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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo
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Baked Coconut Shrimp with Sweet Chili Mayo is a mouthwatering dish that delivers a delightful crunch and tropical flavor. Perfect for any occasion, this recipe features tender shrimp coated in crispy coconut and breadcrumbs, paired with a creamy sweet chili mayo that adds a zesty kick. Whether you’re entertaining guests or enjoying a cozy family dinner, these shrimp are sure to impress. With quick preparation and a healthier baked option, this dish is both satisfying and easy to make!

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 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

  1. Preheat your oven to 400°F (200°C).
  2. Pat the shrimp dry with paper towels to remove excess moisture.
  3. Set up a breading station: Mix flour with salt and pepper in one bowl, beaten eggs in another, and combine shredded coconut, breadcrumbs, and paprika in the third bowl.
  4. Coat each shrimp by dipping it first in the flour mixture, then the eggs, followed by the coconut-breadcrumb mix.
  5. Arrange the breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
  6. For the sweet chili mayo, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
  7. Serve the baked coconut shrimp hot with sweet chili mayo on the side.

Nutrition

Find it online: https://lowsugarcooking.com/baked-coconut-shrimp-with-sweet-chili-mayo-2/

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