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!
Servings 4 people
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
- 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.
- 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
- 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!
