Baked Coconut Shrimp with Sweet Chili Mayo
If you’re searching for a delightful dish that captures tropical flavors, Baked Coconut Shrimp with Sweet Chili Mayo is the perfect choice. This crowd-pleaser combines crispy shrimp coated in a crunchy coconut-breadcrumb mixture with a creamy, sweet chili dipping sauce. Ideal for busy weeknights or entertaining guests, this recipe offers a healthier baked alternative to traditional fried shrimp without sacrificing flavor. The irresistible combination of textures and tastes will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour (or almond flour)
- 2 large eggs, beaten
- 1 teaspoon paprika
- 1 cup breadcrumbs (preferably Panko)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the shrimp dry with paper towels.
- Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with the coconut-breadcrumb mix combined with paprika.
- Coat each shrimp in the flour, dip into the egg, then cover with the coconut-breadcrumb mixture.
- Arrange the breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown, flipping halfway.
- While baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder for the dip.
- Serve hot alongside the sweet chili mayo.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 150mg