Baked Coconut Shrimp with Sweet Chili Mayo
Looking for a delightful dish that will impress your family and friends? Try Baked Coconut Shrimp with Sweet Chili Mayo! This easy-to-make appetizer combines crispy, golden shrimp coated in a crunchy coconut-breadcrumb mixture, served alongside a creamy sweet chili mayo. Perfect for busy weeknights or special gatherings, this dish brings tropical flavors to your table in just 40 minutes. With its delightful texture and zesty dip, it’s sure to become a favorite in your meal rotation!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
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
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the shrimp dry with paper towels.
- Set up three bowls: one with seasoned flour (salt and pepper), another with beaten eggs, and the last with a mixture of shredded coconut, breadcrumbs, and paprika.
- Coat each shrimp first in the flour mix, then in the egg, and finally in the coconut-breadcrumb mixture.
- Arrange the breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through until golden brown.
- While baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder for the dipping sauce.
- Serve warm with the sweet chili mayo.
Nutrition
- Serving Size: Approximately 5 shrimp (100g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 160mg