrimp
  • Chef’s Cupboard Panko Breadcrumbs
  • Baker’s Corner Coconut Flakes (sweetened or unsweetened, however sweetened certain ups the yum issue! )

For the springy rice:

  • Specially Selected Jasmine Rice
  • peas (we used frozen Simply Nature Organic Sweet Peas, however you possibly can use contemporary or another inexperienced veg favorite)
  • lemon juice and zest
  • herbs or greens
  • garlic

For the scrumptious honey butter drizzles and dips:

  • butter
  • honey
  • Dijon mustard
Ingredients for coconut shrimp

How To Make Baked Coconut Shrimp

In addition to the contemporary and prepared components comin’ atcha ALDI-style, it’s additionally comparatively easy to deliver all of it collectively. As we stated, we love this baking technique for the shrimp to reduce clear up however maximize excellent shrimp cooks and crunch elements.

  1. Panko & Coconut. You’ll give the panko & coconut flakes slightly pre-toast within the oven first to ensure that golden brown goodness. Yum!
  2. Shrimp. Coat the shrimp in flour, then egg, then panko/coconut combination and unfold out on the pan. Give them slightly drizzle of oil earlier than heading into the oven to bake.
  3. Rice. Whatever rice prepare dinner technique you favor (we used our strain cooker!) and then toss within the butter, lemon zest and juice, and stir within the frozen peas.
  4. Sauce. Whisk all of your sauce components collectively and attempt to not drink it proper then and there.

Serve these crisp beachy shrimp on a pile of brilliant sunny rice, drizzled with that candy, zippy honey butter sauce and, yep yep yep, it already feels hotter right here.

Baked coconut shrimp on a sheet pan with lemon and honey

Our Love Keeps Going and Going and Going For This One

The tender juiciness of the shrimp underneath the strong crunch of the coconut coating, plus a pile of steamy green-flecked garlicky lemon rice and a drizzle of honey butter sauce… all of it’s simply freshness and brightness and color laborious at work. It’s a kind of meals you’ll be able to look ahead to all day. And once more the following day. And possibly we’ll simply make it each evening this week.

So, we’ve laid out a giant ol’ welcome mat for spring within the type of this coconut shrimp and rice and we, actually, actually hope it visits us ASAP.

Baked coconut shrimp in a bowl with rice, peas, and a lemon wedge

Baked Coconut Shrimp: Frequently Asked Questions

Does coconut shrimp style like coconut?

Sure does! The stunning candy and nutty coconut flakes shine by way of on the shrimp and go away you with a barely candy tropical flavour.

Should I make the shrimp with the tails on or off?

For this recipe, we usually take away the tails; nonetheless, you possibly can maintain the shrimp tails on in order for you them to be extra of a finger snack. We wish to eat them on the plate with a fork, which is why we pulled the tails off.

Can I fry the shrimp as a substitute of baking them?

You can! Add oil to a medium skillet and fry a couple of shrimp at a time over medium-high warmth. Be certain to not overcrowd your pan. Cook the shrimp for about 2 minutes per facet till they arrive out an exquisite golden brown color.

Baked Coconut Shrimp With Springy Rice And Honey Butter Sauce

Description

Perfectly springy baked coconut shrimp piled excessive on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of an exquisite honey butter sauce. This is strictly the spring vacay you want!


INGREDIENTS

Coconut Shrimp

  • 3/4 cup Chef’s Cupboard Panko Breadcrumbs
  • 3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened, however I desire sweetened)
  • 2 eggs, overwhelmed
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp, thawed, tails eliminated (see notes)

Springy Rice

  • 1 cup Specially Selected Jasmine Rice, raw
  • 10-ounce bag of Simply Nature Sweet Peas
  • lemon juice and zest
  • herbs or greens
  • 1 clove grated garlic
  • 2 tablespoons butter

Honey Butter Sauce

  • 4 tablespoons melted butter
  • 23 tablespoons of honey
  • 12 teaspoons Dijon mustard

INSTRUCTIONS

  1. Prep: Cook the rice based on package deal instructions. (I do that in a strain cooker)
  2. Toast the Coconut: Preheat the oven to 325 levels. Place panko and coconut on a baking sheet; toast for 10-Quarter-hour, stirring often, till good and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 levels.
  3. Coat the Coconut Shrimp: Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat particular person shrimp in flour/spice combine, then egg, then press into the panko till the combination sticks to the shrimp. (I often do all the shrimp within the flour/spice combine first, and then do the egg/panko dip so it’s a bit cleaner). Place coated shrimp again on the baking sheet. Spritz or drizzle with oil.
  4. Bake the Coconut Shrimp: Bake shrimp at 425 for 10 minutes.
  5. Finish the Rice: Add peas, lemon juice and zest, herbs, garlic, and butter into the new rice and gently fluff with a fork to mix. The peas simply have to get heated by way of.
  6. Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add no matter else you want – crimson pepper flakes, chilli paste, lemon, and so on.)
  7. Serve: Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.

Notes

I desire to make these with the tails eliminated as a result of I wish to pile them on a plate and eat them with the rice, and actually, pulling the tails off with each chunk is sort of annoying. But in order for you it to look slightly fancier or in order for you this to be extra of a finger-food state of affairs, then you too can go away the tails on.

This quantity as written feeds my household of 4 (mother, dad, toddler, child) completely, with little to no leftovers. If you’re serving a bigger group of individuals with larger appetites than little kiddos, I might double the quantities!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

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