HONEY BAKED COCONUT SHRIMP

By jarren

Ingredients

• Shrimp:
• 1/2 cup honey
• 1 1/2 cups panko crumbs
• 1 cup flaked sweetened coconut
• 1/2 tsp ground cumin
• 1/2 tsp Kosher salt
• 1/4 tsp pepper
• 26 large raw shrimp, peeled and deveined
• Apricot Dipping Sauce:
• 1/2 cup apricot jam
• 2 tsp Dijon mustard
• 3 tbsp chili sauce

Details

Servings 4

Preparation

Step 1

Shrimp:

Preheat oven to 425 degrees. Line large baking sheet with foil and coat with non-stick spray. For shrimp, pour honey in medium bowl and warm on high in microwave 20-25 seconds. On a large plate combine crumbs, coconut, cumin, salt and pepper. Taking shrimp one at a time, dip in honey and coat in crumb mixture. Place on baking sheet and back 14 minutes, turning once.

Sauce:

Place jam in medium bowl and warm in microwave for 45 seconds. Add chili sauce and Dijon, stirring to combine. Serve with shrimp.