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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo: A Tropical Treat

Baked Coconut Shrimp with Sweet Chili Mayo offers a delicious, gluten-free appetizer that brings tropical flavors to your table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large shrimp, peeled and deveined Use for convenience and hassle-free prep.
  • 1 cup Shredded coconut Opt for unsweetened for balance.
  • 1/2 cup All-purpose flour Substitute with almond flour for gluten-free.
  • 2 large Eggs, beaten Binds the coating together.
  • 1/2 tsp Salt Adjust according to taste.
  • 1/2 tsp Black pepper Freshly ground gives best flavor.
  • 1 tsp Paprika Try smoked paprika for depth.
  • 1 cup Breadcrumbs Panko recommended for extra crunch.
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise Greek yogurt is a lighter alternative.
  • 2 tbsp Sweet chili sauce Adjust for desired sweetness level.
  • 1 tsp Lime juice Adds brightness to the sauce.
  • 1/2 tsp Garlic powder Use fresh garlic if preferred.

Equipment

  • oven
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
  2. Pat the peeled and deveined shrimp dry with paper towels.
  3. Set up a breading station with bowls of flour mixture, beaten eggs, and the coconut-breadcrumb mix.
  4. Bread the shrimp by dipping them in flour, then egg, and finally into the coconut-breadcrumb mixture.
  5. Bake in the oven for 12-15 minutes, flipping halfway through until golden brown.
  6. Whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder for the dipping sauce.
  7. Serve hot on a platter with the sweet chili mayo as a dip.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 450mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Freeze in a single layer on a baking sheet for up to 3 months.

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