Description
This baked coconut shrimp features a crispy, golden coating with a sweet and tangy chili mayo, capturing the essence of summer and perfect for entertaining.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C).
- Set up a breading station with one bowl of flour mixed with salt and pepper, one bowl of beaten eggs, and one bowl of panko breadcrumbs mixed with shredded coconut.
- Dredge each shrimp in the flour, then dip in the beaten eggs, allowing excess to drip off.
- Coat the shrimp with the coconut-panko mixture, pressing lightly to adhere.
- Arrange the breaded shrimp on a baking sheet lined with parchment paper, ensuring they don’t touch.
- Bake for approximately 15-20 minutes or until golden brown and crispy.
- Mix sweet chili sauce and lime juice in a small bowl for dipping.
- Serve the baked coconut shrimp warm with the sweet chili mayo.
Notes
Ensure shrimp are completely dry before dredging for better adhesion. Experiment with seasonings to add a kick.
