Baked Coconut Shrimp

I don’t know why, but January is always the time when I want tropical drinks, tropical foods, and I love to set up my tiki bar! How about you? Let’s start with some baked shrimp that are like your favorite tiki bar appetizer, only with baking instead of frying which makes it slightly (actually a lot) better for you. Same great flavor - same great coconut - just less oil.

And don’t forget the sauce, it’s totally mandatory.

Baked Coconut Shrimp

Serves 4

1 lb shrimp, raw and deveined

1 egg, beaten

1 clove garlic, grated

½ cup shredded coconut

½ cup panko breadcrumbs

salt and pepper

4 tbs melted butter

1 cup rice

2 tbs mayo

2 tbs honey

½ tsp sriracha

juice of 1 lemon (2 tbs)

1 bunch cilantro for serving

STEP 1

Preheat oven to 400 degrees. 

In a saucepan with a lid combine rice and water.  Bring to a boil.  As soon as it boils, reduce the heat to low and cook – covered – 20 minutes.  Remove from heat and fluff with a fork.

STEP 2

Mix bread crumbs and coconut in a zip top bag

STEP 3

Beat egg in a large bowl with the grated clove of garlic.  Toss shrimp with the egg until well coated. Remove shrimp from the bowl using a slotted spoon so any extra egg stays behind in the bowl.  Add the shrimp to the coconut mixture.  Toss to coat.

STEP 4

Brush a baking sheet with 1-2 tbs melted butter.  Pour out shrimp on to the sheet.  Drizzle remaining butter on top of the shrimp.  Pop in the oven and bake 10-15 minutes until totally pink and crispy on top.

STEP 5

Whisk together mayonnaise, honey, sriracha, and lemon juice.  Serve shrimp over rice with sauce on the side.  Sprinkle cilantro over the top to serve!

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