Description
Baked Coconut Shrimp with Sweet Chili Mayo is a mouthwatering dish that brings the taste of the tropics right to your table. This recipe features succulent shrimp coated in a crispy blend of shredded coconut and breadcrumbs, baked to perfection for a healthier twist on traditional fried shrimp. Paired with a zesty sweet chili mayo, this delightful combination makes for an irresistible appetizer or main dish. Whether you’re hosting a dinner party or enjoying a casual weeknight meal, these crispy coconut shrimp are sure to impress your guests and satisfy your cravings. It’s quick and easy to prepare, making it perfect for any occasion.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- For the Sweet Chili Mayo: 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C).
- Pat shrimp dry with paper towels.
- Set up three bowls: combine flour with salt and pepper in one; place beaten eggs in another; mix shredded coconut, breadcrumbs, and paprika in the third.
- Coat each shrimp in flour mixture, then egg, and finally in the coconut-breadcrumb mixture.
- Arrange on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
- For the dipping sauce, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (approximately 100g)
- Calories: 280
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 150mg