Crispy Coconut Curry Shrimp with Lime Aioli

Crispy coconut shrimp paired with a bright, creamy coconut curry dipping sauce.

Serves 4 | Prep 15 minutes | Cook 12 minutes

Ingredients

  • 1 lb large shrimp, peeled and deveined

  • ½ cup all-purpose flour

  • 2 eggs, beaten

  • ¾ cup unsweetened shredded coconut

  • ¾ cup panko breadcrumbs

  • ½ tsp salt

  • Olive oil spray

For the curry lime aioli:

  • ½ cup MOB Coconut Yellow Curry Sauce

  • ¼ cup mayonnaise

  • 1 tbsp fresh lime juice

  • ½ tsp lime zest

Instructions

  1. Preheat oven to 425°F.

  2. Place flour in one bowl, beaten eggs in another, and coconut mixed with panko and salt in a third.

  3. Dredge shrimp in flour, dip in egg and coat with coconut mixture.

  4. Arrange on a parchment-lined baking sheet and spray lightly with olive oil.

  5. Bake for 10–12 minutes, flipping halfway, until crisp and shrimp are opaque and cooked through.

  6. Whisk MOB Coconut Curry Sauce, mayonnaise, lime juice and zest together.

  7. Serve shrimp hot with curry lime aioli.

Serving suggestion: Perfect for holiday entertaining or game-day appetizers.