Description
Crispy Baked Shrimp is a delicious and easy-to-make appetizer featuring large shrimp coated in a crunchy mixture of panko breadcrumbs and shredded coconut (or garlic powder/Parmesan), then baked to golden perfection. Served with a spicy sriracha mayo dipping sauce and garnished with fresh parsley, this recipe is perfect for gatherings or a flavorful snack.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp (peeled and deveined)
- 1 cup panko breadcrumbs (or 1 ½ cups if omitting the coconut)
- 1/2 cup unsweetened shredded coconut (or substitute with ¼ cup garlic powder or Parmesan cheese)
- 1/2 tsp kosher salt
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 large eggs (beaten)
Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup sriracha sauce (adjust for spiciness)
- 1 tbsp freshly squeezed lime juice
Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare Rack: Preheat your oven to 350°F. Lightly oil a rack or use cooking spray, then place it on a baking sheet and set aside.
- Mix Breadcrumbs and Coconut: In a bowl, combine the panko breadcrumbs with shredded coconut (or your chosen substitute of garlic powder or Parmesan cheese) until well mixed.
- Toast the Breadcrumb Mixture: Line the baking sheet with parchment paper for easy cleanup. Spread the breadcrumb mixture evenly on the parchment and bake for about 4 minutes until golden brown and fragrant.
- Season the Breadcrumbs: Transfer the toasted breadcrumb mixture back to the bowl and stir in the kosher salt to evenly distribute the seasoning.
- Make the Dipping Sauce: In a separate bowl, combine mayonnaise, sriracha sauce, and freshly squeezed lime juice. Mix well, cover, and refrigerate until ready to serve.
- Set Up Breading Station: On one plate, place the all-purpose flour and season it with salt and pepper. In a small bowl, have the beaten eggs ready. On another plate, spread out the toasted breadcrumb mixture.
- Bread the Shrimp: Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally coat well with the breadcrumb mixture, ensuring even coverage.
- Arrange Shrimp on Rack: Place a fresh sheet of parchment paper on the baking sheet. Arrange the breaded shrimp spaced evenly on the prepared rack to allow airflow during baking.
- Bake the Shrimp: Increase the oven temperature to 425°F and bake the shrimp for 8 to 10 minutes, or until they turn crispy and golden brown. Monitor closely to avoid overcooking.
- Serve: Transfer the crispy baked shrimp to a serving platter, garnish with chopped fresh parsley, and enjoy them hot with the prepared spicy sriracha mayo dipping sauce.
Notes
- You can substitute shredded coconut with garlic powder or Parmesan cheese depending on your taste preference or dietary needs.
- Adjust the amount of sriracha in the dipping sauce to control the spice level.
- Using a rack while baking helps the shrimp get crispy on all sides without frying.
- Make sure to toast the breadcrumb mixture prior to coating the shrimp for an extra crispy texture.
- Ensure shrimp are peeled and deveined for the best eating experience.
