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Baked Coconut Shrimp with Sweet Chili Mayo

Crispy Baked Coconut Shrimp with Sweet Chili Mayo Delight

Enjoy the tropical flavors of Baked Coconut Shrimp with Sweet Chili Mayo for a guilt-free appetizer or dinner.
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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 lb Large shrimp, peeled and deveined Fresh or frozen, thawed and patted dry
  • 1 cup Shredded coconut (unsweetened) Optional to toast for enhanced flavor
  • 1/2 cup All-purpose flour (or almond flour for gluten-free)
  • 2 Large Eggs, beaten Substitute with flax eggs for a vegan option
  • 1/2 teaspoon Salt Adjust to taste
  • 1/4 teaspoon Black pepper Freshly ground recommended
  • 1/2 teaspoon Paprika Swap for smoked paprika if desired
  • 1 cup Breadcrumbs (Panko recommended) Use gluten-free breadcrumbs if preferred
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise (or Greek yogurt for a lighter option) Use vegan mayo for a plant-based option
  • 2 tablespoons Sweet chili sauce Adjust to taste
  • 1 tablespoon Lime juice Fresh lime juice recommended
  • 1/2 teaspoon Garlic powder Can replace with fresh minced garlic

Equipment

  • Oven
  • Baking Sheet
  • Bowls
  • whisk
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Pat the large peeled and deveined shrimp dry using paper towels.
  3. Organize three bowls for breading: first mix flour with salt and pepper, second with beaten eggs, and third with shredded coconut, breadcrumbs, and paprika.
  4. Coat the shrimp starting with the flour mixture, dip in the egg, then coat in the coconut-breadcrumb mixture.
  5. Line a baking sheet with parchment paper and arrange the shrimp in a single layer. Bake for 12-15 minutes, flipping halfway through.
  6. While the shrimp bake, mix together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
  7. Serve the Baked Coconut Shrimp hot with sweet chili mayo.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 16gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure shrimp are fully dried before breading for better adhesion and crispiness. Serve immediately after baking for the best taste and freshness.

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