Coconut Crusted Oven Fried Shrimp

I wanted all the crunch of coconut shrimp without standing over a pot of oil, so into the oven these went. Shredded coconut and panko give you that crispy coating, and a little chili crisp in the mix keeps them from being too sweet.

They’re great as a snack, piled into tacos, or served with rice for dinner. I’ll take any excuse to make them.

Oven Baked Fried Ravioli

Ingredients:

• Large shrimp— tail on, peeled and deveined

• Shredded coconut, you can use sweetened or unsweetened

• S + P

• Chili crisp

• Smoked paprika

• Red chili flakes

• Olive oil

• Panko breadcrumbs - I used pork panko but use what you have

• Flour (about 2 tbsp)

• Thai chili sauce

• Limes

• Honey, optional

Instructions:

1. Preheat the oven to 400 degrees F and line a sheet pan with parchment paper (do not use foil because the shrimp will stick to it)

2. In a bowl, whisk together the eggs, chili crisp, flour and salt. Add the shrimp and toss well to coat.

3. In a separate bowl, add the panko, coconut flakes, S + P, smoked paprika and red chili flakes.

4. Remove each shrimp from the egg wash, and dredge through the crumbs, pressing gently making sure the mix sticks. Place on the prepared baking sheet and repeat until all the shrimp have been used. Make sure not to crowd your pan, if necessary use two baking sheets.

5. Lightly brush the shrimp with olive oil (this is so the panko won’t burn). Transfer to the oven and bake for 10-15 minutes or until the shrimp is cooked and the breading is golden and crisp.

6. In a small bowl, mix honey and lime (I used about 1/4 cup of honey and half of a lime, but adjust according to your taste, please!) Mix the Thai chili sauce with some of the chili crisp if desired. Serve the shrimp on a platter, basil, drizzle with honey lime and place the chili sauce on the platter as well.

7. Enjoy!