Honey Lime Baked Coconut Shrimp

5 from 1 vote

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.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 506kcal

Author: Aimee Mars

Ingredients

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

Sauce

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

Instructions

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.

Notes

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.

Nutrition