Description
Coconut Shrimp with Sweet Chili Mayo is a tropical-inspired dish that delights your taste buds with its crispy coconut coating and tender shrimp. Perfect for parties or a cozy dinner at home, this recipe balances the savory crunch of baked shrimp with the creamy, zesty sweetness of homemade chili mayo. Dive into this culinary adventure that brings the beach to your kitchen!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sweet chili sauce
- 2 tablespoons lime juice
- 1/2 cup mayonnaise
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up a breading station: combine flour, salt, and pepper in one bowl; whisk eggs in another; and mix coconut flakes and panko breadcrumbs in a third.
- Dip each shrimp into the flour mixture, then into the egg wash, followed by coating it thoroughly with the coconut-panko mix.
- Arrange coated shrimp on the baking sheet in a single layer and bake for 15-20 minutes until golden brown.
- For the sweet chili mayo, mix mayonnaise with sweet chili sauce and lime juice until smooth.
- Serve baked shrimp with the dipping sauce.
Nutrition
- Serving Size: 4 shrimp (112g)
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 140mg
Keywords: - Ensure shrimp are fresh for optimal flavor and texture. - Adjust spiciness by adding sriracha to your dipping sauce. - Leftovers can be refrigerated for up to three days or frozen before baking.