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!
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.
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!