Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Name: Udang Kelapa Panggang dengan Nasi Kenyal dan Saus Mentega Madu
Total time: 45 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 3/4 cup Chef’s Cupboard Panko Breadcrumbs; 3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened, but I prefer sweetened); 2 eggs, beaten; 1/2 cup flour; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp, thawed, tails removed (see notes); 1 cup Specially Selected Jasmine Rice, uncooked; 10 -ounce bag of Simply Nature Sweet Peas; lemon juice and zest; herbs or greens; 1 clove grated garlic; 2 tablespoons butter; 4 tablespoons melted butter; 2 -3 tablespoons honey; 1 -2 teaspoons Dijon mustard

Perfectly springy baked coconut shrimp piled high on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a beautiful honey butter sauce. This is exactly the spring vacay you need!

⏱️ 45 min 🔪 Prep: 25 min 🔥 Cook: 20 min 📊 Medium 👁️ 34 views

👨‍🍳 Start Cooking

Udang Kelapa Panggang dengan Nasi Kenyal dan Saus Mentega Madu

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

3 servings

3/4 cup Chef’s Cupboard Panko Breadcrumbs
3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened, but I prefer sweetened)
2 eggs, beaten
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp, thawed, tails removed (see notes)
1 cup Specially Selected Jasmine Rice, uncooked
10 -ounce bag of Simply Nature Sweet Peas
lemon juice and zest
herbs or greens
1 clove grated garlic
2 tablespoons butter
4 tablespoons melted butter
2 -3 tablespoons honey
1 -2 teaspoons Dijon mustard

Steps

Cook the rice according to package directions. (I do this in a pressure cooker)
Preheat the oven to 325 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 degrees.
Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix 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.
Bake shrimp at 425 for 10 minutes.
Add peas, lemon juice and zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.
Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)
Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.