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Crispy Coconut Shrimp served with springy rice on a plate
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Coconut Crisp Shrimp with Springy Rice

A delightful dish featuring crispy coconut-coated shrimp served alongside fragrant jasmine rice infused with lemon and fresh herbs.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Seafood, Tropical
Keyword: Coconut Shrimp, Crispy Dish, Easy Dinner, Rice, Shrimp Recipe
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Coconut Shrimp

  • 1 lb jumbo shrimp, thawed, tails off These plump, juicy shrimp are the star of the dish.
  • 3/4 cup panko breadcrumbs Provides the irresistible crunch.
  • 3/4 cup sweetened coconut flakes Adds tropical flavor and chewy texture.
  • 2 eggs, beaten Acts as a binding agent.
  • 1/2 cup all-purpose flour Essential for initial coating.
  • 1/2 tsp paprika Adds smoky flavor and color.
  • 1/2 tsp salt Enhances flavors.

For the Rice

  • 1 cup uncooked jasmine rice Provides a fragrant aroma.
  • Zest + juice of 1 lemon Adds brightness and acidity.
  • 2 tbsp butter Enhances overall taste.
  • 1 clove garlic, grated Adds depth of flavor.
  • 2 tbsp chopped fresh herbs (like cilantro or parsley) Brings freshness.

For the Honey Butter Sauce

  • 4 tbsp melted butter Base for the sauce.
  • 2-3 tbsp honey Adds sweetness.
  • 1-2 tsp Dijon mustard Gives a tangy kick.

Instructions

Cooking the Rice

  • Prepare the jasmine rice according to the package instructions. Set aside.

Toasting

  • Preheat your oven to 325°F (163°C). Spread panko breadcrumbs and coconut flakes on a sheet pan and toast for 10-15 minutes until golden brown, stirring occasionally.

Coating the Shrimp

  • Set up three bowls: in Bowl 1 combine flour, paprika, and salt; in Bowl 2, have beaten eggs; in Bowl 3, the toasted panko and coconut mixture. Dredge shrimp in flour, dip in egg, then press into the panko-coconut mixture. Place on a baking sheet.

Baking

  • Bake the shrimp at 425°F (218°C) for 10 minutes until the coating is golden and shrimp are cooked through.

Flavoring the Rice

  • While shrimp bakes, stir cooked rice with butter, lemon zest and juice, garlic, and herbs.

Making the Sauce

  • In a small bowl, whisk melted butter, honey, and Dijon mustard until smooth.

Serving

  • Plate shrimp beside the jasmine rice and drizzle with honey butter sauce.

Notes

Marinate shrimp in citrus for an hour before coating for extra flavor. Use gluten-free substitutions if needed.