Baked Coconut Shrimp with Sweet Chili Mayo: Easy and Flavorful Delight
A delicious and easy recipe for baked coconut shrimp served with a sweet chili mayo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ cup sweet chili sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Set up a breading station with flour, eggs, and a mixture of coconut and panko.
- Coat each shrimp in flour, dip in eggs, and then coat with the coconut-panko mixture.
- Place shrimp on a baking sheet and bake for 15-20 minutes, until golden brown.
- Serve with sweet chili sauce for dipping.
Notes
- For extra flavor, marinate shrimp in lime juice before breading.
- Try adding spices to the coconut mixture for a kick.
Nutrition
- Serving Size: 4 shrimp
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg