Baked Coconut Shrimp with Tequila Lime Butter Sauce

Crunchy coconut shrimp are sort of a secret treat for me. I don’t eat at a lot of chain restaurants, but there are a few that really excel and I make the occasional visit to sample them. The first time I had coconut shrimp years ago, I was attending the trial run of a chain restaurant opening its first branch in town. The night was a real disaster…the waiters were not ready, there were problems with the lighting and the piped in music. One of the bathrooms hadn’t been finished and the bar wasn’t opened.  But the shrimp sure were good.

I generally can’t be bothered with frying at home and this baked version is a bit healthier…leaving room for this creamy tequila lime sauce. I think it adds a little Cinco de Mayo tropical flair to the crispy shrimp. Serve these as a starter to a larger Mexican meal, or make this the main with some rice with lime and cilantro stirred through. Pop open a cold beer with a slice of lime and celebrate.

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