Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce Recipe

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Completely springy baked coconut shrimp piled excessive on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a lovely honey butter sauce. That is precisely the spring vacay you want!


This lovely and completely springy shrimp and rice combo has us feeling that sunshine on our faces. The marginally candy crunch of the coconut shrimp (with a pleasant & easy bake technique, so a number of the crisp with not one of the fry-smells), the brilliant, candy, inexperienced peas popping up right here there and all over the place within the gentle, lemony, herby rice. After which there’s the honey butter sauce for candy dips and drizzles that style like trip. Plus every little thing you’ll want for this spring crush is from ALDI, so you realize you’re getting high quality, reasonably priced elements. BIG thumbs up from us!

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

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

Baked coconut shrimp on a sheet pan

Elements For This Scrumptious Springy Coconut Shrimp

After we need somewhat spring in our step and in addition in our grocery baggage, we at all times spherical up our favorites from our favourite, ALDI! A particular go-to for reasonably priced and top quality seafood choices (the Fremont Fish Market Jumbo EZ Peel Uncooked Shrimp is a top-notch selection for this), lovely contemporary and frozen veggies, and many different seasonal delights. However we additionally – like at all times – are hitting up the pantry objects too, just like the panko, coconut flakes, and rice. ALDI at all times has so many choices to brighten up our days.

Listed below are the foremost hitters that you simply’ll want for this spring fling:

For the golden crunchy shrimp:

  • Fremont Fish Market Jumbo EZ Peel Uncooked Shrimp
  • Chef’s Cabinet Panko Breadcrumbs
  • Baker’s Nook Coconut Flakes (sweetened or unsweetened, however sweetened positive ups the yum issue! )

For the springy rice:

  • Specifically Chosen Jasmine Rice
  • peas (we used frozen Merely Nature Natural Candy Peas, however you may use contemporary or every other inexperienced veg favourite)
  • lemon juice and zest
  • herbs or greens
  • garlic

For the scrumptious honey butter drizzles and dips:

Ingredients for coconut shrimp

How To Make Baked Coconut Shrimp

Along with the contemporary and prepared elements comin’ atcha ALDI-style, it’s additionally comparatively easy to convey all of it collectively. Like we stated, we love this baking technique for the shrimp in an effort to reduce clear up however maximize good shrimp cooks and crunch components.

  1. Panko & Coconut. You’ll give the panko & coconut flakes somewhat 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 pan. Give them somewhat drizzle of oil earlier than heading into the oven to bake.
  3. Rice. No matter rice cook method you like (we used our strain cooker!) after which toss within the butter, lemon zest and juice, and stir within the frozen peas.
  4. Sauce. Whisk all of your sauce elements collectively and take a look at to not drink it proper then and there.

Serve these crisp beachy shrimp on a pile of shiny 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 Retains Going and Going and Going For This One

The tender juiciness of the shrimp underneath the stable 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 coloration arduous at work. It’s a kind of meals you may look ahead to all day. And once more the following day. And possibly we’ll simply make it each night time this week.

So, mainly, we’ve laid out an enormous ol’ welcome mat for spring within the type of this coconut shrimp and rice and we actually, actually, actually hope it pays us a go to ASAP.

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

Baked Coconut Shrimp: Continuously Requested Questions

Does coconut shrimp style like coconut?

Certain does! The gorgeous candy and nutty coconut flakes shine via on the shrimp and depart you with a barely candy tropical taste.

Ought to I make the shrimp with the tails on or off?

For this recipe, we sometimes take away the tails; nonetheless, you may preserve the shrimp tails on if you need them to be extra of a finger snack. We prefer 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 possibly can! Add oil to a medium skillet and fry a couple of shrimp at a time over medium-high warmth. Make certain to not overcrowd your pan. Prepare dinner the shrimp for about 2 minutes per aspect till they arrive out a lovely golden brown coloration.

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Description

Completely springy baked coconut shrimp piled excessive on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a lovely honey butter sauce. That is precisely the spring vacay you want! 


Coconut Shrimp

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

Springy Rice

  • 1 cup Specifically Chosen Jasmine Rice, raw
  • 10-ounce bag of Merely Nature Candy Peas
  • lemon juice and zest
  • herbs or greens
  • 1 clove grated garlic
  • 2 tablespoons butter

Honey Butter Sauce

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

  1. Prep: Prepare dinner the rice in accordance with package deal instructions. (I do that in a strain cooker)
  2. Toast the Coconut: Preheat the oven to 425 levels. Place panko and coconut on a baking sheet; toast for 10-Quarter-hour, stirring sometimes, till good and golden brown.
  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 normally do all the shrimp within the flour / spice combine first, after which 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. End the Rice: Add peas, lemon zest, herbs, garlic, and butter into the new rice and gently fluff with a fork to mix. The peas simply have to get heated via.
  6. Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add no matter else you want – purple pepper flakes, chili paste, lemon, and so forth.)
  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 prefer to pile them on a plate and eat them with the rice, and truthfully, pulling the tails off with each chunk is sort of annoying. However if you need it to look somewhat fancier or if you need this to be extra of a finger-food scenario, then you can even depart the tails on.

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

  • Prep Time: 25 minutes
  • Prepare dinner Time: 20 minutes
  • Class: Dinner
  • Technique: Bake
  • Delicacies: American

Key phrases: coconut shrimp, baked shrimp, spring shrimp

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Thanks to ALDI for sponsoring this recipe!


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