Description

Baked Coconut Shrimp with Sweet Chili Mayo is a mouthwatering dish that brings together crispy, golden shrimp and a creamy, zesty dipping sauce. This delightful recipe is perfect for any occasion, whether you’re hosting a casual gathering or enjoying a cozy family dinner. The combination of shredded coconut and savory spices creates an irresistible crunch, while the sweet chili mayo adds a flavorful kick. Easy to prepare and customizable for various dietary needs, this dish will quickly become a favorite in your home.

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 cup Panko breadcrumbs
1/2 cup mayonnaise (or Greek yogurt)
2 tablespoons sweet chili sauce
1 teaspoon lime juice
1/2 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C).
Pat the shrimp dry with paper towels.
Set up a breading station with three bowls: mix flour, salt, and pepper in the first; beat eggs in the second; combine shredded coconut and breadcrumbs in the third.
Coat each shrimp first in the flour mixture, then dip into the egg mixture, and finally coat with the coconut-breadcrumb mix.
Arrange on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
While baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder for dipping.
Serve hot with sweet chili mayo on the side.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 4 shrimp (120g)
Calories: 290
Sugar: 2g
Sodium: 420mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 13g
Cholesterol: 170mg