Description
Crispy baked coconut shrimp served with a sweet chili mayo.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a bowl, mix flour, salt, and pepper.
- In another bowl, whisk the eggs.
- In a third bowl, combine shredded coconut and panko breadcrumbs.
- Dip each shrimp in flour, then in eggs, and finally coat with the coconut mixture.
- Place shrimp on the baking sheet.
- Bake for 15-20 minutes, until golden brown and cooked through.
- Mix sweet chili sauce and lime juice in a small bowl for dipping.
Notes
- Make sure shrimp are dry before coating.
- Adjust baking time based on shrimp size.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Baked Coconut Shrimp, Sweet Chili Mayo, Shrimp Recipe