Community recipe
Crispy Coconut Shrimp with Sweet Corn Succotash and Lime Yogurt
Oven-crisp coconut shrimp are paired with a buttery sweet corn and lima bean succotash, then finished with a cool, tangy lime yogurt sauce. It is a bright, crowd-pleasing dinner with a crunchy, familiar twist.
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- medium
Get ready
Ingredients
- 1 tbsp olive oil
- 0.75 cup greek yogurt
- 1 tbsp lime juice, freshly squeezed
- 1 tsp honey
- 0.25 tsp kosher salt
- 0.13 tsp cayenne pepper
- 1.5 lb large raw shrimp, peeled and deveined, tails left on
- 0.5 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumb
- 0.75 cup unsweetened shredded coconut
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 tbsp unsalted butter
- 2 cup corn kernels, fresh or frozen
- 1.5 cup frozen lima beans
- 1 red bell pepper, seeded and diced
- 2 scallions, thinly sliced
- 0.25 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 tbsp cilantro, roughly chopped
Make it
Instructions
- 01
Prepare the station and lime yogurt sauce
Set an oven rack in the upper-middle position and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper, then lightly coat the parchment with 1 tbsp olive oil. Rinse and dry the produce; set a large skillet, three shallow bowls, and a wire rack near the work area. In a small bowl, whisk 3/4 cup Greek yogurt, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp cayenne pepper until smooth; refrigerate the sauce until serving. | Why: A greased, lined pan promotes browning without sticking, while chilling the sauce lets its flavors meld.
- 02
Season and bread the shrimp
Pat 1 1/2 lb large raw shrimp very dry and arrange them on the wire rack. Place 1/2 cup all-purpose flour in the first shallow bowl. In the second bowl, beat 2 eggs until fluid. In the third bowl, combine 1 cup panko breadcrumbs, 3/4 cup unsweetened shredded coconut, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Working with one shrimp at a time, coat it in flour, then egg, then press it firmly into the coconut mixture. Transfer each breaded shrimp to the oiled, parchment-lined baking sheet in one uncrowded layer. | Why: Drying and seasoning the shrimp improves adhesion and flavor, and the three-stage coating creates a crisp, even crust.
- 03
Bake the shrimp
Bake the breaded shrimp at 425°F until the crust is deep golden and the shrimp are opaque through the center, 10 to 12 minutes. Do not turn them; begin checking at 10 minutes to avoid overcooking. Rest the shrimp on the baking sheet for 2 minutes. | Why: High oven heat crisps the coconut coating quickly, and a brief rest keeps the crust intact.
- 04
Cook the sweet corn succotash
While the shrimp bakes, heat a large skillet over medium-high heat. Melt 1 tbsp unsalted butter until foamy, then add 2 cups corn kernels, 1 1/2 cups frozen lima beans, and 1 red bell pepper. Cook, stirring often, until the vegetables are hot and the corn has browned in spots, 6 to 8 minutes. Stir in 2 scallions, 1/4 tsp kosher salt, and 1/4 tsp black pepper; cook for 1 minute more. Remove the skillet from the heat and keep warm. | Why: Browning concentrates the corn's sweetness, while adding the scallions at the end preserves their fresh bite.
- 05
Plate and serve
Divide the warm succotash among four shallow bowls. Top each portion with the crisp shrimp, then spoon on the chilled lime yogurt sauce. Finish with 1 tbsp cilantro and serve immediately while the shrimp coating is crisp and the vegetables are warm. | Why: Plating the warm succotash beneath the shrimp protects the crisp coating, and the cool sauce balances the savory, toasted flavors.
