Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
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Pinch of Yum · by Lindsay Ostrom★ 4.5

Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

NUTRITION · PER SERVING45M COOK
CAL 48%·PRO 99%
CARBS 121G50% OF CAL
7G FIBER0G ADDED0G INTRINSIC85G OTHER28G TOTAL SUGAR
FAT 32G29% OF CAL
17G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked coconut shrimp served over lemon and pea rice with a honey butter sauce. Springy, sweet, and savory, this dish is a complete dinner in one bowl.

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Nutrition & ingredients

Ingredients

serves 3
  • 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
PREP
25M
SODIUM
1486MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.