Side Pannel
Crispy Baked Coconut Shrimp
Crispy Baked Coconut Shrimp
- Recipe Submitted by maryjosh on 03/15/2018
Ingredients List
- 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)
Directions
Preheat oven to 350°F.
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.
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.
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