Irresistibly Crunchy Baked Coconut Shrimp with Sweet Chili Mayo
A healthier twist on the classic coconut shrimp, baked to crispy perfection and served with a homemade sweet chili mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Caribbean
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sweet chili sauce
- 1/4 cup mayonnaise
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine the flour, salt, and black pepper. Whisk to combine.
- In another shallow dish, beat the eggs until well combined.
- In a third dish, mix together the shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour mixture, dip in the beaten eggs, and coat with the coconut-panko mixture.
- Arrange the coated shrimp on the prepared baking sheet, leaving space between each piece.
- Bake for 15-20 minutes or until golden brown and crispy.
- While the shrimp bake, mix together the sweet chili sauce and mayonnaise until smooth.
- Serve the shrimp warm with the sweet chili mayo on the side for dipping.
Notes
Make sure to pat the shrimp dry before coating to avoid sogginess. For a spicier kick, add sriracha to the sweet chili mayo.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
