Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a delicious fusion of crispy coconut and tender shrimp, perfect for any occasion. This dish transports your taste buds to a tropical paradise with every bite. Served alongside a creamy, zesty dipping sauce, it makes for an irresistible appetizer or main course that will delight your guests and elevate your gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 4 servings 1x
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1/2 cup sweet chili sauce
- 1/2 cup mayonnaise
- 2 tbsp fresh lime juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up a dredging station with flour in one bowl, whisked eggs in another, and coconut in the last.
- Coat each shrimp in flour, dip it in egg, then roll it in coconut.
- Arrange shrimp on the baking sheet and bake for 15-20 minutes until golden brown.
- For the dipping sauce, mix mayonnaise, sweet chili sauce, and lime juice until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg