Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a delicious and tropical treat that brings a touch of paradise to your kitchen. This recipe features succulent shrimp coated in a crispy coconut and Panko breadcrumb mixture, baked to perfection for a healthier twist on traditional fried shrimp. Paired with a creamy, zesty sweet chili mayo, each bite offers a delightful contrast of flavors and textures. Whether you’re hosting a casual gathering or simply craving a satisfying seafood dish, this easy recipe is sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Appetizer/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 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 flour mixed with salt and pepper, one with beaten eggs, and the last with shredded coconut, breadcrumbs, and paprika.
- Dip each shrimp into the flour, then the egg, and finally coat it in the coconut-breadcrumb mixture.
- Arrange 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 with sweet chili mayo for dipping.
Nutrition
- Serving Size: 4 shrimp (approximately 110g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Find it online: https://recipzy.com/baked-coconut-shrimp-with-sweet-chili-mayo/