Honey-Baked Coconut Shrimp Recipe
honey-baked coconut shrimp
We've always loved coconut shrimp, but never loved the deep fried effect - greasy fingers and stomach aches - that ensued. Now, thanks to this recipe, we can now enjoy these delicious delights, guilt free! Coated in a coconut crust, juicy shrimp are baked until golden brown and dipped in a sweet apricot sauce.
honey-baked coconut shrimp
serves 4-6
ingredients
Coconut Shrimp- ½ cup honey
- 1½ cups panko (Japanese breadcrumbs)
- 1 cup flaked sweetened coconut
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 26 large raw shrimp, peeled and de-veined
- 2 /3 cup apricot jam
- 3 tbsp Heinz chili sauce
- 2 tsp Dijon mustard
directions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.
- For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.
- On a large plate, combine panko, coconut, cumin, salt and pepper.
- Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.
- For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.
“The only time I feel at ease is swinging up and down in a coconut tree.”
