Crisp, tender baked coco shrimp piled high on a bed of fragrant, lemon-infused rice with delicate specks of peas, all topped with generous pours of rich honey butter sauce. This is the ultimate spring getaway on a plate!

This vibrant shrimp and rice dish instantly transports us to a sunny day. The coconut shrimp offers a delightful crunch with just the right hint of sweetness, all achieved through a simple baking method that keeps the crispiness without the heavy fry smell. The light, lemony rice is filled with pops of bright, sweet green peas, adding a fresh burst of flavor. And of course, the honey butter sauce—perfect for drizzling or dipping—adds that vacation vibe we all crave (inspired by a spring quinoa salad from the past!).

For those of you who experience the shift in seasons, you might be just as eager for spring as we are, getting a bit misty-eyed at the thought of it. Here in Minnesota, we’re stuck in the dreaded “fake spring,” where the weather teases us with a warm 50-degree day, making us feel like we’ve earned it. Then, in a flash, it pulls a fast one, hitting us with subzero temperatures and a snow emergency the very next day—like it’s playing a cruel joke on us, acting like we’re not even on good terms!

We all long for the warmth, the brightness, and the fresh green of spring.

And this vibrant coconut shrimp, served atop a fluffy mound of pea-studded, lemony rice, all drizzled with luscious honey butter sauce? That’s exactly what we crave, and it won’t let us down. It’s consistently a winner, every single time.

Essential Ingredients for Perfectly Springy Coconut Shrimp

Whenever we’re craving a bit of spring in both our steps and shopping carts, ALDI is always our first stop! It’s our go-to for affordable, high-quality seafood, like the Fremont Fish Market Jumbo EZ Peel Raw Shrimp, which works perfectly for this dish. We also love picking up fresh and frozen veggies, as well as other seasonal treats. Of course, we can’t forget the pantry essentials – panko, coconut flakes, and rice – all available at ALDI. They always have the perfect selection to brighten up our days.

Here’s what you’ll need to create this vibrant spring dish:

For the crispy shrimp:

• Fremont Fish Market Jumbo EZ Peel Raw Shrimp
• Chef’s Cupboard Panko Breadcrumbs
• Baker’s Corner Coconut Flakes (sweetened adds extra flavor, though unsweetened is fine too!)

For the zesty rice:

• Specially Selected Jasmine Rice
• Peas (we opted for frozen Simply Nature Organic Sweet Peas, but you can use fresh or any other green veggie of your choice)
• Fresh lemon juice and zest
• A handful of fresh herbs or greens
• Garlic

For the sweet and savory honey butter sauce:

• Butter
• Honey
• Dijon mustard

How to Prepare Crispy Baked Coconut Shrimp

Along with the fresh, ready-to-go ingredients from ALDI, putting everything together is a breeze. As we mentioned, we prefer baking the shrimp for easy cleanup while ensuring they cook perfectly and have that satisfying crunch.

Panko & Coconut: To get that perfect crispy crunch, lightly toast the panko and coconut flakes in the oven until they turn golden brown. It’s the secret to that irresistible texture!
Shrimp: Start by dipping the shrimp in flour, followed by an egg wash, and then coat them in the panko and coconut mixture. Spread them out on a baking sheet, drizzle with a bit of oil, and pop them in the oven to bake until perfectly crispy.

Rice: Cook your rice however you like (we opted for the pressure cooker), then toss in some butter, lemon zest, and juice. Stir in the frozen peas to add a pop of color and flavor.
Sauce: Mix all the sauce ingredients together and try not to dive into it straight away—it’s so tempting!

Place those crispy, beachy shrimp on a bed of vibrant, sunny rice, and drizzle generously with that sweet and tangy honey butter sauce. Just like that, it already feels like a warm breeze has rolled in.

Why We Can’t Get Enough of This Dish

The shrimp, perfectly tender and juicy beneath a crispy coconut coating, paired with a mound of fragrant, garlic-lemon rice speckled with vibrant green peas, and topped off with a luscious honey butter drizzle, brings a burst of freshness and vibrant color to every bite. It’s the kind of meal you can’t stop thinking about from morning until dinner, and then again the next day. Honestly, we might just make it a weekly staple.

In other words, we’ve rolled out the ultimate invitation for spring with this coconut shrimp and rice dish, and we’re seriously hoping it shows up soon!

Baked Coco Shrimp: Frequently Asked Questions

Should I keep the tails on the shrimp or take them off?
For this recipe, we usually remove the tails, but if you like a finger-food vibe, feel free to leave them on. We prefer eating ours with a fork, so we go ahead and take the tails off.

Does coco shrimp really taste like coconut?
Yes, it does! The coconut flakes bring a lovely sweet and nutty flavor to the shrimp, giving them that delightful tropical taste you’ll love.

Can I fry the shrimp instead of baking them?
Of course! Just heat some oil in a skillet over medium-high heat and fry the shrimp in small batches. Make sure not to crowd the pan, and cook each side for about 2 minutes until they’re golden and crispy.