Description
Crispy Baked Coconut Shrimp served with a tangy Sweet Chili Mayo for dipping.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Pat shrimp dry with paper towels.
- Set up three bowls for flour (mixed with salt and pepper), beaten eggs, and coconut-breadcrumb mixture (with paprika).
- Dip shrimp in flour, then in egg, and finally coat with the coconut-breadcrumb mix.
- Place on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
- Whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder.
- Enjoy shrimp hot with the sweet chili mayo for dipping.
Notes
- Use Panko breadcrumbs for extra crispiness.
- Almond flour can be used for a gluten-free option.
- For a lighter dip, substitute mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp with sauce
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg