Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe

This easy and delicious dish is my go-to weeknight dinner. The honey butter sauce complements the coconut shrimp perfectly, while the rice soaks up all of that yummy juice. This recipe has a perfect balance of sweet and savory flavors, making it an excellent choice for any occasion!

The “baked coconut shrimp with orange marmalade sauce” is a recipe that is full of flavor and can be made in 30 minutes. This dish will make you feel like you are on vacation even though you are at home.

Baked Shrimp with Coconut Cream heaped high over a mound of steaming pea-speckled and lemony rice with drizzles upon drizzles of a lovely Sauce with honey and butter. This is the perfect spring vacation for you!

Baked-Coconut-Shrimp-with-Springy-Rice-and-Honey-Butter-Sauce


This beautiful and perfectly springy shrimp and rice combo has us feeling that sunshine on our faces. The slightly sweet crunch of the Shrimp with Coconut Cream (with a nice & simple bake method, so a lot of the crisp with none of the fry-smells), the bright, sweet, green peas popping up here there and everywhere in the light, lemony, herby rice. And then there’s the Sauce with honey and butter for sweet dips and drizzles that taste like vacation. Plus everything you’ll need for this spring crush is from ALDI, so you know you’re getting quality, affordable ingredients. BIG thumbs up from us!

If you live somewhere where the seasons vary, you can be so excited about spring that it makes you cry just thinking about it. We’re in the famed “fake spring” here in Minnesota, when the weather is like, “Oh dude, would you want a 50 degree day today?” So, there you have it. You’ve earned it!” “LOL, JUST KIDDING, GET READY FOR SUBZERO TEMPERATURES AND A SNOW EMERGENCY TOMORROW,” he says before turning back. To our faces, like if we weren’t even pals.

Our hearts grieve as a group, and we yearn for the warm, bright, and green.

And this tower of steaming pea-speckled, lemony rice with drizzles upon drizzles of Sauce with honey and butter? That’s why we’re here, and it won’t turn against us. Over and over, it receives an A+.

Baked Shrimp with Coconut Cream on a sheet pan

Ingredients for this delectable Shrimp with Coconut Cream with a springy texture

We often gather up our favorites from our favorite, ALDI, when we want a little spring in our step and also in our shopping bags! A great place to go for low-cost, high-quality seafood (the Raw Jumbo EZ Peel Shrimp from Fremont Fish Market is a great option), stunning fresh and frozen vegetables, and a variety of other seasonal pleasures. However, we’re also raiding the cupboard for panko, coconut flakes, and rice, like we usually do. ALDI provides us with a plethora of alternatives to enliven our days.

For this spring frolic, you’ll need the following heavy hitters:

For the golden crispy shrimp, follow these instructions:

  • Raw Jumbo EZ Peel Shrimp from Fremont Fish Market
  • Panko Breadcrumbs from the Chef’s Cupboard
  • Sweetened or unsweetened Baker’s Corner Coconut Flakes (sweetened ups the delicious factor!)

For the bouncy rice, follow these instructions:

  • Jasmine Rice that has been hand-picked
  • a peasant (we used frozen Simply Nature Organic Sweet Peas, but you could use fresh or any other green veg favorite)
  • zest and juice of lemon
  • greens or herbs
  • garlic

To make the delectable honey butter drizzles and dips, combine the following ingredients in a mixing bowl.

Ingredients for Shrimp with Coconut Cream

How to Cook Shrimp with Coconut Cream in the Oven

It’s also quite straightforward to put it all together, thanks to the fresh and ready-to-eat components from ALDI. As previously said, we like to bake the shrimp in this manner in order to reduce clean-up while maximizing excellent shrimp cooking and crunch aspects.

  1. Panko & Coconut. You’ll give the panko & coconut flakes a little pre-toast in the oven first to guarantee that golden brown goodness. Yum!
  2. Shrimp. Using flour, egg, and panko/coconut mixture, coat the shrimp and lay them out on the pan. Before putting them in the oven to bake, sprinkle them with a little oil.
  3. Rice. Cook the rice according to your preference (we used our pressure cooker! ), then add the butter, lemon zest and juice, and frozen peas.
  4. Sauce. Combine all of the sauce ingredients in a mixing bowl and try not to drink it all at once.

Serve those crisp beachy shrimp over a mound of brilliant sunny rice, drizzled with that sweet, zippy Sauce with honey and butter, and, oh, sure, it’s already getting warmer.

