Description
Crispy baked coconut shrimp served with a sweet chili mayo, capturing the flavors of a tropical getaway.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup sweet chili sauce
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place flour, beaten eggs, and a mixture of coconut and panko breadcrumbs in three separate shallow dishes.
- Dredge each shrimp in flour, dip in egg, and then coat with the coconut-panko mixture, pressing gently to adhere.
- Arrange the shrimp on the prepared baking sheet in a single layer.
- Bake for 12-15 minutes, or until shrimp is cooked through and coconut is golden brown.
- Whisk together the sweet chili sauce, mayonnaise, and lime juice in a small bowl while the shrimp is baking.
- Serve the baked coconut shrimp immediately with the sweet chili mayo for dipping.
Notes
Ensure shrimp are of uniform size for even cooking. For extra crunch, consider broiling the shrimp for the last minute.