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Baked Coconut Shrimp with Sweet Chili Mayo: Crispy Bliss!

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free option available

Description

Baked Coconut Shrimp with Sweet Chili Mayo offers a delightful crunch with each bite, as the golden-brown coconut coating contrasts beautifully with the tender, juicy shrimp inside. The sweet and tangy chili mayo adds a luscious creaminess that elevates the dish, making it a perfect appetizer or snack.

Ingredients

Scale
  • Shrimp: 1 pound large shrimp, peeled and deveined
  • Coconut Coating:
    • 1 cup unsweetened shredded coconut
    • 1/2 cup panko breadcrumbs
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
  • Breading:
    • 1/2 cup all-purpose flour
    • 2 large eggs, beaten
  • Sweet Chili Mayo:
    • 1/2 cup mayonnaise
    • 1/4 cup sweet chili sauce
    • 1 tablespoon lime juice

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. In a shallow bowl, combine the flour, salt, and pepper.
  4. In another bowl, beat the eggs.
  5. In a third bowl, mix the shredded coconut and panko breadcrumbs.
  6. Dredge each shrimp in the flour mixture, then dip into the beaten eggs, and finally coat with the coconut mixture, pressing gently to adhere.
  7. Place the coated shrimp on the prepared baking sheet, ensuring they are spaced apart.
  8. Bake for 15-20 minutes, or until the shrimp are golden brown and cooked through, flipping halfway for even crispiness.
  9. While the shrimp are baking, prepare the sweet chili mayo by mixing mayonnaise, sweet chili sauce, and lime juice in a small bowl.
  10. Serve the baked shrimp hot with the sweet chili mayo on the side.

Notes

  • This dish can be made ahead of time; prepare the shrimp and coat them, then refrigerate until ready to bake.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For a gluten-free option, substitute all-purpose flour with almond flour and use gluten-free panko breadcrumbs.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: appetizers
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 4 shrimp with 2 tablespoons of sweet chili mayo
  • Calories: 350
  • Sugar: 5 grams
  • Sodium: 600 milligrams
  • Fat: 20 grams
  • Saturated Fat: 4 grams
  • Unsaturated Fat: 15 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30 grams
  • Fiber: 2 grams
  • Protein: 15 grams
  • Cholesterol: 150 milligrams

Keywords: Baked Coconut Shrimp, Sweet Chili Mayo, Appetizer, Seafood, Crispy Shrimp, Tropical Flavors, Easy Recipe, Gluten-Free Option, Party Food, Shrimp Recipe, Coconut Coating, Dipping Sauce, Quick Snack

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Find it online: https://tenderecipe.com/baked-coconut-shrimp-sweet-chili-mayo-appetizer/