Baked Coconut Shrimp with Sweet Chili Mayo
If you’re craving a dish that boasts both crunch and flavor, look no further than Baked Coconut Shrimp with Sweet Chili Mayo. This delightful recipe features large shrimp coated in a crispy mixture of shredded coconut and breadcrumbs, baked to golden perfection. Paired with a creamy sweet chili mayo, it’s an easy-to-make treat that’s perfect for family dinners or entertaining guests. The combination of textures and flavors will impress even the pickiest eaters while keeping your meal light and healthy. Whether served as an appetizer or main course alongside rice or salad, this dish is sure to become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- 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
- 1/2 cup Panko breadcrumbs
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Preheat oven to 400°F (200°C).
- Pat shrimp dry with paper towels.
- Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with coconut-breadcrumb mix combined with paprika.
- Coat each shrimp in flour, dip in eggs, then coat in the coconut-breadcrumb mix.
- Place coated shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
- Meanwhile, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder for dipping.
- Serve hot with sweet chili mayo.
Nutrition
- Serving Size: 3 pieces (120g)
- Calories: 270
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg