Description
Savor Crispy Baked Coconut Shrimp served with zesty sweet chili mayo A delightful combo for your next party or casual dinner Enjoy each bite
1 pound of large shrimp, peeled and deveined
1 cup of all-purpose flour
2 large eggs
1 cup of shredded coconut
1 cup of panko breadcrumbs
Salt and pepper to taste
Vegetable oil spray or olive oil for baking
1/2 cup of mayonnaise
2 tablespoons of sweet chili sauce
1 tablespoon of lime juice
1 clove of garlic, minced
Salt to taste
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse the shrimp under cold water and pat dry with paper towels.
Set up a breading station with flour, beaten eggs, and a mixture of coconut and panko breadcrumbs in three shallow bowls.
Dredge each shrimp in flour, dip into the egg, then coat with the coconut-panko mixture, pressing down to adhere.
Arrange the breaded shrimp on the baking sheet, spacing them evenly.
Lightly spray the shrimp with vegetable oil or drizzle with olive oil for extra crunch.
Bake for 15-20 minutes or until the shrimp are golden brown and crispy.
While the shrimp are baking, combine mayonnaise, sweet chili sauce, lime juice, minced garlic, and salt in a bowl. Mix well.
Serve the shrimp warm with the zesty sweet chili mayo on the side for dipping, garnished with lime wedges and cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Nutrition
- Calories: 250 kcal
- Sugar: 3 g
- Fat: 15 g
- Saturated Fat: 15 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
