Recipe
Author
Hy-Vee Test Kitchen
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Description
Most people only eat coconut shrimp when they order it from a restaurant, but it's actually pretty simple to make at home.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 24 large shrimp, peeled and deveined with tails intact (about 1 1/2 pounds) | ||
| 2 eggs, beaten | ||
| ¼ tsp. Asian-style hot sauce, such as sambal oelek or sriracha | ||
| ½ c. panko bread crumbs | ||
| ½ c. unsweetened shredded coconut, toasted | ||
| 2 tbsp. chopped fresh basil or Thai basil | ||
| ½ tsp. garlic powder | ||
| ½ tsp. salt | ||
| Sweet Thai Aioli: | ||
| 1 c. mayonnaise | ||
| ¼ c. sweet Thai chili sauce | ||
| 2 tbsp. chopped fresh basil or Thai basil | ||
| 1 tbsp. lime juice | ||
| ½ tsp. Asian-style hot sauce, such as sambal oelek or sriracha | ||
| salt | ||
| Lime wedges and fresh basil sprigs, for serving |
Things To Grab
Directions
- Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper. Lightly coat with cooking spray.
- Pat shrimp dry with paper towel.
- Whisk eggs with hot sauce. In separate bowl, combine bread crumbs, coconut, basil, garlic powder and salt. Dip shrimp in egg mixture, then dredge in bread crumb mixture, shaking off excess.
- Arrange in single layer, 1-inch apart, on prepared baking sheets. Coat shrimp with cooking spray. Bake for 5 to 7 minutes or until golden brown and shrimp is cooked through.
- To make Sweet Thai Aioli, meanwhile, stir together mayonnaise, Thai chili sauce, basil, lime juice, hot sauce and salt; divide evenly among 12 shot glasses. Add 2 shrimp, lime wedge and basil sprig to each shot glass. Serve immediately.
- Tip: Alternatively, serve shrimp on a platter with a small bowl of dipping sauce.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 120mg
- Sodium: 350mg
- Total Carbohydrates: 7g
- Protein: 12g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee, Inc.