Easy Sweet and Spicy Key Lime Coconut Shrimp is butterfly shrimp in a crisp panko breadcrumb with coconut flakes in a sweet, spicy, lime sauce with garbanzos.
Sauce can be poured over crispy coconut shrimp or served on the side as dip. If sauce is poured over shrimp, have it right away. Shrimp breading can get soggy.
Once in a while, I like getting pre-made dishes that I can popped in the oven and have dinner ready in less than an hour.
One of the things I like is Seapak Coconut Shrimp which I get at Costco or Sams and it comes with 2 bags of coconut shrimp. A pound of shrimp in each bag.
This saves me time when I am craving for coconut shrimp. No need to grate fresh coconut and less prepping.
At the back of the box, they have a Sweet and Spicy Key Lime Coconut Shrimp recipe which I improvised to my taste.
If you’ve been following my blog, you know I love to tweak recipes until I get the right consistency and flavor to my liking. Why not! My taste is usually different from other people.
I love citrusy dishes but I find this recipe to have too much lime juice. It calls for 1 cup key lime juice which is too citrusy for my taste. Instead I used 1 cup coconut milk and ½ cup lime juice.
Bake coconut shrimp at 425 degree F for 15 minutes each side. To get a crispier shrimp, I extended the baking time.
No need to thaw shrimp. After 15 minutes of baking, flip shrimp to the other side. Once done, remove from oven.
Note: The packaging instructions state to bake for 13 – 14 minutes. You can follow this, then from there extend the time to the crispiness you desire.
The sauce is quite versatile so you can also adjust the amount of lime or coconut milk. Some people might not care for the creamy, strong flavor of coconut milk and like it more lime-ny.
While making the sauce, keep tasting until you get the right blend of flavor to your liking. I also added a few more tablespoons brown sugar and added powdered cayenne pepper instead of fresh crushed pepper.
I added chick peas or garbanzos as it goes well with coconut milk and shrimp, but can be omitted. Instead you can add more green and red bell pepper.
Ways to Have this Easy Sweet and Spicy Key Lime Coconut Shrimp
- Have it over white rice.
- Wrap it in tortilla like a burrito.
- Over a crispy taco shell with your favorite vegetables like spinach or lettuce.
- Coconut shrimp is great with salad with its sweet spicy sauce and garbanzos.
Try this other Delicious Breaded Shrimp
Easy Sweet and Spicy Key Lime Coconut Shrimp
- 1 bag SeaPak Coconut Shrimp
- 1 15 oz can garbanzos or chick peas, drained
- 1/2 cup key lime juice
- 1 cup coconut milk
- 2 teaspoons cornstarch
- ¼ cup & 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- ¼ cup red bell pepper julienned
- Preheat oven to 425 degrees F and bake for 13-14 minutes per packaging instructions. Note: No need to thaw shrimp. Also, I baked mine for 30 minutes, 15 minutes each side for a crispier coconut shrimp.
- Meanwhile, combine and whisk all the sauce ingredients in a bowl.
- Pour sauce in a sauce pan over medium heat. Lower heat once it simmer. Add garbanzos and simmer for a few minutes until sauce is thick. Turn off heat.
- Transfer baked coconut shrimp in a platter. Either serve the sauce on the side or pour it over coconut shrimp.
- If you buy this at Costco or Sams, the package comes with 2 bags of coconut shrimp.
- If you pour sauce, leftover coconut shrimp breading can get soggy. On the packaging, they have the original Sweet and Spicy Key Lime Coconut Shrimp recipe. I improvised this recipe to my liking. If you prefer it lime-ny then follow their recipe.
- I have made this and added 1/4 teaspoon curry powder and it was also delicious.