Description
Crispy coconut shrimp served with a sweet chili mayo.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon mayonnaise
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix flour, salt, and pepper.
- Dip shrimp in flour, then in beaten eggs, and finally coat with a mixture of coconut and panko.
- Place shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
- In a small bowl, mix sweet chili sauce and mayonnaise.
- Serve shrimp hot with the dipping sauce.
Notes
- Use fresh shrimp for best results.
- Adjust sweetness of the sauce to your taste.
- Consider frying instead of baking for a crispier texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: coconut shrimp, sweet chili mayo, seafood appetizer