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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo
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Baked Coconut Shrimp with Sweet Chili Mayo is the perfect quick and flavorful dinner or appetizer that everyone will adore. This dish combines succulent shrimp coated in a crispy coconut and breadcrumb mixture, baked to golden perfection for a healthier twist. Paired with a zesty sweet chili mayo, it delivers an irresistible flavor explosion that’s ideal for family dinners or casual gatherings. With minimal prep time and easy-to-follow steps, this tropical-inspired recipe promises to impress your guests and satisfy your cravings without the fuss.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup shredded unsweetened coconut
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs (Panko recommended)
  • 1/2 cup mayonnaise or Greek yogurt
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat dry the shrimp to ensure the coating adheres well.
  3. Set up a breading station: one bowl with flour mixed with salt and pepper, another with beaten eggs, and a third for the coconut-breadcrumb mix enhanced with paprika.
  4. Bread each shrimp by first dipping it in the flour, then egg wash, and finally coating it in the coconut mixture.
  5. Place breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway until golden brown.
  6. While baking, prepare the sweet chili mayo by whisking together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder.
  7. Serve hot alongside the dipping sauce.

Nutrition

Find it online: https://www.fullrecipeshub.com/baked-coconut-shrimp-with-sweet-chili-mayo/