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–+ servings

Baked Coconut Shrimp with Sweet Chili Mayo

Crispy baked coconut shrimp served with a sweet and spicy chili mayo for a delicious appetizer or main dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, main
Cuisine: Asian, Seafood
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Coconut Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 large egg beaten
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
Sweet Chili Mayo
  • 1/2 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha optional for extra heat

Method
 

Prepare the Shrimp
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix the panko breadcrumbs, shredded coconut, salt, pepper, and garlic powder.
  3. Dip each shrimp into the beaten egg, then coat with the coconut mixture, pressing gently to adhere.
  4. Place the coated shrimp on a baking sheet lined with parchment paper.
Bake the Shrimp
  1. Bake the shrimp in the preheated oven for 12-15 minutes, or until golden brown and cooked through.
Make the Sweet Chili Mayo
  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and sriracha until smooth.
Serve
  1. Serve the baked coconut shrimp hot with the sweet chili mayo on the side.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 5gFiber: 2gSugar: 3g

Notes

For extra crispiness, you can spray the shrimp lightly with cooking spray before baking.

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