Description
Baked Coconut Shrimp with Sweet Chili Mayo is a tropical delight that transforms ordinary shrimp into an extraordinary dish bursting with flavor. This recipe features succulent shrimp coated in crispy, golden coconut, baked to perfection for a lighter take on a classic appetizer. Paired with a creamy sweet chili mayo, this dish is perfect for parties, family gatherings, or casual weeknight dinners. With just 15 minutes of prep time and a simple baking method, you’ll enjoy the delicious crunch without the guilt.
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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the shrimp dry and set up your breading station with three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with shredded coconut mixed with breadcrumbs and paprika.
- Dip each shrimp first in the flour mixture, then in the egg, and finally coat it well in the coconut-breadcrumb mixture.
- Place the breaded shrimp on a parchment-lined baking sheet in a single layer.
- Bake for 12-15 minutes, flipping halfway through for even browning.
- While baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve hot from the oven with sweet chili mayo for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 4 shrimp (85g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg