Baked Coconut Shrimp: Easy Recipe with Sweet Chili Mayo Delight
Enjoy this delicious Baked Coconut Shrimp served with a tangy Sweet Chili Mayo. Perfect for appetizers or as a main dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup sweet chili sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Set up a breading station with three shallow dishes for flour, beaten eggs, and a mixture of breadcrumbs and coconut.
- Dredge each shrimp in flour, dip in egg, and then coat in the breadcrumb-coconut mixture.
- Place the shrimp on a lined baking sheet.
- Bake for 15-20 minutes or until golden and crispy.
- Serve with sweet chili sauce for dipping.
Notes
- Feel free to add some spices to the breading for additional flavor.
- Can be paired with a fresh salad for a complete meal.
Nutrition
- Serving Size: 4 shrimp
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Baked Coconut Shrimp, Sweet Chili Mayo, shrimp recipe