Baked Coconut Shrimp with Sweet Chili Mayo

Crispy baked shrimp coated in coconut and panko breadcrumbs, served with a tangy sweet chili mayo dipping sauce. A lighter alternative to fried coconut shrimp that's perfect as an appetizer or main co... show more

american

asian fusion

Nutrition

High in protein from shrimp but also high in fat and sodium from the breading and mayonnaise-based sauce, with moderate carbohydrates from the coating.

28% of daily energy

28 g

Carbs

21% kcal

33 g

Total fat

55% kcal

32 g

Protein

24% kcal

Peanut FreePescatarianSesame FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerseafoodbakingappetizermain courseparty foodoven and roasting

Baked Coconut Shrimp with Sweet Chili Mayo

Name: Baked Coconut Shrimp with Sweet Chili Mayo — Tasty Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Large Shrimp (peeled and deveined); 1 cup Shredded Coconut (unsweetened); 0.5 cup All-purpose Flour; 2 Large Eggs (beaten); 0.5 teaspoon Salt; 0.5 teaspoon Black Pepper; 1 teaspoon Paprika; 1 cup Panko Breadcrumbs; 0.5 cup Mayonnaise; 2 tablespoon Sweet Chili Sauce; 1 teaspoon Lime Juice; 0.5 teaspoon Garlic Powder

make our recipes (basma)

4

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1 pound Large Shrimp peeled and deveined

1 cup Shredded Coconut unsweetened

0.5 cup All-purpose Flour

2 Large Eggs beaten

0.5 teaspoon Salt

0.5 teaspoon Black Pepper

1 teaspoon Paprika

1 cup Panko Breadcrumbs

0.5 cup Mayonnaise

2 tablespoon Sweet Chili Sauce

1 teaspoon Lime Juice

0.5 teaspoon Garlic Powder

Equipment

Oven

Baking sheet

Parchment paper

Paper Towels

Shallow bowls

Whisk

Small bowl

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat the shrimp completely dry with paper towels to ensure the breading adheres properly.

Prepare three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with a mixture of Panko and shredded coconut.

Dredge each shrimp in the flour mixture, then dip into the egg, and finally coat firmly with the coconut-Panko breadcrumb mixture.

Arrange the coated shrimp on the baking sheet in a single layer without overlapping.

Bake for 20-25 minutes, flipping halfway through until golden brown and crispy.

While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl.

Serve immediately while warm with the sweet chili mayo on the side.