Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a tropical delight that brings the essence of the beach right to your dining table. This dish is perfect for a variety of occasions, from casual family dinners to festive gatherings. With its crispy coconut coating and zesty dipping sauce, it’s a guaranteed crowd-pleaser. Not only is this recipe straightforward to prepare, but it also offers a healthier alternative to traditional fried shrimp, making it suitable for any health-conscious foodie. Serve these crunchy bites as an appetizer or main dish and watch them vanish in no time!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
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; a second with beaten eggs; and the third with coconut, breadcrumbs, and paprika.
- Coat each shrimp in flour, dip in egg, then coat 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 yogurt), sweet chili sauce, lime juice, and garlic powder.
- Serve hot with dipping sauce.
Nutrition
- Serving Size: 4 shrimp (approximately 120g)
- Calories: 270
- Sugar: 2g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 160mg