Who doesn’t love shrimp? My family loves anything with shrimp in it – pasta, spicy, buttered, fried – you name it! I found this easy coconut shrimp recipe online and decided to cook baked shrimp for dinner. Instead of coconut, I also used parmesan cheese or garlic powder for a unique flavor. You can also skip the coconut and just add an extra cup of panko for the breading.
My kids like spicy so they are good with the sriracha. You can also substitute the dip with sweet chili sauce, plain mayo, honey mustard or catsup.
This crispy baked shrimp is best for appetizers or finger food during small gatherings. You can also prepare them as baked coconut shrimp tacos. We always prepare this during movie nights at home instead of the usual popcorn and chips. It takes only 30 minutes to prepare so no hassle!
Take out your baking rack set and start prepping!
Make sure you have the following ingredients. Double the ingredients for more servings:
- 1 pound large shrimp peeled and deveined
- 1 cup panko breadcrumbs (add 1 ½ if you will skip the coconut)
- 1/2 cup unsweetened shredded coconut (you can also use ¼ cup of garlic powder or parmesan cheese)
- 1/2 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/4 cup sriracha (add more if you want it spicier)
- 1 tablespoon fresh lime juice
- 1/2 cup unbleached all-purpose flour
- salt and freshly ground black pepper to taste
- 2 large eggs beaten
- fresh parsley minced, for garnish (optional)
Here’s how you make them:
- Preheat the oven to 350°F. Brush your oven-safe rack with oil or cooking spray. Place it on a baking pan and set aside.
- In a mixing bowl mix together the panko with coconut (or garlic powder or parmesan cheese). Spread it evenly on a baking pan and bake for 4 minutes until golden brown. Return the panko mixture to the mixing bowl and mix in the kosher salt.
- Prepare the dip by mixing the mayo, sriracha, and lime juice. Cover well and refrigerate.
- Prepare your breading station. Put flour in a plate and mix in the salt and pepper. Put the beaten eggs in a small bowl. In another plate, put the panko mixture.
- Dip the shrimp in flour first, shake it off. Dip in egg, then coat thoroughly with the panko mixture.
- Arrange them carefully on the baking rack without touching.
- Increase oven temperature to 425°F and bake the shrimp for 8 to 10 minutes or until golden brown.
- Once cooked, arrange on a platter, garnish with parsley and serve with your choice of dips.
I hope that you will enjoy this recipe. It is so easy to prepare that you can make 4 batches – just watch them disappear in a few minutes! Baked coconut shrimp is also good for Keto diets so you don’t have to worry about your diet.
Don’t forget to share the recipe with friends and family!