Preheat the oven to 325°F. Spread the panko breadcrumbs and coconut flakes evenly on a baking sheet. Toast in the oven for 10–15 minutes, stirring occasionally, until golden brown. Remove and set aside, then increase the oven temperature to 425°F.

In a pressure cooker or on the stovetop, cook the jasmine rice according to the package instructions.

Set up three bowls: one for the flour, salt, and paprika; one for the beaten eggs; and one for the toasted panko and coconut mixture.

Dredge each shrimp in the flour mixture, then dip into the egg, and finally press into the toasted coconut mixture to coat evenly.

Arrange the coated shrimp on a baking sheet lined with parchment paper. Spritz or drizzle lightly with oil for extra crispiness.

Bake in the preheated oven for approximately 10 minutes, or until the shrimp are pink, firm, and the coating is crisp.

Meanwhile, fluff the cooked rice with a fork and mix in the sweet peas, lemon juice, lemon zest, grated garlic, and 2 tablespoons of butter.

In a small bowl, whisk melted butter with honey and Dijon mustard to create the sauce. Feel free to add a pinch of chili flakes for heat.

Serve the shrimp with a generous portion of the rice and drizzle with the prepared honey butter sauce.