When I was growing up, weekends at my grandmother’s seaside cottage were something I eagerly awaited all week. Nestled on a quiet stretch of coast, the little cottage was a place where time seemed to slow down, and the only worries were whether the tide was coming in or going out. One of my fondest memories from those days was gathering around the small, weathered kitchen table with family, ready to indulge in a feast of fresh seafood.
My grandmother had a way with shrimp, and her Crispy Baked Shrimp was legendary. She’d spend the morning down at the local market, picking out the plumpest, freshest shrimp from the day’s catch. Back at the cottage, we’d watch as she prepared the shrimp with a practiced hand, chatting away and telling stories of her own childhood by the sea. I remember how the kitchen would fill with the scent of toasted coconut, tangy lime, and just the right hint of spice—aromas that to this day transport me back to those carefree weekends.
This recipe for Crispy Baked Shrimp is inspired by those cherished times, but with a few modern twists. While my grandmother used to fry her shrimp in a cast iron skillet, I’ve opted for baking to keep things a bit lighter and more convenient. The shrimp are coated in a mixture of panko breadcrumbs and unsweetened shredded coconut, offering a satisfying crunch that pairs perfectly with the juicy shrimp inside. A quick dip in a tangy sriracha-lime mayo adds a burst of flavor that keeps everyone reaching for just one more.
Every time I make this dish, I’m reminded of those golden afternoons spent with family, the sound of waves gently lapping against the shore, and the simple joy of sharing good food with the people you love. Whether you’re hosting a summer get-together or just looking for a quick and delicious dinner option, these Crispy Baked Shrimp are sure to become a favorite in your home, just as they were in mine.
How to Make Crispy Baked Shrimp
Click here to get printable version
Ingredients
- 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 mayonnaise
- 1/4 cup sriracha sauce (adjust for spiciness)
- 1 tbsp freshly squeezed lime juice
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 large eggs (beaten)
- Chopped fresh parsley for garnish
Directions
- Preheat the oven to 350°F. Lightly grease a rack or coat it with cooking spray, then place it on a baking sheet and set it aside.
- In a bowl, mix the panko breadcrumbs with the shredded coconut (or garlic powder or parmesan cheese).
- To make cleaning up easier, line the baking sheet with parchment paper. Spread the breadcrumb mixture evenly on the parchment and toast in the oven for about 4 minutes until it becomes golden brown.
- Transfer the toasted breadcrumb mixture back to the bowl and stir in the kosher salt.
- For the dipping sauce, combine the mayonnaise, sriracha, and lime juice in a small bowl. Cover and refrigerate until ready to serve.
- Create a breading station: spread the flour on a plate and season it with salt and pepper. Prepare the beaten eggs in a small bowl. Spread the breadcrumb mixture on another plate.
- Coat each shrimp first in the flour, shaking off any excess, then dip into the beaten eggs, and finally roll in the breadcrumb mixture to fully coat.
- Place a fresh sheet of parchment paper on the baking sheet. Arrange the breaded shrimp on the prepared rack.
- Raise the oven temperature to 425°F and bake the shrimp for 8 to 10 minutes, or until they are crispy and golden brown.
- Once baked, serve the shrimp on a platter, garnished with chopped parsley, and pair with your favorite dipping sauce.
Storing Suggestion
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 350°F oven for 5-7 minutes to restore crispiness.
Cooking Tips
For an extra crunch, double-coat the shrimp by dipping them in the egg and breadcrumb mixture twice. You can also add a pinch of cayenne pepper to the flour mixture for a spicier kick.
Serving Suggestions
Serve these crispy shrimp as an appetizer with a side of sweet chili sauce, or pair them with a fresh salad and a glass of white wine for a delightful main course.
Ingredient Substitutions
If you’re not a fan of coconut, you can omit it entirely or replace it with additional panko breadcrumbs, garlic powder, or parmesan cheese for added flavor.
Seasonal Variations
In the summer, try adding fresh herbs like basil or mint to the breadcrumb mixture. During the fall, a hint of smoked paprika can bring a warm, earthy flavor to the dish.
Allergen Information
This recipe contains eggs and shellfish. For a dairy-free option, ensure the mayonnaise is dairy-free. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
FAQ:
Can I use frozen shrimp?
Yes, frozen shrimp can be used, but make sure to thaw and pat them dry before breading to prevent excess moisture.
How do I prevent the shrimp from becoming soggy?
To keep the shrimp crispy, ensure they are fully coated with the breadcrumb mixture and bake them on a rack, allowing air to circulate around them.
Can I make this recipe ahead of time?
It’s best to bake the shrimp just before serving. However, you can prepare the breading mixture and dipping sauce in advance.
What can I serve alongside these shrimp?
These shrimp pair well with a simple salad, roasted vegetables, or a light pasta dish.
Can I air-fry the shrimp instead of baking?
Yes, you can air-fry the shrimp at 400°F for 6-8 minutes, shaking the basket halfway through, until crispy and golden.
How can I make this recipe spicier?
Increase the amount of sriracha in the dipping sauce or add a dash of hot sauce to the egg mixture for an extra kick.
Crispy Baked Shrimp
Ingredients
- 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 mayonnaise
- 1/4 cup sriracha sauce adjust for spiciness
- 1 tbsp freshly squeezed lime juice
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 large eggs beaten
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F. Lightly oil a rack or use cooking spray, then set it on a baking sheet and set aside.
- Combine panko breadcrumbs with shredded coconut (or garlic powder or parmesan) in a bowl.
- For easier cleanup and transferring, line the baking sheet with parchment paper. Spread the breadcrumb mixture evenly on the parchment and bake for about 4 minutes until it turns golden brown.
- Return the toasted breadcrumb mixture to the bowl and mix in the kosher salt.
- Prepare the dipping sauce by combining mayonnaise, sriracha, and lime juice in a bowl. Cover and refrigerate until ready to use.
- Set up your breading station: place flour on a plate and season with salt and pepper. In a small bowl, have the beaten eggs ready. On another plate, spread out the breadcrumb mixture.
- Dip each shrimp in the flour, then shake off the excess. Next, dip into the beaten eggs, and finally coat well with the breadcrumb mixture.
- Place a new sheet of parchment paper on the baking sheet. Arrange the breaded shrimp on the prepared rack.
- Increase the oven temperature to 425°F and bake for 8 to 10 minutes or until the shrimp are crispy and golden brown.
- Serve the shrimp on a platter, garnished with fresh parsley, and enjoy with your preferred dipping sauce.
