Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1/2 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice, freshly squeezed
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels.
- In a medium bowl, whisk together sweet chili sauce, honey, grated fresh ginger, and freshly squeezed lime juice until well combined.
- Toss your prepared shrimp in the glaze until they are fully coated and allow them to marinate for about 15 minutes.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or aluminum foil.
- Spread out the marinated shrimp on the prepared baking sheet in an even layer and sprinkle toasted coconut flakes generously over them.
- Bake in the preheated oven for about 10-12 minutes or until the shrimp are opaque and cooked through.
Notes
Store leftovers in an airtight container.
Reheat shrimp in the oven for crispiness.
Serve with sweet chili sauce.
Use fresh coconut for better flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Fry
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg