Easy Semi-Homemade Coconut Shrimp!
This easy and delicious coconut shrimp recipe only takes a few minutes and tastes amazing! It is semi-homemade which makes it reasonable for a quick weeknight dinner. Perfect on it’s own or on coconut shrimp tacos (Recipe here) or in a Tropical shrimp rice bowl!
First buy the frozen crunchy butterflied shrimp
Preheat oven to 450 degrees. Lay out a piece of parchment paper (my parchment cutting skills need some work!) on a cookie sheet and place as many shrimp as you need.
Next, grab some honey, shredded coconut and chili powder.
I used this Chipolte Chile Powder but any chili powder will work.
I also used unsweetened shredded coconut but you could use sweetened if you want the shrimp to be sweeter.
Sprinkle each piece with a dash of chili powder, then drizzle a little honey and sprinkle some coconut on top.
Bake for 12-14 minutes or until the shrimp looks golden and cooked.
ta da! ready to be devoured! Easy peasy and so tasty!
Easy Semi-Homemade Coconut Shrimp
Ingredients
- 12 Frozen Crunchy Butterflied Shrimp
- 2 Tablespoons Honey
- 1/2 teaspoon chili powder
- 1/4 Cup Shredded Coconut
Instructions
- Preheat oven to 450 F. Lay frozen shrimp out on parchment paper. Sprinkle a little chili powder on each shrimp. Next, Drizzle a little honey on top followed by a sprinkle of the shredded coconut. Bake for 12-14 minutes.