Easy Baked Coconut Crusted Shrimp

Enjoy all the flavors of coconut-crusted shrimp in this fuss free simple weeknight dinner that's bound to become a favorite. The shrimp is perfectly baked and topped with a crunchy, buttery, panko coconut crumbs, accompanied by an easy to make sweet chili sauce. Pair it with sticky rice and a vibrant sesame slaw and you'll have yourself a nourishing blend of flavors and textures.

Perfectly baked coconut shrimp paired with sticky rice, served with a crisp sesame slaw and a sweet chili sauce for savoring.

The Ingredients:

• 2 lbs. shrimp, deveined, tail off, dried

• 3 tbsp coconut oil or avocado oil

• zest and juice of 1 lime

• 1/4 tsp sea salt

• 1/4 tsp pepper

Coconut Panko Topping:

• 1/2 cup plain panko bread crumbs

• 1/2 cup unsweetened finely shredded coconut

• 1/2 tsp granulated garlic

• Zest of 1 lime

• 2 tbsp lime juice

• 1 egg yolk

• 1/4 tsp each of sea salt and pepper

• 6 tbsp unsalted butter, cold and cut into cubes

The Method:

1. Preheat oven to 425°F.

2. Toss the shrimp in the coconut oil, salt and pepper, zest and juice of 1 lime. Allow the shrimp to come to room temp.

3. Arrange the shrimp on a rimmed sheet pan in 2 to 3 rows facing them in the same direction.

Prepare the topping:

1. In a bowl, whisk the panko bread crumbs, coconut, garlic, lime zest, lime juice, egg yolk, salt and pepper until mixed.

2. Using your hands or a fork, cut in to cubed butter to form course crumbs.

3. Evenly spread the crumb mixture on top of the shrimp.

4. Bake 10-12 minutes until the shrimp is cooked and the topping is gold brown. If need, place the shrimp under the broiler for 1 minutes to brown.

Serve with sticky white rice, sesame slaw, and a sweet chili sauce.

(Recipes to Follow)

Enjoy! xx

Serving Suggestions:

Crisp Sesame Slaw.

In a large bowl, whisk together 1/2 tsp sea salt, 1/4 tsp pepper, 3 tbsp sesame oil, 3 tbsp rice vinegar, and 1 tbsp honey. Add 4 cups thinkly shredded cabbage, 1/2 cup thinly sliced chives or scallions, and 2 tbsp toasted sesame seed. Toss to combine the dressing with the cabbage.

Sweet Chili Sauce:

In a small bowl, whisk the following until combined:

1/2 cup orange marmalade, 1/2 tsp red chili flakes, 1/2 tsp granulated garlic, 4 tbsp rice vinegar, 1 tsp sriracha.