If all you take away from this post is “Sriracha Honey Glaze”…then so be it. Not that the shrimp aren’t good, but I want to slather all my food in this simple combination of honey and spicy chili sauce now. It’s that good. It pairs perfectly with the coconut shrimp, and I think it would be good as a dipping sauce for just about anything! I actually feel like I want to come up with more recipes to pair with this sauce, just so I can make it more often.
Oh yeah, the shrimp. They’re good too. And healthier than the fried version you’ll get in restaurants because these are baked. You get a nice crunch from the panko and coconut, without the added fat. So go ahead and enjoy a couple of extra ones this weekend!
Happy Friday!
Baked Coconut Shrimp with Sriracha Honey Glaze, adapted from A Cozy Kitchen
Coconut Shrimp:
12 shrimp, cooked
3/4 cup all purpose flour
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1 egg, beaten
3/4 cup unsweetened shredded coconut
1/4 cup almond meal
2 tablespoons Panko breadcrumbs
salt and pepper to taste
Spicy Honey Drizzle:
2/3 cup honey
2 Tablespoons Sriracha (or other chili sauce)
sea salt to taste
Pre-heat oven to 450F. Line a baking sheet with parchment paper.
Season the shrimp with salt and pepper. In a shallow dish combine flour, garlic powder and cayenne pepper. In another dish, gently toss together the coconut, almond meal and breadcrumbs. Dredge shrimp in the flour mixture and shake off any excess flour. Then dip each shrimp into the beaten eggs, followed by the coconut mixture. Transfer your prepared baking sheet and transfer to pre-heated oven.
Bake for 15 minutes, or until golden brown. (Keep an eye on them!)
For the honey drizzle: Place all ingredients into a small bowl and mix.
