Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a delightful fusion of tropical flavors and crispy texture that brings a taste of the beach straight to your dinner table. This easy-to-make dish is not only perfect for gatherings and parties but also serves as a quick weeknight meal. The succulent shrimp are coated in a crunchy blend of coconut and breadcrumbs, baked to golden perfection, and paired with a creamy sweet chili mayo that adds just the right amount of kick. Enjoy this guilt-free indulgence knowing it’s healthier than traditional fried shrimp, while still delivering on flavor and satisfaction.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded unsweetened coconut
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- For the sweet chili mayo: 1/2 cup mayonnaise (or Greek yogurt), 2 tbsp sweet chili sauce, 1 tsp lime juice, 1/2 tsp 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, another with beaten eggs, and a third with shredded coconut mixed with breadcrumbs and paprika.
- Dip each shrimp into the flour mixture, then into the egg, and finally coat in the coconut-breadcrumb mix.
- Place shrimp on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown, flipping halfway through.
- While baking, whisk together ingredients for sweet chili mayo until smooth.
- Serve hot alongside the dipping sauce.
Nutrition
- Serving Size: 4 pieces (120g)
- Calories: 270
- Sugar: 2g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 115mg