• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 4

Crispy Baked Coconut Shrimp

  • Recipe Submitted by on

 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)


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.

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