Description
Crispy coconut shrimp served with a sweet chili mayo dipping sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix mayonnaise, sweet chili sauce, and lime juice. Set aside.
- Season shrimp with salt and pepper.
- Dredge each shrimp in flour, dip in beaten eggs, and coat with a mixture of coconut and panko.
- Place shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown and crispy.
- Serve with the sweet chili mayo dipping sauce.
Notes
- For extra crunch, you can deep fry the shrimp instead of baking.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
Keywords: coconut shrimp, sweet chili mayo, appetizer, seafood