The secret to truly crispy baked coconut shrimp is in the breading. It's all about double toasting - toast the panko breadcrumbs and coconut before you bread the shrimp and let it crisp up again while the shrimp bakes. With this method, the breading adheres perfectly and the shrimp stay truly crispy. It's the best alternative to deep frying that I've found!
Course Appetizer, Main Course
Keyword Christmas, New Year's Eve, party food, pescatarian
Whisk together panko and coconut in a bowl. Spread mixture onto a rimmed baking sheet in a single layer. Bake for 4 minutes, until lightly golden. Return to bowl and whisk in kosher salt.
Place oven-safe rack on baking sheet and and brush with oil or coat with non-stick cooking spray.
Meanwhile, whisk together dip ingredients: mayonnaise, sriracha and lime juice. Cover and refrigerate until ready to serve.
Increase oven to 425°F.
Put flour on a small plate and season with salt and pepper, stir to combine.
Set up your breading station in this order: flour, egg, breading. Dip one shrimp into flour and shake off excess, dip in egg and then coat thoroughly with breading. Place on rack in baking sheet. Repeat with remaining shrimp.
Bake for 8 to 10 minutes until shrimp are golden brown and cooked through. Transfer shrimp to platter and garnish with parsley if desired. Serve immediately with sriracha mayonnaise for dipping.
If you aren't a fan of coconut, no problem! Just use 1 1/2 cups of panko and skip the coconut. And for other dip options, I love Dorothy's suggestions in the comments: Thai sweet chili sauce or mango chutney!