crispy baked coconut shrimp with honey sriracha sauce

Bread it, fry it and I will eat it. And then feel guilty about it. Baked instead of fried these tasty little morsels are really crunchy…without the hideous guilt. They’re also really good served with sweet chili sauce instead of this hot, creamy Sriracha sauce if you’re feeling particularly virtuous.

crispy baked coconut shrimp with honey sriracha sauce

crispy baked coconut shrimp with honey sriracha sauce

This deliciously simple recipe sprang from a craving my husband had a couple of weeks ago most likely born from the overwhelming urge to be somewhere warm and tropical. And I don’t blame him…we now have a snow mountain range in our yard that stands about ten feet high. Soon I say goodbye to this Minnesota weather. Tempt me as it does to stay, I’m getting ready to head back to my homeland for two weeks where the weather is warm and the shrimp prawn feasts are endless.

crispy baked coconut shrimp with honey sriracha sauce

  •  1 lb (500g) large raw shrimp, peeled and deveined leaving tails intact
  • 1/3 cup flour
  • salt and freshly ground pepper
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 cup flaked sweetned coconut

SRIRACHA HONEY DIPPING SAUCE

  • 1/3 cup mayonnaise
  • 3 tablespoons sriracha sauce
  • 1 1/2 tablespoons honey
  1.  Preheat oven to 375°F (190°C). Grease wire rack and place on baking sheet.
  2.  Make sure shrimp are thoroughly dry. Toss shrimp in flour, salt and pepper.
  3. Dip in egg; press into combine breadcrumbs and coconut. Place shrimp in a single layer on wire rack. Spray with cooking spray. Bake 22 minutes or until golden brown and crisp, turning halfway through cooking.
  4.  To make the dipping sauce, combine all ingredients in a small bowl. Serve with shrimp. Serves 4.
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