Crispy Baked Coconut Shrimp with MustTry Sweet Chili Mayo
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Author:sophiebennet
Total Time:30 minutes
Yield:4 servings 1x
Description
Discover crispy baked coconut shrimp paired with a musttry sweet chili mayo Perfect for appetizers or snacks bursting with flavor 155 chars
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 cup sweetened shredded coconut
½ cup panko breadcrumbs
2 large eggs
½ cup all-purpose flour (or almond flour for a gluten-free option)
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup sweet chili sauce (for dipping)
Instructions
Preheat your oven to 400°F (200°C). Rinse the shrimp under cold water and pat them dry with paper towels.
Create an assembly line for the breading process: In one bowl, place the flour mixed with garlic powder, paprika, salt, and pepper. In another bowl, whisk the eggs until frothy. In a third bowl, combine the shredded coconut and panko breadcrumbs.
Coat each shrimp first in flour, then dip it into the egg, and finally roll it in the coconut-panko mixture.
Line a baking sheet with parchment paper and arrange the shrimp in a single layer. Bake for about 15 minutes or until golden brown and crispy, flipping halfway.
Pour the sweet chili sauce into a serving bowl. Serve the baked shrimp fresh out of the oven.
