Description
Baked Coconut Shrimp with Sweet Chili Mayo is a mouthwatering seafood delight that combines the crispy, tropical taste of coconut with tender shrimp, all served alongside a zesty sweet chili mayonnaise. This healthier baked version delivers the same satisfying crunch as its fried counterparts but with fewer calories, making it an ideal choice for appetizers at parties or a fun family dinner. In just under 40 minutes, you can create this flavorful dish that pleases everyone. Whether you’re hosting friends or enjoying a cozy night in, these shrimp will surely impress!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- Pat shrimp dry with paper towels.
- Set up three bowls: mix flour with salt and pepper in one, beat eggs in the second, and combine shredded coconut with breadcrumbs and paprika in the third.
- Coat each shrimp first in flour, then egg, and finally in the coconut-breadcrumb mixture.
- Place shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
- For the dipping sauce, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (approximately 120g)
- Calories: 270
- Sugar: 1g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 140mg