Easy Sweet and Spicy Key Lime Coconut Shrimp

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.

Course Appetizer, Main Course

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 390kcal

Ingredients

1 bag SeaPak Coconut Shrimp
1 15 oz can garbanzos or chick peas, drained

Sauce

½ cup key lime juice
1 cup coconut milk
2 teaspoons cornstarch
¼ cup & 2 tablespoons brown sugar
⅛ teaspoon cayenne pepper powder
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon pepper
⅛ teaspoon salt
¼ cup red bell pepper julienned

US Customary - Metric

Instructions

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.

Notes

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 ¼ teaspoon curry powder and it was also delicious.

Nutrition