Description
Baked coconut shrimp combines sweetness and crunch, elevated by a creamy sweet chili mayo, making it a delightful dish for any occasion.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup sweet chili sauce
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the flour, beaten eggs, and a mixture of the coconut and panko breadcrumbs in three separate shallow dishes.
- Dredge each shrimp in flour, dip in egg, and coat thoroughly with the coconut-panko mixture.
- Arrange the coated shrimp on the prepared baking sheet in a single layer.
- Bake for 12-15 minutes, or until the shrimp is cooked through and the coconut is golden brown.
- Whisk together the sweet chili sauce, mayonnaise, and lime juice in a small bowl. Serve immediately with the sweet chili mayo for dipping.
Notes
For added flavor, consider seasoning the flour with salt and pepper or adding herbs to the coconut-panko mixture.
