Baked Coconut Shrimp with Sweet Chili Mayo
A delightful baked coconut shrimp recipe served with a creamy sweet chili mayo, perfect for appetizers or main courses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup sweet chili sauce
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- Optional: rice, salad, or roasted vegetables for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Set up a breading station by placing the shredded coconut and breadcrumbs in separate bowls.
- Dip each shrimp into the beaten eggs, then coat with a mixture of coconut and breadcrumbs.
- Place the coated shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden and crispy.
- Meanwhile, mix the sweet chili sauce and mayonnaise in a small bowl to create the dip.
- Serve the baked shrimp warm with the sweet chili mayo and optionally alongside rice, salad, or roasted veggies.
Notes
For extra flavor, season the shrimp with garlic powder or paprika before breading. Use panko breadcrumbs for a crispier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg