Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

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!

This beautiful and perfectly springy shrimp and rice combo has us feeling that sunshine on our faces. The slightly sweet crunch of the coconut shrimp (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 honey butter sauce for sweet dips and drizzles that taste like vacation. And this springy coconut shrimp piled high on a mountain of steamy pea-speckled, lemony rice with drizzles on drizzles of honey butter sauce? Yeah, that’s what we’re here for and it won’t turn on us. It keeps being A+ over and over again.

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)

Springy Rice

• 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

Honey Butter Sauce

• 4 tablespoons melted butter
• 2–3 tablespoons honey
• 1–2 teaspoons Dijon mustard