Honey Lime Coconut Baked Shrimp



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

Honey Lime Baked Coconut Shrimp

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…


  • 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!
Honey Lime Baked Coconut Shrimp Sauce

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…

Honey Lime Baked Coconut Shrimp

Now go make these shrimp!

Honey Lime Baked Coconut Shrimp covered in sauce with lime wedges on a gray plate.

Honey Lime Baked Coconut Shrimp

Crispy, crunchy, and drenched in a delicious gooey sauce makes these Honey Lime Baked Coconut Shrimp irresistible. The slightly sweet and tangy taste of these shrimp will cause you to come back for more.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 506kcal
Author: Aimee Mars



  • 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.


If you run out of breading for the shrimp then just mix up more as needed using a 1:1 ratio of panko to coconut.
For extra crisp turn on the broiler for about 30 seconds or less before removing it from the oven, but be sure to watch as you do this with the door open. They will brown quickly.


Serving: 1serving | Calories: 506kcal | Carbohydrates: 50g | Protein: 45g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 382mg | Sodium: 3045mg | Potassium: 708mg | Fiber: 3g | Sugar: 37g | Vitamin A: 319IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 4mg
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About The Author

Aimee Mars

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.