Description
Delightfully crispy baked coconut shrimp served with a tangy sweet chili mayo, perfect as an appetizer or snack.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine the flour, salt, black pepper, and paprika in one bowl. In another bowl, beat the eggs. In a third bowl, mix the shredded coconut with the breadcrumbs.
- Dredge each shrimp in the flour mixture, ensuring it’s well coated. Then dip it into the beaten eggs before rolling it in the coconut and breadcrumbs mixture.
- Place the coated shrimp on the prepared baking sheet, spacing them out evenly. Bake for 12-15 minutes or until the shrimp are cooked through and the coating is golden and crisp.
- Prepare the dipping sauce by whisking together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a medium bowl until smooth.
- Serve the shrimp warm with the sweet chili mayo on the side for dipping.
Notes
For added flavor, consider adding a pinch of cayenne pepper to the flour mixture or mixing lime zest into the coconut breadcrumbs.