In the Kitchen

Coconut Shrimp, Lemony Rice And Honey Butter Dipping Sauce

Posted by Jennifer Pedraza on

“I’m on a seafood diet – I see food, I eat it.” ~ Dolly Parton 

We are in the thick of Summer. Even on the coast where the breeze flows steadily, the air is thick like honey, skin feels sticky and it’s hard to feel motivated to do much more than move slowly until the sun starts to set in the West and the home cools. I took a walk in the forest this morning, before it got too hot; I was heated enough that back home I turned the shower all the way to cold and stepped in never turning it to warm.

Shrimp was on sale at the shops this week and Coconut Shrimp sounded very “summery”.

INGREDIENTS

For the Coconut Shrimp

  • 3/4 cup Panko Bread Crumbs
  • 3/4 cup shredded coconut
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 bag Raw Shrimp, thawed.

For the Rice

  • 1 cup uncooked rice
  • 1/3 of a cup of frozen peas
  • 1/2 a lemon- zest peel and squeeze juice into a cup and set aside
  • 1/3 cup each of parsley and celery chopped
  • chopped scallions (2)
  • 1 clove grated garlic
  • 2 tablespoons butter divided
  • 2 cups of veg stock (or 1 bullion cube in 2 cups of water)

Honey Butter Sauce

  • 4 tablespoons melted butter
  • 2 Tablespoons honey
  • 1 teaspoons of Dijon mustard

INSTRUCTIONS

  1. Prep: Cook the rice by adding 1 Tblsp. butter to a small/medium pot. Fry the celery, scallions and parsley then add the uncooked rice and stir for a few minutes until rice becomes translucent. Add the broth (or bullion with water), bring to a boil, lower heat, cover and cook for about 20 minutes or until all water is absorbed.
  2. Toast the Coconut: Preheat the oven to 325 degrees. Place the Panko and shredded coconut on a baking sheet and toast for10 minutes, stirring occasionally, until golden. Place the panko and coconut into a bowl to cool then up the temperature of the oven to 425 degrees.  Place the pan aside as you will bake the shrimp in it.
  3. Coat the Coconut Shrimp: You need three bowls: To the first, add the flour, paprika, and salt; In the second bowl add the egg. To the last bowl add the toasted coconut/panko mix.
  4. Add the shrimp in flour mix and coat completely. Now run each shrimp through the egg and then press into the panko until the mixture sticks to the shrimp.
  5. Place breaded shrimp back on the baking sheet and spray lightly with oil (if you don’t have spray oil, drizzle a small amount of oil over the shrimp
  6. Bake shrimp at 425 for 10 minutes.
  7. Finish the Rice: Add the peas, lemon juice and zest, garlic, and 1 Tblp.butter to the hot rice and mix to combine. Cover the pot to allow the peas to heat through in the rice.
  8. Make the Sauce:  Add the butter to a small bowl and melt in a pot or in the microwave (for 35 seconds) . Whisk the melted butter with the honey and Dijon mustard.
  9. Serve: Serve the shrimp over a bed of rice and drizzle honey dijon sauce over top and reserve extra sauce for dipping.

Enjoy!

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Love,

Jennifer

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