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–+ servings

Baked Coconut Shrimp

Sounds good, and the dipping sauce sounds wonderful as well.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Sriracha Dipping Sauce

  • 1/4 cup mayo
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon honey

For the Shrimp

  • 500 grams large shrimp, peeled, deveined
  • 1/4 cup corn starch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 1 cup shredded coconut
  • 1 teaspoon sea salt

Instructions
 

  • Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  • Preheat your oven to 200 C, line a baking sheet with parchment paper.
  • Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  • Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  • Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  • Serve with the dipping sauce.

Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.