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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo for a Tropical Twist

Enjoy a healthier twist on a favorite appetizer with these crispy Baked Coconut Shrimp with Sweet Chili Mayo.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Peeled and deveined
  • 1 cup Unsweetened Shredded Coconut
  • 1/2 cup All-Purpose Flour Gluten-free alternative available
  • 2 large Eggs Beaten; use flaxseed meal as vegan alternative
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Black Pepper Adjust according to taste
  • 1 teaspoon Paprika Smoked paprika is a great alternative
  • 1 cup Panko Breadcrumbs Gluten-free Panko available
For the Dipping Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be used to lighten
  • 1/4 cup Sweet Chili Sauce Adjust sweetness to taste
  • 1 tablespoon Lime Juice Freshly squeezed
  • 1/4 teaspoon Garlic Powder Fresh minced garlic can be used

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Shallow bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the shrimp dry with paper towels to ensure the coating adheres well.
  3. Set up three shallow bowls: one with flour, salt, pepper, and paprika; one with beaten eggs; and one with coconut and panko breadcrumbs.
  4. Dredge each shrimp in the flour mixture, then dip into eggs, and finally coat with the coconut-panko mixture.
  5. Arrange the coated shrimp on the baking sheet in a single layer, ensuring they do not overlap.
  6. Bake in the oven for 12-15 minutes, flipping halfway through until golden brown.
  7. Meanwhile, mix the mayonnaise, sweet chili sauce, lime juice, and garlic powder for the dipping sauce.
  8. Once baked, serve the shrimp on a platter with the dipping sauce on the side.

Nutrition

Serving: 4shrimpCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 25mgIron: 2mg

Notes

Ensure shrimp are very dry before coating for the best crispiness. Store leftovers in an airtight container for up to 2 days.

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