Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce

Name: Baked Coconut Shrimp with Springy Rice and Honey Butter Sauce
Ingredients: 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); 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; 4 tablespoons melted butter; 2-3 tablespoons honey; 1-2 teaspoons Dijon mustard

"Perfectly springy baked coconut shrimp piled high on a mountain of steamy pea-speckled and lemony rice and drizzles upon drizzles of a beautiful honey butter sauce. This is exactly the spring vacay you need!..."

INGREDIENTS

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3/4 cup Chef’s Cupboard Panko Breadcrumbs

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3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened, but I prefer sweetened)

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2 eggs, beaten

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1/2 cup flour

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1/2 teaspoon paprika

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1/2 teaspoon salt

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1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp, thawed, tails removed (see notes)

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1 cup Specially Selected Jasmine Rice, uncooked

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10-ounce bag of Simply Nature Sweet Peas

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lemon juice and zest

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herbs or greens

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1 clove grated garlic

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2 tablespoons butter

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4 tablespoons melted butter

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2-3 tablespoons honey

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1-2 teaspoons Dijon mustard

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