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Baked Coconut Shrimp with Sweet Chili Mayo

Crispy Baked Coconut Shrimp with Sweet Chili Mayo Bliss

Baked Coconut Shrimp with Sweet Chili Mayo is a crunchy escape into tropical paradise, ready in under 40 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Seafood, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp peeled and deveined
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper freshly ground
  • 1 teaspoon Paprika
  • 1 cup Breadcrumbs Panko recommended
For the Coconut Coating
  • 1 cup Shredded Coconut unsweetened
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon Lime Juice freshly squeezed
  • 1/2 teaspoon Garlic Powder

Equipment

  • baking sheet
  • Parchment paper
  • bowls
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the shrimp dry with paper towels to ensure a crispy coating.
  3. Set up a breading station with flour mixture, beaten eggs, and coconut-breadcrumb mixture.
  4. Coat each shrimp in flour, then egg, and finally the coconut-breadcrumb mix.
  5. Bake the shrimp in a single layer for 12-15 minutes until golden brown.
  6. Whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
  7. Serve the shrimp with the sweet chili mayo for dipping.

Nutrition

Serving: 4shrimpCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For a gluten-free version, substitute almond flour and gluten-free breadcrumbs.

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