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Coconut Crisp Shrimp served with Springy Rice on a plate.
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Coconut Crisp Shrimp with Springy Rice

A delightful dish combining sweet, crunchy coconut with juicy shrimp, paired with flavorful jasmine rice infused with fresh herbs and lemon.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American, Tropical
Keyword: Coconut Shrimp, Crispy Shrimp, Easy Dinner, Shrimp Recipe, Tropical Cuisine
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Shrimp

  • 1 lb jumbo shrimp, thawed, tails off Fresh shrimp lend a sweet, buttery richness.
  • 3/4 cup panko breadcrumbs Provides the perfect crunch.
  • 3/4 cup sweetened coconut flakes Enhances flavor with tropical sweetness.
  • 2 eggs, beaten Acts as a binding agent.
  • 1/2 cup all-purpose flour Aids in adhering the coating.
  • 1/2 tsp paprika Adds warm depth of flavor.
  • 1/2 tsp salt Enhances all flavors.

For the Rice

  • 1 cup uncooked jasmine rice Fluffy base for the dish.
  • 2 tbsp butter Adds richness to rice and sauce.
  • 1 garlic clove, grated Infuses rice with aromatic warmth.
  • 2 tbsp chopped fresh herbs (like cilantro or parsley) Brings freshness to the dish.
  • Zest + juice of 1 lemon Adds fresh acidity.

For the Sauce

  • 4 tbsp melted butter Forms the base of the sauce.
  • 2–3 tbsp honey Rounds out flavors.
  • 1–2 tsp Dijon mustard Adds tanginess.

Instructions

Cooking Rice

  • Cook the jasmine rice according to the package instructions and set aside.

Preparing the Shrimp

  • Preheat the oven to 325°F (163°C). Spread panko breadcrumbs and sweetened coconut on a baking sheet and toast for 10–15 minutes, stirring occasionally.
  • Raise the oven temperature to 425°F (218°C).
  • Set up three bowls: one for the flour mixture with paprika and salt, one for beaten eggs, and one for the toasted panko and coconut.
  • Coat each shrimp in the flour mixture, dip into the egg, and press into the coconut mixture. Place coated shrimp on a baking sheet.
  • Bake shrimp for 10 minutes until golden and crispy.

Final Touches

  • While shrimp is baking, mix butter, lemon zest, lemon juice, grated garlic, and chopped herbs into the cooked rice.
  • In a small bowl, whisk melted butter, honey, and Dijon mustard until smooth.
  • Serve crispy shrimp with seasoned jasmine rice and drizzle honey butter sauce over the top.

Notes

For extra flavor, add chili powder to the flour mixture. Substitute olive oil for healthier shrimp preparation, or try additional herbs in the rice.