Description
A delightful tropical dish featuring crispy coconut-coated shrimp served with a zesty sweet chili mayo.
Ingredients
- 1 pound large shrimp, peeled and deveined (thawed and patted dry)
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten (can substitute with flax eggs for a vegan option)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise (or Greek yogurt for lighter option)
- 1/4 cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine the flour, salt, black pepper, and paprika in one bowl. In another bowl, beat the eggs. In a third bowl, place the shredded coconut combined with breadcrumbs.
- Dredge each shrimp in the flour mixture, ensuring it’s well coated. Then dip it into the beaten eggs before rolling it in the coconut and breadcrumbs mixture. Press gently to ensure the coating adheres well.
- Place the coated shrimp on the prepared baking sheet, spacing them out evenly. Bake for 12-15 minutes or until the shrimp are cooked through and the coating turns golden and crisp.
- Prepare the dipping sauce by whisking together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a medium bowl until smooth.
- Remove the shrimp from the oven when done and let them cool slightly. Serve with the sweet chili mayo on the side for dipping.
Notes
For an extra burst of flavor, consider toasting the shredded coconut before using. Keep shrimp dry before breading for best coating results.
