Description
Crispy Baked Shrimp offers a deliciously crunchy and flavorful twist on shrimp by coating them in toasted panko and shredded coconut breadcrumbs, then baking to golden perfection. Paired with a tangy, spicy sriracha mayonnaise dip enhanced with lime juice, this appetizer is perfect for gatherings or a tasty seafood treat with less oil than frying.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined
- 1 cup panko breadcrumbs (or 1 ½ cups if omitting the coconut)
- ½ cup unsweetened shredded coconut (or substitute with ¼ cup garlic powder or Parmesan cheese)
- ½ tsp kosher salt
- ½ cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 large eggs, beaten
Dipping Sauce
- ½ cup mayonnaise
- ¼ cup sriracha sauce (adjust for spiciness)
- 1 tbsp freshly squeezed lime juice
Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 350°F. Lightly oil a rack or spray it with cooking spray, then place it on a baking sheet and set aside.
- Mix Breadcrumbs and Coconut: In a bowl, combine panko breadcrumbs with shredded coconut (or your chosen substitute such as garlic powder or Parmesan cheese).
- Toast Breadcrumb Mixture: Line the baking sheet with parchment paper for easier cleanup. Spread the breadcrumb mixture evenly and bake for about 4 minutes until the breadcrumbs are golden brown and toasted.
- Season Breadcrumbs: Return the toasted breadcrumbs to the bowl and mix in the kosher salt evenly.
- Prepare Dipping Sauce: In a separate bowl, combine the mayonnaise, sriracha sauce, and lime juice. Cover this bowl and refrigerate until ready to serve to let the flavors meld.
- Set Up Breading Station: Arrange three stations: a plate with seasoned flour (salt and pepper), a small bowl with the beaten eggs, and a plate with the toasted breadcrumb mixture.
- Coat the Shrimp: Dip each shrimp first into the flour, shaking off excess, then dip it into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
- Arrange Shrimp on Rack: Place a new sheet of parchment paper on the baking sheet and arrange the breaded shrimp on the prepared rack, ensuring they do not touch for even crisping.
- Increase Oven Temperature and Bake: Increase the oven temperature to 425°F and bake the shrimp for 8 to 10 minutes until they turn crispy and golden brown on the outside.
- Serve: Transfer the baked shrimp to a platter, sprinkle with chopped fresh parsley for garnish, and serve alongside the chilled sriracha mayo dipping sauce.
Notes
- For a nutty flavor and extra crunch, do not skip the shredded coconut unless substituting with garlic powder or Parmesan.
- Adjust the amount of sriracha in the dipping sauce according to your spice preference.
- Make sure shrimp are dry before coating to help the coating stick better and ensure crispiness.
- Using a wire rack for baking helps cook shrimp evenly and keeps the bottom crispy.
- To make cleanup easier, line baking sheets with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
