Description
Baked Coconut Shrimp with Sweet Chili Mayo is a delicious and crispy seafood dish that combines the sweetness of coconut with a tangy dipping sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup sweet chili sauce
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix the flour, salt, pepper, and garlic powder.
- In another bowl, beat the eggs.
- In a third bowl, combine the shredded coconut and panko breadcrumbs.
- Dip each shrimp first in the flour mixture, then in the egg, and finally in the coconut mixture, pressing to adhere.
- Place the coated shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown and cooked through.
- Serve with sweet chili sauce for dipping.
Notes
- For extra crunch, broil the shrimp for the last 2-3 minutes of baking.
- Make sure the shrimp are not overcrowded on the baking sheet for even cooking.
- Can be served as an appetizer or main dish.
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg