Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a delightful fusion of crispy coconut and sweet, spicy flavors. Perfectly baked to golden perfection, these shrimp are not only visually appealing but also bursting with flavor. Paired with a creamy dipping sauce, this dish is ideal for entertaining guests or enjoying a cozy night in. Impress your friends and family with this easy-to-make recipe that captures the joy of special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/3 cup sweet chili sauce
- 1/2 cup mayonnaise
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In one bowl, whisk together eggs. In another bowl, mix shredded coconut and panko breadcrumbs.
- Dip each shrimp into the egg mixture, then coat with the coconut-panko mixture.
- Arrange coated shrimp on the baking sheet in a single layer.
- Bake for 15-20 minutes or until golden brown and crispy, flipping halfway through.
- For the dipping sauce, mix mayonnaise and sweet chili sauce in a small bowl until smooth.
Nutrition
- Serving Size: 4 shrimp (approximately 120g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 160mg