Crispy Baked Coconut Shrimp Platter with Chili-Lime Dip + Butterhead Salad (Oven)
Crowd-pleasing “pub tray” vibes without deep frying: bake crispy coconut shrimp and serve with an easy sweet-chili-lime dip plus a simple side salad. Very little hands-on time.
Back to full listIngredients
- Kroger® Crunchy Coconut Shrimp with Sweet Chili Sauce Frozen 3 boxes (10 oz each)
- Gotham Greens® Butterhead Living Lettuce 2 heads (or equivalent greens)
- Organic Cucumber 1, sliced
- Fresh Organic Large Ripe Avocado 2, sliced (optional)
- Limes (not listed) 2
- Olive oil (pantry) 3 tbsp
- Salt + pepper (pantry) Salt and pepper to taste
Instructions
- Bake shrimp: Heat oven to 425°F. Arrange coconut shrimp in a single layer on 2 sheet pans. Bake per package directions (typically 12–15 minutes), rotating pans halfway for even crisping.
- Quick salad: Tear butterhead lettuce. Add sliced cucumber (and optional avocado).
- Dress: Whisk 3 tbsp olive oil with juice of 1 lime, salt, and pepper. Toss with salad right before serving.
- Dip: Use included sweet chili sauce; brighten it with a squeeze of the remaining lime (stir in).
- Serve: Put shrimp on a platter with dip and the salad alongside.
Health notes: More indulgent (breaded shrimp + sweet sauce). Balance by adding plenty of salad and going easy on dip.
Drink pairing: Great with a session IPA, pale ale, or a wheat beer (hefeweizen) that plays nicely with coconut and sweet chili. Lager works too.