Description
Crispy baked coconut shrimp served with a sweet chili mayo dip.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for a mixture of coconut and panko.
- Season the shrimp with salt and pepper.
- Dredge each shrimp in flour, dip in the egg, then coat with the coconut and panko mixture.
- Place the shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown and crispy.
- In a small bowl, mix sweet chili sauce and lime juice for dipping.
- Serve the shrimp hot with the dipping sauce.
Notes
- Ensure shrimp are patted dry for better coating.
- Adjust spice level in the sauce as desired.
- Serve with lime wedges for extra flavor.
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Baked Coconut Shrimp, Sweet Chili Mayo, Shrimp Recipe