Description
A delightful dish that combines crispy coconut-coated shrimp with a creamy sweet chili mayo dip, perfect for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup sweet chili sauce
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In three shallow dishes, place the flour, beaten eggs, and a blend of coconut and panko breadcrumbs.
- Dredge each shrimp in flour, shake off excess, dip in beaten eggs, then coat with the coconut-panko mixture.
- Arrange the coated shrimp on the prepared baking sheet in a single layer.
- Bake for 12-15 minutes or until cooked through and golden brown.
- For the dipping sauce, whisk together sweet chili sauce, mayonnaise, and lime juice in a small bowl. Serve immediately with the shrimp.
Notes
Shrimp can be prepared up to the coating step and refrigerated for up to 2 hours before baking. For a crispier finish, try cooking in an air fryer.
Nutrition
- Serving Size: 4 shrimp
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 200mg