Description
This Crispy Baked Shrimp recipe offers a deliciously crunchy seafood appetizer or main dish, featuring large shrimp coated in a golden panko and coconut breadcrumb mixture, baked to perfection. Served with a spicy and tangy sriracha mayonnaise dip, it’s a perfect combination of flavors and textures that’s quick to prepare and sure to impress.
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: Combine panko breadcrumbs with shredded coconut, or your preferred substitute of garlic powder or Parmesan cheese, in a bowl.
- Toast Breadcrumb Mixture: Line the baking sheet with parchment paper for easier cleanup. Spread the breadcrumb mixture evenly on the parchment and bake for about 4 minutes until golden brown.
- Season Breadcrumbs: Return the toasted breadcrumb mixture to the bowl and mix in the kosher salt to season.
- Prepare Dipping Sauce: In a separate bowl, combine mayonnaise, sriracha sauce, and freshly squeezed lime juice. Cover and refrigerate until ready to serve.
- Set Up Breading Station: On one plate, place the all-purpose flour seasoned with salt and pepper. In a small bowl, have the beaten eggs ready. On another plate, spread out the breadcrumb mixture.
- Bread the Shrimp: Dip each shrimp first into the flour, shaking off any excess, then into the beaten eggs, and finally coat well with the breadcrumb mixture to ensure even coverage.
- Arrange Shrimp for Baking: Place a new sheet of parchment paper on the baking sheet. Arrange the breaded shrimp on the prepared rack evenly spaced.
- Bake Shrimp: Increase the oven temperature to 425°F and bake the shrimp for 8 to 10 minutes, or until they are crispy, golden brown, and cooked through.
- Serve and Garnish: Transfer the shrimp to a platter, garnish with fresh chopped parsley, and serve immediately with the chilled sriracha mayo dipping sauce.
Notes
- For extra crispiness, make sure the shrimp are fully dried before breading.
- You can adjust the spice level of the dipping sauce by modifying the amount of sriracha.
- Using a wire rack for baking allows for better air circulation, promoting a crunchier texture.
- To make this recipe gluten-free, substitute panko breadcrumbs and flour for gluten-free versions.
- Leftover shrimp are best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
