Imagine biting into a crispy, golden-brown shrimp with a perfect coconut coating that transports you to a beachside paradise - without the deep-frying guilt! This Baked Coconut Shrimp with Spicy Mayo Dipping Sauce is about to become your new favorite quick and impressive meal that looks like it came straight from a gourmet restaurant, but can be whipped up in just 35 minutes. Get ready to elevate your home cooking game and impress everyone at the table with this irresistible Asian-inspired dish that combines crunchy texture, succulent seafood, and a kick of spicy mayo!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the shrimp from sticking.
- In a shallow bowl, combine the shredded coconut and breadcrumbs. Mix them well to ensure an even distribution.
- In another shallow bowl, beat the two eggs until well combined. This will be used as the egg wash for the shrimp.
- Take the peeled and deveined shrimp and season them lightly with salt. This enhances the flavor of the shrimp.
- Coat each shrimp first in the beaten eggs, allowing any excess egg to drip off.
- Next, dip the egg-coated shrimp into the coconut and breadcrumb mixture, pressing gently to ensure that the mixture adheres well to the shrimp.
- Place the coated shrimp in a single layer on the prepared baking sheet, ensuring they are not touching to allow for even cooking.
- Bake the shrimp in the preheated oven for about 15-20 minutes or until they are golden brown and crispy. Flip the shrimp halfway through the baking time for even crispiness.
- While the shrimp are baking, prepare the spicy mayo dipping sauce. In a small bowl, combine the mayonnaise and sriracha sauce. Adjust the amount of sriracha according to your preferred spice level.
- Once the shrimp are done baking, remove them from the oven and let them cool for a few minutes before serving.
- Serve the baked coconut shrimp warm with the spicy mayo dipping sauce on the side. Enjoy your delicious Asian-inspired dish!
Tips
- Choose large, high-quality shrimp for the best texture and presentation
- Pat shrimp completely dry before coating to ensure maximum crispiness
- Don't overcrowd the baking sheet - give each shrimp space for even browning
- Use unsweetened shredded coconut for a more authentic flavor profile
- For extra crunch, consider adding a pinch of panko breadcrumbs to your coating mix
- Adjust sriracha in the mayo sauce to control the heat level
- Serve immediately after baking for the crispiest experience
- For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 250mg
