Description
Baked Coconut Shrimp with Sweet Chili Mayo offers a delightful twist to any meal or gathering. This mouthwatering dish features succulent shrimp coated in crispy coconut and served alongside a creamy sweet chili mayo, making it perfect for parties, casual dinners, or as a tasty snack. The enhanced flavor profile and healthier baked preparation make this recipe an irresistible favorite among seafood lovers. Whether you’re entertaining guests or enjoying a cozy night in, this dish is sure to impress with its crunchy texture and zesty dipping sauce.
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 Panko breadcrumbs
- 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 your breading station: mix flour with salt and pepper in one bowl, beat eggs in the second bowl, and combine shredded coconut with breadcrumbs and paprika in the third bowl.
- Dip each shrimp into the flour mixture, then into the eggs, and finally coat with the coconut-breadcrumb mixture.
- Place on a parchment-lined baking sheet and bake for 12–15 minutes, flipping halfway through.
- For the sweet chili mayo, whisk together mayonnaise, sweet chili sauce, lime juice until combined.
- Serve hot with the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp (approximately 120g)
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 160mg