coconut shrimp with double the sauce

This shrimp is breaded in coconut, oven-baked, then served up with a peppery honey sauce full of mango chunks AND a spicy honey mustard. If you know me, and you maybe know my dad (or know about my dad), you’ll know this is our kind of shrimp recipe. Actually, it’s my brother Brendan’s, too. SO MUCH FLAVOR. And crispy, crunchy TEXTURE. Am I being dramatic? Absolutely, but this shrimp is so delicious and even healthier than ordering coconut shrimp out at a restaurant, because they’re baked, not fried, which helps to balance out the fact that these are addicting. But those two honey sauces steal the show. Don’t skip them either. You need ALL the sauce, and these shrimps go from tasty to BEYOND DELICIOUS with them

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Step 1

1. Preheat the oven to 425°F. Grease two baking sheets. 2. MAKE THE SHRIMP. In a shallow bowl, beat the eggs. In a separate shallow bowl, stir together the shredded coconut, bread crumbs, flour, sesame seeds, paprika, and a pinch of salt. 3. Add the shrimp to the egg and toss well to coat. Working with one shrimp at a time, remove from the egg, allowing the excess to drip off. Dredge the shrimp through the coconut mixture, pressing gently to adhere. Place on the prepared baking sheets. Repeat with the remaining shrimp. Lightly brush or mist the shrimp with olive oil. Bake, rotating the baking sheets halfway through, until the coating is light golden and crisp, 8 to 12 minutes. 4. MEANWHILE, MAKE THE HONEY PEPPER SAUCE. In a small bowl, combine the honey, lemon zest and juice, and pepper. Stir in the mango. 5. Arrange the shrimp on a serving platter with lemon wedges for squeezing. Serve with both sauces alongside for dipping

Step 2

In a small bowl, combine the mayonnaise, mustard, honey, lemon juice, curry powder, and cayenne. Season with salt. Store refrigerated in an airtight container for up to 2 weeks.