Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that offers a tropical twist to your appetizer game. These crispy, golden-brown shrimp are coated in a flavorful blend of shredded coconut and panko breadcrumbs, then paired with a creamy sweet chili mayo for dipping. Perfect for parties or a cozy night in, this recipe will transport your taste buds to a beachside paradise with every bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs, whisked
- 1/2 cup sweet chili sauce
- 1/4 cup mayonnaise
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded coconut and panko breadcrumbs.
- Pat the shrimp dry; dip each one in whisked eggs, then coat with the coconut-panko mixture.
- Arrange the coated shrimp on the baking sheet and bake for 12-15 minutes until golden brown, flipping halfway through.
- While baking, combine sweet chili sauce and mayonnaise in a small bowl for the dipping sauce.
- Serve hot with the sweet chili mayo drizzled on top.
Nutrition
- Serving Size: 4 shrimp (112g)
- Calories: 292
- Sugar: 3g
- Sodium: 542mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 174mg