Description
Baked Coconut Shrimp with Sweet Chili Mayo is a deliciously crispy dish that’s perfect for any occasion. This recipe features succulent shrimp coated in a crunchy coconut and breadcrumb mixture, baked to perfection for a healthier alternative to frying. The sweet chili mayo adds a zesty kick that elevates the flavor profile of this tropical treat. Whether you’re hosting a party or enjoying a cozy dinner, these baked shrimp make for an impressive appetizer or main course that everyone will love.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the shrimp dry with paper towels.
- Set up three bowls: mix flour, salt, and pepper in one; beat eggs in the second; combine shredded coconut and breadcrumbs with paprika in the third.
- Bread each shrimp by dipping it first into the flour mixture, then into the eggs, and finally coating it in the coconut-breadcrumb mix.
- Place the breaded shrimp on a parchment-lined baking sheet and bake for 12–15 minutes, flipping halfway through.
- For the sweet chili mayo, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve hot alongside the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 3 shrimp (85g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg