Description
Baked coconut shrimp served with a sweet chili mayo sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon mayonnaise
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix panko breadcrumbs, coconut, salt, and pepper.
- Dip each shrimp in beaten eggs, then coat with the coconut mixture.
- Place the shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
- In another bowl, mix sweet chili sauce and mayonnaise for dipping.
- Serve shrimp with the sweet chili mayo on the side.
Notes
- Ensure shrimp are fully coated for best results.
- Adjust baking time based on shrimp size.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: baked coconut shrimp, sweet chili mayo