Baked Coconut Shrimp With Springy Rice And Honey Butter Sauce Recipe

comment icon 81 more comments For those of you who also experience a change of seasons, maybe you are also so ready for spring that you get all teary-eyed just thinking about it. Here in Minnesota, we’re in infamous “fake spring” where the weather is like, “Oh man, would you like a 50 degree day today? Okay, here you go. You deserve it!” And then turns right around and is like, “LOL, JUST KIDDING GET READY FOR SUBZERO TEMPS AND A SNOW EMERGENCY TOMORROW.” Right to our faces, like we’re not even friends. Our hearts collectively break and we ache for the warm and the bright and the green. 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 For This Delicious Springy Coconut Shrimp

When we want a little spring in our step and also in our grocery bags, we always round up our favorites from our favorite, ALDI! A definite go-to for affordable and high quality seafood options (the Fremont Fish Market Jumbo EZ Peel Raw Shrimp is a top-notch choice for this), beautiful fresh and frozen veggies, and lots of other seasonal delights. But we also – like always – are hitting up the pantry items too, like the panko, coconut flakes, and rice. ALDI always has so many options to brighten up our days. Here are the major hitters that you’ll need for this spring fling: For the golden crunchy shrimp:

Fremont Fish Market Jumbo EZ Peel Raw Shrimp Chef’s Cupboard Panko Breadcrumbs Baker’s Corner Coconut Flakes (sweetened or unsweetened, but sweetened sure ups the yum factor! )

For the springy rice:

Specially Selected Jasmine Rice peas (we used frozen Simply Nature Organic Sweet Peas, but you could use fresh or any other green veg favorite) lemon juice and zest herbs or greens garlic

For the delicious honey butter drizzles and dips:

butter honey Dijon mustard

How To Make Baked Coconut Shrimp

In addition to the fresh and ready ingredients comin’ atcha ALDI-style, it’s also relatively simple to bring it all together. Like we said, we love this baking method for the shrimp in order to minimize clean up but maximize perfect shrimp cooks and crunch factors. Serve those crisp beachy shrimp on a pile of bright sunny rice, drizzled with that sweet, zippy honey butter sauce and, yep yep yep, it already feels warmer here.

Our Love Keeps Going and Going and Going For This One

The tender juiciness of the shrimp under the solid 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 is just freshness and brightness and color hard at work. It’s one of those meals you can look forward to all day. And again the next day. And maybe we’ll just make it every night this week. So, basically, we’ve laid out a big ol’ welcome mat for spring in the form of this coconut shrimp and rice and we really, really, really hope it pays us a visit ASAP. Thank you to ALDI for sponsoring this recipe! 4.6 from 20 reviews

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

This amount as written feeds my family of 4 (mom, dad, toddler, baby) perfectly, with little to no leftovers. If you are serving a larger group, or people with bigger appetites than little kiddos, I would double the amounts!

More Springy Shrimp Favorites

Sheet Pan Shrimp and Cauli Rice (an incredibly easy sheet pan dinner) Chipotle Orange Shrimp with Cilantro Rice (with a sweet-meets-smoky cream sauce) Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw (these are our FAVORITE shrimp tacos!)