Smoky Tiki-Style Coconut Shrimp with Citrus Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp coated in toasted coconut and grilled to smoky perfection, served with a tangy citrus aioli inspired by tropical tiki flavors. This Caribbean-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, unsweetened shredded coconut, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Spread 3/4 cup unsweetened shredded coconut evenly on a baking sheet and toast for 5-7 minutes until golden and fragrant, stirring halfway.
  2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten eggs in the second, and a mixture of toasted coconut and 1/2 cup panko breadcrumbs in the third.
  3. Step 3: Pat dry 1 lb large shrimp, then dredge each shrimp first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the coconut-panko mixture.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook for 2 minutes per side until golden and cooked through.
  5. Step 5: In a small bowl, whisk together 1/3 cup mayonnaise, 2 tbsp fresh lime juice, 1 tsp orange zest, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  6. Step 6: Serve the coconut shrimp hot with the citrus aioli for dipping.

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