Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a tropical delight that tantalizes your taste buds. This easy-to-make dish features plump shrimp coated in crispy coconut and panko breadcrumbs, paired with a zesty dipping sauce. Perfect for parties or cozy nights in, each bite transports you to a beachside paradise. You won’t be able to resist the mouthwatering aroma wafting through your kitchen, making it an unforgettable appetizer or main course that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large raw shrimp (peeled and deveined)
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- 1/2 cup sweet chili sauce
- 1 tbsp fresh lime juice
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and coat lightly with nonstick spray.
- Set up three shallow bowls: one for seasoned flour, one for beaten eggs, and one for the coconut-panko mixture.
- Dredge each shrimp in flour, dip into beaten eggs, then coat with the coconut-panko mixture.
- Arrange shrimp on the prepared baking sheet in a single layer without touching.
- Bake for 15-20 minutes until golden brown and cooked through.
- Combine sweet chili sauce and lime juice in a small bowl for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 150mg