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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo That's Irresistibly Crispy

Enjoy these Baked Coconut Shrimp with Sweet Chili Mayo, a healthy twist on traditional fried shrimp that delivers irresistible crunch and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Fresh or well-thawed frozen, peeled and deveined
For the Coating
  • 1/2 cup All-Purpose Flour Coating base
  • 2 large Eggs Whisked
  • 1 cup Unsweetened Shredded Coconut Toasted preferred
  • 1/2 cup Panko Breadcrumbs Optional for extra crunch
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise Consider avocado oil mayo for a healthier twist
  • 3 tablespoons Sweet Chili Sauce Adjust to preferred heat level
  • 1 tablespoon Lime Juice Can substitute with lemon juice
For Seasoning
  • 1 teaspoon Salt Season to taste
  • 1 teaspoon Pepper Season to taste
  • 1 teaspoon Garlic Powder Season to taste
  • 1 teaspoon Onion Powder Season to taste

Equipment

  • Baking Sheet
  • Shallow dishes
  • Mixing Bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels. Season with salt, pepper, garlic powder, and onion powder.
  2. Set up a breading station with three dishes: flour, whisked eggs, and toasted coconut.
  3. Coat shrimp in flour, then eggs, and finally roll in toasted coconut, pressing gently to adhere.
  4. Arrange shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
  5. In a mixing bowl, combine mayonnaise, sweet chili sauce, and lime juice. Stir until smooth and adjust flavors as needed.
  6. Once baked, cool slightly and serve with sweet chili mayo. Garnish with lime wedges and cilantro.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 140mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure shrimp are fully thawed and dry for optimal coconut adhesion. Monitor toasting coconut closely to avoid burning. Adjust sauce thickness with lime juice if needed.

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