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–+ servings

Baked Coconut Shrimp with Sweet Chili Mayo

Crispy baked coconut shrimp served with a sweet and spicy chili mayo for dipping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, main
Cuisine: Asian, Seafood
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Coconut Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 large egg beaten
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
Sweet Chili Mayo
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tsp lime juice

Method
 

Prepare the Shrimp
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine the panko breadcrumbs, shredded coconut, salt, pepper, and garlic powder.
  3. Dip each shrimp into the beaten egg, then coat with the coconut mixture, pressing gently to adhere.
Bake the Shrimp
  1. Place the coated shrimp on the prepared baking sheet in a single layer.
  2. Bake for 12-15 minutes or until the shrimp are cooked through and the coating is golden brown.
Make the Sweet Chili Mayo
  1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth.
Serve
  1. Serve the baked coconut shrimp warm with the sweet chili mayo on the side for dipping.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 18gFat: 18gSaturated Fat: 4gFiber: 2gSugar: 5g

Notes

For extra crunch, you can broil the shrimp for the last 1-2 minutes of baking.

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