Description
Baked Coconut Shrimp with Sweet Chili Mayo is a tropical delight that elevates any dining experience. This dish features tender shrimp encrusted in a crispy coconut and breadcrumb coating, providing a satisfying crunch in every bite. Paired with a zesty sweet chili mayo, it’s an ideal appetizer for parties, game days, or a light dinner. Quick to prepare and healthier than traditional fried shrimp, this recipe offers a burst of flavor and texture that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- ½ cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- ½ cup mayonnaise (or Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the shrimp dry to remove excess moisture.
- Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with coconut mixed with breadcrumbs and paprika.
- Coat each shrimp first in the flour mixture, then dip into eggs, and finally coat thoroughly with the coconut-breadcrumb blend.
- Place the breaded shrimp on a parchment-lined baking sheet and bake for 12–15 minutes until golden brown and crispy.
- While baking, whisk together ingredients for the sweet chili mayo until smooth.
- Serve the baked shrimp hot with the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 4 shrimp (120g)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg