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
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup sweet chili sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In one bowl, mix flour, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, combine shredded coconut and panko breadcrumbs.
- Dip each shrimp in the flour mixture, then in the egg, and finally in the coconut mixture.
- Place the coated shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve with sweet chili sauce for dipping.
Notes
- Use fresh shrimp for the best flavor.
- Adjust the sweetness of the chili mayo to your liking.
- Serve immediately for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Coconut Shrimp, Sweet Chili Mayo, Appetizer, Seafood