Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Prep: Cook the rice according to package directions. (I do this in a pressure cooker)

Toast the Coconut: Preheat the oven to 325 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 degrees.

Coat the Coconut Shrimp: Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it's a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.

Bake the Coconut Shrimp: Bake shrimp at 425 for 10 minutes.

Finish the Rice : Add peas, lemon juice and zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.

Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)

Serve: Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.