Crispy Baked Coconut Shrimp

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

1. 1

   Preheat oven to 350 °F (177 °C).

2. 2

   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.

3. 3

   Place oven-safe rack on baking sheet and and brush with oil or coat with non-stick cooking spray.

4. 4

   Meanwhile, whisk together dip ingredients in a small bowl: mayonnaise, sriracha and lime juice. Cover and refrigerate until ready to serve.

5. 5

   Increase oven to 425 °F (218 °C).

6. 6

   Put flour on a small plate and season with salt and pepper, stir to combine.

7. 7

   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.

8. 8

   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.