Coconut Shrimp & Mahi Mahi with all the fixings 🤤🍤✨
Crispy coconut shrimp, perfectly seasoned mahi mahi, lemony white rice, roasted asparagus, and that spicy lemon butter cream sauce drizzled ALL over.
Ingredients
Coconut Shrimp
* Large shrimp, peeled and deveined, tails on
* Flour
* Eggs
* Panko breadcrumbs
* Sweetened or unsweetened shredded coconut
* Garlic powder
* Onion powder
* Paprika
* Cajun seasoning
* Salt & black pepper
* Oil, for frying
Mahi Mahi
* Mahi mahi fillets
* Garlic powder
* Onion powder
* Paprika
* Cajun seasoning
* Lemon pepper
* Salt & black pepper
* Olive oil or butter
Lemony White Rice
* Long-grain white rice
* Chicken broth or water
* Butter
* Fresh lemon juice
* Lemon zest
* Garlic powder
* Salt
* Parsley
Asparagus
* Fresh asparagus
* Olive oil
* Garlic powder
* Lemon pepper
* Salt & black pepper
* Red pepper flakes
* Fresh lemon juice
🌶️ Spicy Lemon Butter Cream Sauce
* 4 tbsp butter
* 3 cloves garlic, minced
* ½ cup heavy cream
* ¼ cup chicken broth
* Juice of 1 lemon
* 1 tsp lemon zest
* ½–1 tsp red pepper flakes
* ½ tsp Cajun seasoning
* ½ tsp paprika
* 1–2 tbsp grated Parmesan, optional
* Dried or fresh parsley
* Salt & pepper to taste
👩🏽🍳 Directions
1. Make the rice:
Cook your rice in chicken broth or water according to the package directions. Once cooked, fluff with butter, lemon juice, lemon zest, garlic powder, salt and parsley.
2. Prep the shrimp:
Season shrimp with Cajun seasoning, garlic powder, onion powder, paprika, salt and pepper. Dip each shrimp into flour, then beaten egg, then a mixture of panko and shredded coconut.
Fry in hot oil until golden brown, crispy and cooked through, about 2–3 minutes per side depending on size. Drain on a rack or paper towels.
3. Cook the mahi mahi:
Pat the fish dry and season generously. Heat a little olive oil or butter in a skillet over medium-high heat. Sear the mahi mahi for about 3–5 minutes per side, depending on thickness, until golden on the outside and cooked through.
4. Make the asparagus:
Toss asparagus with olive oil, garlic powder, lemon pepper, salt, pepper and red pepper flakes. Roast at 400°F for about 12–15 minutes, or sauté until tender-crisp. Finish with fresh lemon juice.
5. Make that SAUCE 😮💨:
Melt butter in a skillet over medium heat. Add garlic and sauté for about 30 seconds. Add heavy cream, chicken broth, lemon juice, lemon zest, red pepper flakes, Cajun seasoning and paprika.
Simmer gently for 3–5 minutes, stirring until slightly thickened. Add Parmesan if using, then finish with parsley and adjust the seasoning.
6. Plate it up:
Add the lemony rice, asparagus, crispy coconut shrimp and mahi mahi. Then generously drizzle that spicy lemon butter cream sauce over the seafood.
And PLEASE don’t be shy with the sauce. 😂🍋🌶️
If you're looking to elevate your dinner experience with fresh, flavorful seafood, this Coconut Shrimp and Mahi Mahi meal is a fantastic choice. The key to making the shrimp perfectly crispy lies in the coconut and panko breadcrumb coating, which creates that irresistible crunch while imparting a subtle sweetness. I personally prefer using sweetened shredded coconut, but unsweetened works well too if you want to keep the dish less sweet. When cooking mahi mahi, make sure your skillet is well-heated so the fillets get a nice golden crust without sticking. I like to dry the fillets thoroughly and season generously with lemon pepper and Cajun spices to complement the shrimp’s flavors. The lemony white rice adds such a refreshing brightness to the plate. Cooking the rice in chicken broth instead of plain water really brings depth. Adding fresh lemon juice and zest after fluffing the rice always livens up the dish with a vibrant citrus aroma. For the asparagus, roasting at 400°F until just tender-crisp brings out its natural sweetness. Tossing it with garlic powder, lemon pepper, and a pinch of red pepper flakes before roasting adds layers of flavor, and finishing with fresh lemon juice adds a subtle zing which pairs beautifully with the seafood. The spicy lemon butter cream sauce is truly the star finishing touch. It's rich and tangy with just enough heat from red pepper flakes and Cajun seasoning to balance the sweetness of the coconut shrimp. Adding Parmesan cheese is optional but gives it a lovely savory dimension. I find making the sauce last and drizzling it generously over the entire plate ensures every bite is packed with flavor. This meal makes a wonderful weeknight dinner to impress your family or guests without complicated techniques. Pair it with a crisp white wine like Sauvignon Blanc to complement the lemony and buttery flavors. I highly recommend trying this recipe if you want a combination of crispy, creamy, spicy, and zesty in one satisfying seafood dinner.
this looks so good, I'm on diet so I'll skip the rice but everything else is amazing 😍