Quick Baked Coconut Shrimp with Sweet Chili Mayo
Crispy, golden coconut shrimp baked to perfection and served with a delicious sweet chili mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon mayonnaise
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the shredded coconut and panko breadcrumbs in a bowl.
- Beat the eggs in another bowl and season with salt and pepper.
- Dip each shrimp in the egg mixture, then coat with the coconut and breadcrumbs mixture.
- Place the coated shrimp on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden and crispy.
- Mix the sweet chili sauce and mayonnaise in a small bowl for the dip.
- Serve the coconut shrimp warm with the sweet chili mayo on the side.
Notes
For extra flavor, adjust the seasoning in the egg mixture and consider adding some spices to the breadcrumb mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 150mg