Description
Crispy and flavorful Coconut Shrimp baked to golden perfection, paired with a tangy and spicy Bang Bang sauce made from mayonnaise, sriracha, honey, and lime juice. This dish is a delightful appetizer or main course that combines crunchy coconut coating with a creamy, zesty dipping sauce.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
Bang Bang Sauce
- 1 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the shrimp.
- Prepare dry coating mix: In a bowl, combine the all-purpose flour, salt, black pepper, and cayenne pepper to create a seasoned flour mixture for dredging the shrimp.
- Beat the eggs: In another bowl, beat the two large eggs thoroughly to use as a binding agent for the coating.
- Mix the coconut and breadcrumbs: In a third bowl, combine the sweetened shredded coconut and panko breadcrumbs to create the crispy outer layer for the shrimp.
- Coat the shrimp: Dip each peeled and deveined shrimp first into the seasoned flour mixture, then into the beaten eggs, and finally coat evenly with the coconut and panko mixture.
- Bake the shrimp: Place the coated shrimp on a baking sheet lined with parchment paper or a nonstick surface. Bake in the preheated oven for 15-20 minutes until the shrimp are golden brown and cooked through.
- Make the Bang Bang sauce: While the shrimp bakes, whisk together mayonnaise, sriracha sauce, honey, and lime juice in a bowl until smooth and well combined.
- Serve: Remove the baked coconut shrimp from the oven and serve hot with the Bang Bang sauce on the side for dipping.
Notes
- For extra crispiness, you can broil the shrimp for 1-2 minutes after baking, but watch carefully to avoid burning.
- If you prefer spicier sauce, adjust the amount of sriracha to your taste.
- Ensure the shrimp are fully peeled and deveined for best texture and presentation.
- Using sweetened shredded coconut gives a nice balance of sweetness to complement the spicy sauce.
- To make this recipe gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
