Description
Crispy coconut shrimp served with a sweet chili mayo dip.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup sweet chili sauce
- 1 tablespoon mayonnaise
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a baking sheet lined with parchment paper.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and a mixture of coconut and breadcrumbs in a third.
- Season the shrimp with salt and pepper.
- Dredge each shrimp in flour, then dip in eggs, and finally coat with the coconut-breadcrumb mixture.
- Place the coated shrimp on the baking sheet.
- Bake for 15-20 minutes or until golden brown and crispy.
- In a small bowl, mix sweet chili sauce and mayonnaise for the dip.
- Serve the shrimp hot with the sweet chili mayo.
Notes
- For extra crunch, fry the shrimp instead of baking.
- Adjust the spice level of the dip by adding sriracha.
- Use large shrimp for better presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Coconut Shrimp, Sweet Chili Mayo, Appetizer, Seafood