Description
Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that brings the flavors of the tropics right to your table. This recipe features succulent shrimp coated in a crispy coconut-breadcrumb mix, baked to golden perfection for a healthier alternative to frying. The sweet chili mayo adds a tangy kick, making it an ideal appetizer for parties, family meals, or casual gatherings. With its easy preparation and versatile serving options, this dish will quickly become a favorite for seafood lovers.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded unsweetened 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 for a lighter option
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the shrimp dry with paper towels.
- Set up three bowls: one with flour mixed with salt and black pepper; one with beaten eggs; and one with coconut, breadcrumbs, and paprika.
- Coat each shrimp in the flour, dip in egg, then roll in the coconut mix.
- Place on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
- While baking, whisk together ingredients for the sweet chili mayo until smooth.
- Serve hot with dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 4 shrimp (112g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg