Crispy Baked Coconut Shrimp

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subheading: Spicy Tropical Glaze:

¼ cup - Sugar-free orange marmalade

1 to 2 tsp (depending on desired spice level) - Chili garlic sauce or Sriracha

½ Tbsp - Fresh lime juice (from about ½ lime)

Pinch - Sea salt

subheading: Coconut-crusted Shrimp:

1 lb - Jumbo shrimp (tail-on) - thawed, peeled, and deveined

2 - Eggs

½ cup - “Bread” crumbs (see PRO TIPS)

½ cup - Unsweetened coconut flakes

½ tsp - Sea salt

½ tsp - Cracked black pepper

½ tsp - Chile-lime seasoning

subheading: PRO TIPS:

Depending on the brand of marmalade you find, you may have to add water or vinegar to loosen up the consistency just a little. For the sauce, feel free to also add in fresh garlic, scallion, cilantro, or spices to create your own unique tropical vibe!

For keto/low-carb bread crumbs, I find the best way is to grind up plain pork rinds in a food processor or blender. If you’re not keto, feel free to do this recipe with regular panko bread crumbs.

Turn this into a full meal by making this your next #TacoTuesday, as this makes for an amazing taco filling! For fish tacos, cut the fish into 1-inch wide strips, and make sure to increase the cooking time to 15 minutes. Sprinkle on your favorite toppings, or you can just serve as fish sticks.

If you have a smaller air-fryer, you can either halve this recipe or cook it in two batches, as it most likely won’t all fit. No air-fryer? No problem…bake these on a foil-lined baking sheet for 10 to 15 minutes at 425°F (218°C), flipping them over halfway through.

Directions at chef-michael.com

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