Crispy Baked Coconut Shrimp
A delicious and easy alternative to deep-fried coconut shrimp. This recipe requires minimal effort and mess, but yields maximum flavor and crunch.
Servings: 4 people
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/4 cup sriracha
- 1 tablespoon fresh lime juice
- 1/2 cup unbleached all-purpose flour
- salt and freshly ground black pepper
- 2 large eggs beaten
- fresh parsley minced, for garnish (optional)
Instructions
- Preheat oven to 350 °F (177 °C).
- Whisk together panko and unsweetened 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 in a small bowl: mayonnaise, sriracha and lime juice. Cover and refrigerate until ready to serve.
- Increase oven to 425 °F (218 °C).
- 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. Dredge one shrimp in flour and shake off excess, dip in egg and then coat thoroughly with coconut mixture. 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.
Video
Notes
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!
Nutrition
Calories: 534kcal | Carbohydrates: 26g | Protein: 31g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 390mg | Sodium: 1896mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 4.8mg
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