No-Cook Charred Sheet Pan Sweet-Spicy Coconut Shrimp (Crowd-Pleaser)
This no-cook sheet pan recipe uses a quick char under the broiler to create perfectly caramelized, sweet-spicy coconut shrimp with minimal effort. It's an ideal crowd-pleasing appetizer or main that delivers restaurant-quality flavor with a simple, hands-off cooking method.
Ingredients
Ingredients
- 1.5 lb large shrimp peeled and deveined, tails on
- 1 cup unsweetened shredded coconut finely shredded
- 0.5 cup panko breadcrumbs
- 1 tbsp red curry paste
- 1 tbsp honey
- 1 tsp sriracha
- 1 tsp lime zest
- 2 tbsp coconut oil melted
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro chopped, for garnish
- 1 unit lime cut into wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer under the broiler for 1-2 minutes to re-crisp. Make-Ahead: The shrimp can be coated and arranged on the baking sheet up to 4 hours ahead; keep covered in the refrigerator until ready to broil. Substitutions: You can use gluten-free panko or crushed rice crackers for a gluten-free version. For a milder spice, reduce the sriracha to 1/2 teaspoon. Serving Suggestions: Serve these shrimp as an appetizer with a sweet chili dipping sauce or as a main course over coconut rice or a fresh green salad.