We are feeling the sunshine in our faces after eating this beautiful, perfectly springy Rice and shrimp combo. The coconut shrimp with a slight sweetness (and a simple baking method to get the crispy texture without the fry smell) and the green peas pop up everywhere in the lemony, herbaceous Rice. Honey butter sauce is perfect for dipping and drizzling sweets. It tastes like vacation. ALDI has all the ingredients you need to make this spring crush, so you can be sure you are getting high-quality, affordable ingredients. We give this recipe a big thumbs-up!
You may be so excited for spring that it makes you tear up. In Minnesota, the weather has been infamously “fake” spring-like, with temperatures like “Oh, man, would it be nice to have a 50-degree day today?” Here you go. You deserve it!” Then turns around and says, “LOL, JUST KIDDING, GET READY TOMORROW FOR SUBZERO TEMPS AND A SNOW ERUPTION.” To our faces as if we were not friends.
Ingredients for this delicious Springy Coconut Shrimp
ALDI is our go-to for a little extra spring in both our steps and our bags. The Fremont Fish Market Jumbo EZ Peel raw shrimp is a great choice, as are the beautiful frozen and fresh vegetables and other seasonal delights. We also, as always, go for the pantry items, such as the rice, panko, and coconut flakes. ALDI has so many choices to brighten our days.
You’ll need the following items for your spring party:
Golden crunchy shrimp
- Fremont Fish Market Jumbo Peel Raw Shrimp
- Chef’s Pantry Panko Breadcrumbs
- Baker’s Corner Coconut Flakes (sweetened or not, but enhanced definitely up the yum factor!
Springy Rice
- Jasmine Rice Specially Select
- You can use any green vegetable you like, including fresh peas.
- Lemon juice and zest
- Herbs or greens
- You can also find out more about the following:
Honey butter drizzles, dips, and dips are delicious!
- Butter
- Honey
- Dijon mustard
How to Make Baked Coconut Shrimp
It’s easy to put together, and the ingredients are fresh. We love the baking method because it minimizes clean-up but maximizes perfect shrimp cooks and crunch factor.
- Panko & Coconut. To get that golden brown goodness, you’ll toast the panko and coconut flakes in the oven. Yum!
- Shrimp. Cover the shrimp with flour, egg, and panko/Coconut mix, and then spread them out on a pan. Before putting them in the oven, drizzle a little oil on top.
- Rice. You can use any rice cooking method that you like (we used the pressure cooker!) Then, add the lemon zest, juice, and Butter. Stir in the peas.
- Sauce. Stir all the ingredients in your sauce together, and don’t drink it immediately.
Serve the crispy shrimp on top of a bright, sunny pile of Rice and drizzle with the sweet, zesty honey butter sauce. It’s already getting warmer.
The Love We Have For This One Never Stops.
Freshness, color, and vibrancy are at work in this dish. The shrimp is tender and juicy under the crunchy coconut coating. A pile of lemon rice with green dots and garlicky flavor drizzled with honey butter sauce and garnished with a drizzle of green-flecked lemon rice. This is one of those meals that you look forward to every day. The next day. Maybe we can do it every evening this week.
We’ve basically laid out the welcome mat to spring with this coconut shrimp and fried Rice, and we hope that it comes by as soon as possible.
Ingredients
Coconut Shrimp
- 3/4 Chef’s Pantry Panko Breadcrumbs
- 3/4 Baker’s Corner Coconut Flakes Sweetened or unsweetened – I prefer sweetened
- Two eggs, beaten
- 1/2
- Half a teaspoon Paprika
- Half a teaspoon Salt
- One pound Fremont Fish Market Jumbo Peel Raw Shrimp The tails are removed after the fish has been thawed (see note).
Springy Rice
- 1 Jasmine Rice Specially Select Uncooked
- 10 Bags of. Sweet Peas Simply Nature
- Lemon juice You can also find out more about the following: zest
- You can find out more about this by clicking here. You can also find out more about greens
- 1 Clove grated. You can also find out more about the following:
- 2 Tablespoons Butter
Honey Butter Sauce
- 4 Tablespoons melted butter
- 2 – 3 The following are the ingredients of tablespoons of Honey
- 1 – 2 The best way to eat teaspoons is by using them. Dijon mustard
Instructions
-
- Prep Cook rice according to the package instructions. (I do it in a pressure cook.)
- Toast Coconut: Preheat the oven to 325 degrees. Place the panko and Coconut onto a baking tray. Toast for 10 to 15 minutes, stirring every so often, until golden brown. Once your panko is toasted, turn up the temperature of the oven to 425 degrees.
- To coat the Coconut Shrimp, Prepare three bowls. One for the flour and paprika, another for the egg, and a third for the toasted Coconut. Then, press the shrimp into the panko mixture until it sticks. I usually coat all of the shrimp first in flour/spice mix, then dip them into the egg/panko mixture to make it a little cleaner. Place the shrimp coated with panko back onto the baking sheet. Sprinkle or drizzle oil on the shrimp.
- Coconut Shrimp: Cook shrimp for 10 minutes at 425 degrees.
- Finishing the Rice, Add the peas, lemon juice, zest, and herbs to the Rice. Then, add the garlic and Butter. The peas only need to be heated.
- To make the sauce, Mix the honey, Dijon mustard, and melted Butter. Add whatever you want – red chili paste, honey, lemon, etc.
- Serve: Serve the shrimp over a bed of Rice, generously drizzled with sauce. HELLO! So yummy.
