Baked Coconut Shrimp with Sweet Chili Mayo

This Baked Coconut Shrimp with Sweet Chili Mayo is a delicious gluten-free appetizer that combines crispy shrimp with a creamy dipping sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Seafood, Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Large Shrimp, peeled and deveined
1 cup Unsweetened Shredded Coconut
0.5 cup All-Purpose Flour (or Almond Flour) Use almond flour for gluten-free option
2 Large Eggs Beaten
1 teaspoon Salt
0.5 teaspoon Black Pepper
1 teaspoon Paprika

For the Crunch

1 cup Panko Breadcrumbs

For the Sweet Chili Mayo

0.5 cup Mayonnaise (or Greek Yogurt) Greek yogurt for lighter option
0.25 cup Sweet Chili Sauce
1 tablespoon Lime Juice
0.5 teaspoon Garlic Powder

Equipment

Oven
Baking Sheet
Bowls

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the peeled and deveined shrimp dry with paper towels to ensure a crispy coating.
Set up your breading station with bowls of seasoned flour, beaten eggs, and the coconut mixed with panko breadcrumbs.
Bread the shrimp by dredging in flour, dipping in egg, and coating with the coconut mixture before placing on the baking sheet.
Bake the shrimp for 12-15 minutes, flipping halfway through, until golden and crispy.
Whisk together the ingredients for the sweet chili mayo until smooth.
Serve the baked coconut shrimp hot with sweet chili mayo on the side for dipping.

Nutrition

Serving: 4piecesCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, dry the shrimp before breading and consider using fresh coconut for enhanced flavor.

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