I, personally, am a total shrimp fiend. I could eat only shrimp for the rest of my days and be totally happy. They're so easy to make, and so versatile! And that high protein-low fat ratio ain't shabby, either. In the words of Bubba Gump, you can barbecue it, boil it, broil it, saute it.... what can't you do with shrimp?! Personally, I'm a little scared of frying so I usually stay away from making fried shrimp, but I adore coconut shrimp. This recipe has all the satisfying crunch of fried coconut shrimp but it's baked! Oh yes. Let's get cooking.
Y'all. I'm so ridiculous. Making wedding cakes? Child's play. Souffles and mousses? Easy peasy. Frying stuff? Ohhhh no. No thanks. I'm totally afraid of frying. So oven-fried stuff is what I like to do! I get the crunch but I don't get the hot oil splatter and the potential house-going-up-in-flames. Ya feel me?
Coconut shrimp, in my opinion, are the perfect balance of sweet and savory. If you don't mind the texture of shredded coconut {and a surprising amount of people actually do?}, then you will totally love these shrimp! The perfect accompaniment to these crispy, crunchy bites is a creamy, delicious sriracha mayo! Just mix up mayo and as much sriracha as your tastebuds can handle, and you have one perfect, ridiculously simple dipping sauce.
The original recipe for these yummies comes from SkinnyTaste, and I've been making them for years! I just never got around to taking pretty pictures and posting them... oops. But now, the time has come! These are just way too perfect to keep all to myself. Though I will admit that when I made these, I definitely struggled to not eat the whole entire tray by myself in one sitting 😉
If you like seafood, you will totally love these little shrimpies! Crisp, crunchy, and totally light... and absolutely grease-free. Who needs to fry when you can bake for just about the same results? And... who needs to get these from a restaurant when you can make them homemade for amazing results? Cheap, easy, and basically the best shrimp ever. Get in the kitchen and whip these up! Happy eating 🙂
{recipe from SkinnyTaste}
- 1 lb shrimp, peeled and de-veined
- ½ cup sweetened shredded coconut
- ½ cup seasoned panko crumbs
- 2 tablespoon all-purpose flour
- 1 egg
- salt, pepper, and garlic powder to taste
- for the dipping sauce: mayo and sriracha sauce
- Preheat oven to 425F.
- Clean shrimp, rinse, and pat dry.
- In a small bowl, combine the coconut and panko. In a separate small bowl, break the egg and whisk lightly, and in a third bowl, whisk together the flour and seasonings.
- Dip your shrimp first in the flour, shaking off the excess, then the egg, and then the coconut-panko mixture.
- Place shrimp on a baking sheet lined with parchment, and spray lightly with nonstick spray.
- Bake shrimp for 10 minutes, then flip and bake for 6-7 minutes longer.
- When ready to serve, mix together the mayonnaise and as much sriracha hot sauce as desired. Enjoy!
Jess @ Flying on Jess Fuel says
I love shrimp, too. And coconut shrimp is definitely one of the best ways to eat them!! Yours look amazing-- so perfectly crispy!
Harriet Emily says
This sounds amazing! I've never tried coconut shrimp before. It looks so delicious, I definitely need to try it now! It sounds perfect with the sriracha and mayo too 🙂