Quick Coconut Shrimp

  • 1 pound large shrimp, 16-20 count
  • ¼ cup mayonnaise
  • 1 teaspoon sriracha (or other hot sauce)
  • ½ cup panko* (Japanese bread crumbs)
  • 1 cup coconut flakes*
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

Preheat the oven to 450°F. Place a silicone baking mat on a cookie sheet; set aside.

Peel and devein the shrimp; mix with the mayonnaise and sriracha or other hot sauce; set aside.

In a shallow bowl, mix the panko, coconut flakes, and spices.

Roll the coated shrimp in the seasoned coconut mixture. Place the shrimp on the baking sheet.

Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve hot.

* Instead of panko and coconut flakes, I used 1 ½ cups of a great coconut panko mix from Aldi. You can, of course, mix your own as described above.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes
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