BAKED COCONUT CRUSTED SHRIMP WITH HONEY GLAZE

saladlunchsides
Written By Lauren Levy

Ingredients:

  • 2 lbs peeled and cleaned shrimp (tail on)

  • 1/2 cup gf flour

  • 1/2 cup cornstarch or arrowroot powder

  • 3-4 eggs

  • 1 cup gf Panko

  • 1.5 cups Unsweetened Shredded Coconut

    Glaze

  • 4 tbsp butter

  • 4 tbsp honey

  • Hot sauce to taste

Directions

  1. Preheat oven to 450F.

  2. Set up a dredging station - one bowl of cornstarch and flour/ one bowl of beaten eggs and one bowl of panko and coconut mixture - mix in about 2-3 tsp of salt to this.

  3. Pat shrimp dry - coat in flour mixture, then egg and then press into coconut mixture so evenly coated.

  4. Place on parchment lined baking sheet (I bake on the bottom rack - gets crispiest there) for 15 mins.

  5. Flipping halfway.

  6. While that’s baking heat butter and honey over medium-high heat until melted.

  7. Add a bit of your favourite hot sauce (you can separate one for the kids and one spicer one for the adults).

  8. Drizzle and serve with rice! Also great with Avocado and mango salsa (dice and add in sliced red onion, lime, olive oil and salt)

Lauren Levy
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