Shrimp Shredded coconut Breadcrumbs Garlic powder Salt Ground black pepper Eggs EVOO Mayonnaise Sriracha sauce Ketchup
You can share this delicious shrimp recipe as both an appetizer and a main course. The sweetness of the coconut actually pairs really well with the garlicky breadcrumbs. You can enjoy the texture of shrimp like it's fried, but this recipe is baked so its healthier.
Shredded coconut is a GF alternative to breadcrumbs or you can combine it with GF breadcrumbs. Plus, you can store Shredded Coconut in the freezer so it lasts longer – up to 6 months!
PREPARE THE COATING - SEASONINGS, COMBINED WITH THE BREADCRUMBS AND COCONUT.
MAKE THE SRIRACHA MAYONNAISE BY COMBINING THE INGREDIENTS INTO A MIXING BOWL.
BEAT THE EGGS IN A BOWL, THEN DIP THE SHRIMP IN IT, DREDGE THROUGH THE BREADING MIXTURE AND ADD THEM TO A BAKING SHEET. BAKE, THEN FLIP AND BAKE ANOTHER FEW MINUTES.
SERVE THE SHRIMP WITH YOUR SRIRACHA MAYONNAISE.