- 1 pound large shrimp peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/4 cup sriracha
- 1 tablespoon fresh lime juice
- 1/2 cup unbleached all-purpose flour
- salt and freshly ground black pepper
- 2 large eggs beaten
- fresh parsley minced, for garnish (optional)
- Preheat oven to 350°F.
- Whisk together panko and coconut in a bowl. Spread mixture onto a rimmed baking sheet in a single layer. Bake for 4 minutes, until lightly golden. Return to bowl and whisk in kosher salt.
- Place oven-safe rack on baking sheet.
- Meanwhile, whisk together dip ingredients: mayonnaise, sriracha and lime juice. Cover and refrigerate until ready to serve.
- Increase oven to 425°F.
- Put flour on a small plate and season with salt and pepper, stir to combine.
- Set up your breading station in this order: flour, egg, breading. Dip one shrimp into flour and shake off excess, dip in egg and then coat thoroughly with breading. Place on rack in baking sheet. Repeat with remaining shrimp.
- Bake for 8 to 10 minutes until shrimp are golden brown and cooked through. Transfer shrimp to platter and garnish with parsley if desired. Serve immediately with sriracha mayonnaise for dipping.
Source: Pinch And Swirl
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