Baked Crispy Honey Lime Shrimp

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Sweet and tangy baked crispy honey lime shrimp is lighter than fried versions with the most incredible sticky honey, lime, and garlic glaze. A MUST for shrimp lovers. 

Baked Crispy Honey Lime Shrimp | lecremedelacrumb.com

Shrimp has been making a weekly – or even bi-weekly – appearance in my kitchen lately. I don’t know what’s gotten into me but I have shrimp on the brain and I can’t seem to get enough of it right now. It’s a good thing my husband loves shrimp as much as I do to help me taste-test and devour all of this seafood goodness.

Baked Crispy Honey Lime Shrimp | lecremedelacrumb.com

This recipe is so simple but packs SO much flavor. First, you marinate the shrimp for just 15 minutes in a mixture of eggs, soy sauce, and rice vinegar. Then dip the shrimp in panko breadcrumbs to coat and arrange them on a large baking sheet in a single layer so that they aren’t overlapping.

Bake at 400 for 10-15 minutes until perfectly golden brown and crispy on the outside.

Baked Crispy Honey Lime Shrimp | lecremedelacrumb.com

While the shrimp is baking, whip up that sweet and tangy honey lime and garlic sauce.

Just bring it all to a boil, stir in a little cornstarch slurry, and voila – you’re done. Combine the sauce and the shrimp and top it off with a little lime zest and chopped fresh cilantro and you’ve got one heck of a tasty shrimp dish on the table.

Baked Crispy Honey Lime Shrimp | lecremedelacrumb.com

What people are saying about these Baked Crispy Honey Lime Shrimp

“Fantastic recipe!! Loved the marinade and method for breading and cooking the shrimp. My fiancé says it’s a keeper! Best of all, this is very Weight Watchers friendly – only 6 points per serving!” – Terri

“Delicious and simple. I didn’t have to go buy any fancy ingredients either. Made for an easy Sunday dinner.” – Lakeeissa

“This was the greatest dish I’ve ever made! I didn’t mix the sauce. I just drizzled it on top.” – Risa

Baked Crispy Honey Lime Shrimp | lecremedelacrumb.com

Baked Crispy Honey Lime Shrimp

Sweet and tangy baked crispy honey lime shrimp is lighter than fried versions with the most incredible sticky honey, lime, and garlic glaze. A MUST for shrimp lovers.
4.6 from 22 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

  • 1 1/2 pounds shrimp, peeled and de-veined
  • 2 eggs
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup panko breadcrumbs

Sauce

  • 2 tablespoons butter
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2 teaspoons minced garlic
  • juice of 1 lime (about 1 tablespoon)
  • 1 teaspoon sriracha sauce
  • 2 tablespoons cold water
  • 1 tablespoon corn starch
  • lime zest and cilantro, for topping

Instructions

  • In a medium bowl whisk together eggs, soy sauce and rice vinegar. Add shrimp and stir to combine. Cover and chill for 15 minutes.
  • Dip the shrimp in the panko crumbs to coat as thoroughly as you can, then arrange in a single layer on a greased baking sheet. Spray shrimp with cooking spray.
  • Bake at 400 degrees for 10-15 minutes until golden.
  • While shrimp is baking, prepare the sauce. In a medium sauce pan melt butter over medium high heat. Stir in honey, soy sauce, garlic, sriracha, and lime juice. Bring to a boil.
  • In a small bowl whisk together water and corn starch until dissolved. Pour into sauce pan, stir until thickened. remove from heat.
  • Once shrimp are cooked and golden, toss them in the sauce (or pour sauce over shrimp, turning to coat as necessary). Top with lime zest and chopped cilantro. Serve immediately.
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Comments

4 stars
Hi Tiffany! I m Jaya roy Chowdhury, teacher,professional singer and dancer! Glad to connect with you! I find cooking therapeutic and interesting! Your recipes are super easy to follow! Thanks so much @ loads of love al

What a great recipe!! I am going to try this thank yo so much.

5 stars
Wow so good!

This was a surprisingly simple recipe but big paYoff.

Lime zest and cilantro as garnish Added a nice freshness. DEFINITELY will make again soon.

    So glad you enjoyed this recipe so much, Chris! Thank you!

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