Honey Lime Baked Coconut Shrimp! HONEY LIME BAKED COCONUT SHRIMP. Honey. Lime. Baked. Coconut. Shrimp.
Do you currently look like this ????? Cause I do!! And that’s how I looked when I basically licked my plate clean after consuming this honey lime baked coconut shrimp. #problems
There are all kinds of good things going on here that we should discuss promptly so you can then get to the business of baking these crispy coconut-y shrimp up. I’m not gonna waste your time when these should be in your oven…
SHRIMP GOODNESS DISCUSSED
- These shrimp are baked! AKA a healthy version, which we’re so doing in 2018
- That sauce! That sauce is responsible for going from this ???? to this ????.
- They’re best served fresh, but if you want to enjoy them the next day a little oil in your skillet will crisp them back up.
- Easy prep = sauce in food processor, coconut flake and panko breading, bake, enjoy!
It looks fancy but no fancy skills required for making this recipe. Unless of course, you don’t get deveined shrimp, but really you should get deveined shrimp. What too much trouble otherwise…
Let’s circle back to the sauce cause we’ve got a butter/honey/soy sauce/garlic thing going on that you’re pretty much required to drench the shrimp in. These are the kind of life requirements we can handle.
Let me also make a small, fun, suggestion here that these may be pretty amazing if you put them on skewers and then drizzles the sauce on top. Hello, best party app EVA! Just a suggestion…
Now go make these shrimp!
Honey Lime Baked Coconut Shrimp
- 1½ lbs Peeled and Deviened Shrimp tails on or off
- 2 large Eggs
- 1/2 cup Soy Sauce
- 2 tablespoons Rice Vinegar
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Dried Unsweetened Coconut Flakes
- 2 tablespoons Butter
- 1/2 cup Honey
- 1/3 cup Soy Sauce
- 3 Garlic Cloves minced
- 1 Lime juiced
- 1 tablespoon Cornstarch
- 1 tablespoon Warm Water
- Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil. Place a cooling rack on top of the sheet.
- Mix the panko breadcrumbs and coconut flakes together in a small bowl. In a separate small bowl whisk the eggs, soy sauce, and rice vinegar together. Dip the chilled shrimp into the egg mixture first and then the breadcrumbs mixture until fully coated.
- Place the shrimp in a single layer on the prepared baking sheet and cook for 12 to 15 minutes or until golden brown.
- Melt the butter over medium-high heat in a small saucepan and add the garlic cloves. Allow the butter to bubble up slightly and the cloves to become fragrant for about 1 minute.
- Stir in the honey, soy sauce, and lime juice and bring to a boil.
- Whisk the cornstarch and water together until it's dissolved and no lumps remain. Remove the sauce from the heat and stir in the cornstarch mixture. Drizzle the sauce over the shrimp.