Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try! The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite. Dip them into the Sriracha Mayonnaise and they are heavenly. Great dinner or appetizer.
Did I mention that these are baked in the oven!? That means they are also EASY and HEALTHIER for you because they aren’t fried! I got you, Babe! And YOU got THIS!
Coconut – A Good Source of Fiber
Shredded Coconut is a great Gluten Free alternative to breadcrumbs and it’s a good source of Fiber with 3 tablespoons containing 3g (Bob’s Red Mill Unsweetened Shredded Coconut). For those eating a gluten free diet, it may be harder for you to get the recommended amount of Fiber each day so this is a great addition to your diet! Medical experts recommend about 25g of Fiber each day for women and 38 for men. Yet, the average person gets only about 15g. I tracked my Fiber intake and it ranged from 10g to 20g, so it’s something that I am looking to improve on and get more consistency with.
You can add coconut to smoothies, to oatmeal, to peanut butter toast, to salads, and so much more! In this recipe, I have combined the coconut with some Gluten Free Breadcrumbs, but you can either replace with regular breadcrumbs or more coconut.
Store Shredded Coconut in the freezer so it lasts longer – up to 6 months!
Try these other delicious Baked-not-Fried recipes. You can replace breadcrumbs with shredded Coconut in any of these!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
PREP-AHEAD TO MAKE YOUR BAKED COCONUT SHRIMP COOKING KIT
You are busy, so these are the steps you can do a day or two in advance to prepare food ahead! (See the recipe below for more details)
Make the Coconut mixture by combining the shredded coconut, breadcrumbs, garlic powder, salt, and pepper. Store covered in the fridge until ready to cook.
Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup. Whisk together until blended. Store covered in the fridge. BTW, check out my super easy recipe for Homemade Ketchup with Honey (no refined sugar here!).
COOK YOUR BAKED COCONUT SHRIMP
Preheat oven to 400 F degrees.
Rinse the cleaned shrimp and pat dry with paper towel. Beat the 3 eggs together in a medium bowl.
Dip each shrimp in the egg and then dredge in the coconut mixture. Then lay on an oiled sheet pan so that none of the shrimp are touching.
Bake for 10 minutes. Flip the shrimp over and bake for another 5 minutes.
Serve with the Sriracha Mayo and enjoy!
😍 Carrie
Baked Coconut Shrimp with Sriracha Mayonnaise
Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try! The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite. Dip them into the Sriracha Mayonnaise and they are heavenly. Did I mention that these are baked in the oven!? That means they are also EASY and HEALTHIER for you because they aren't fried!
Ingredients
Shrimp
- 1 lb Cleaned Shrimp, 26-30/lb
- ½ cup Shredded Coconut, unsweetened
- 3 tbls Breadcrumbs
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 3 Eggs
- 2 tbls Extra Virgin Olive Oil Spray
Sriracha Mayonnaise
- ¾ cup Mayonnaise
- 1 Tbls Sriracha Sauce, or more to taste
- 1 Tbls Ketchup
Instructions
Prep Ahead for your Coconut Shrimp
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Make the Coconut mixture: In a medium bowl or gallon plastic bag, mix the shredded coconut, breadcrumbs, garlic powder, salt, and pepper. Store covered in the fridge until ready to cook.
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Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup. Whisk together until blended. Store covered in the fridge.
Cook your Coconut Shrimp
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Preheat oven to 400 F degrees.
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Rinse the cleaned shrimp and pat dry with paper towel. Beat the 3 eggs together in a medium bowl.
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Dip each shrimp in the egg and then dredge in the coconut mixture. Then lay on an oiled sheet pan so that none of the shrimp are touching.
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Bake for 10 minutes. Flip the shrimp over and bake for another 5 minutes.
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Serve with the Sriracha Mayo and enjoy!
Linger says
Carrie, this shrimp is fabulous. What a GREAT recipe with the coconut crust and the sriracha mayo. And BTW … I love your photos and especially your serving dish. Thanks for the post.
Chef Mimi says
Love this! And I love that you paired the sweetish shrimp with a spicy mayo!