Baked Shrimp with Coconut Cream on a sheet pan with lemon and honey

For this one, our love continues to grow and grow.

The soft juiciness of the shrimp under the firm crunch of the coconut coating, with a mound of steaming green-flecked garlicky lemon rice and a drizzle of Sauce with honey and butter… it’s all simply freshness, brightness, and color at work. It’s one of those dinners that you can anticipate all day. The following day, as well. And it’s possible that we’ll make it every night this week.

So, in essence, we’ve set out a big ol’ welcome mat for spring in the shape of this Shrimp with Coconut Cream and rice, and we’re hoping it pays us a visit as soon as possible.

Baked Shrimp with Coconut Cream in a bowl with rice, peas, and a lemon wedge

Frequently Asked Questions about Baked Shrimp with Coconut Cream

Does Shrimp with Coconut Cream have a coconut flavor?

Yes, it does! On the shrimp, the gorgeous sweet and nutty coconut flakes show through, leaving a somewhat sweet tropical taste.

Should I cook the shrimp with or without the tails?

We usually remove the tails for this dish, but you may leave them on if you want them to be more of a finger snack. We like to eat them with a fork on the dish, so we removed the tails.

Is it possible to fried the shrimp rather than bake them?

Yes, you can! In a medium pan, heat the oil and cook a few shrimp at a time over medium-high heat. Make sure your pan isn’t too full. Cook the shrimp for 2 minutes each side, or until they are a lovely golden brown color.

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Description

Baked Shrimp with Coconut Cream heaped high over a mound of steaming pea-speckled and lemony rice with drizzles upon drizzles of a lovely Sauce with honey and butter. This is the perfect spring vacation for you! 


Shrimp with Coconut Cream

  • 3/4 cup Panko Breadcrumbs from the Chef’s Cupboard
  • Baker’s Corner Coconut Flakes, 3/4 cup (sweetened or unsweetened, but I prefer sweetened)
  • 2 beaten eggs
  • flour (1/2 cup)
  • paprika, 1/2 teaspoon
  • a half teaspoon of salt
  • 1 pound Raw Jumbo EZ Peel Shrimp from Fremont Fish Market, thawed, tails removed (see notes)

Rice with a Springy Texture

  • 1 cup Jasmine Rice that has been hand-picked, uncooked
  • Simply Nature Sweet Peas, 10-ounce bag
  • zest and juice of lemon
  • greens or herbs
  • 1 garlic clove, grated
  • 2 tablespoons unsalted butter

Sauce with honey and butter

  • 4 tblsp. butter, melted
  • honey (approximately 2–3 teaspoons)
  • a teaspoon or two Mustard dijon

  1. Preparation: Follow the package instructions for cooking the rice. (I use a pressure cooker for this.)
  2. Preheat the oven to 425 degrees Fahrenheit and toast the coconut. On a baking sheet, toast the panko and coconut for 10-15 minutes, stirring regularly, until golden brown.
  3. Coat the Shrimp with Coconut Cream: Make three bowls: one for the flour, one for the egg, and one for the toasted coconut. Coat individual shrimp in flour, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in flour first, and then do the egg / panko dip so it’s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.
  4. Bake the Shrimp with Coconut Cream: Bake shrimp at 425 for 10 minutes.
  5. Finish the Rice: Toss the peas, lemon zest, herbs, garlic, and butter with a fork into the heated rice to mix. It’s only a matter of getting the peas hot enough.
  6. To make the sauce, combine the melted butter, honey, and Dijon mustard in a mixing bowl. (You may also add red pepper flakes, chili paste, lemon, and other seasonings.)
  7. Serve the shrimp over a bed of rice, drizzling liberally with the sauce. HELLO! So delicious.

Notes

I like to eat them without the tails because I like to pile them on a plate and eat them with the rice, and taking the tails off with each mouthful is a pain. You may leave the tails on if you want it to appear a bit nicer or if you want it to be more of a finger-food scenario.

This quantity wonderfully satisfies my family of four (mom, dad, toddler, and newborn) with little to no leftovers as indicated. I would increase the quantities if feeding a larger party or folks with greater appetites than little children. 

  • Time to Prepare: 25 minutes
  • Time to prepare: 20 minutes
  • Dinner is a category of food.
  • Baked method
  • American cuisine

 

The “Hawaiian Coconut Shrimp” is a recipe that features coconut shrimp, which are then coated in breadcrumbs and baked. The honey butter sauce is made by whisking together honey, soy sauce, lime juice, and butter. Reference: hawaiian coconut shrimp.

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