Description
Delicious baked coconut shrimp with a crunchy exterior and juicy interior, served with a sweet chili mayo.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 425°F (220°C).
- Set up a three-part breading station: one dish for all-purpose flour, one for the beaten eggs, and a third for the mixture of coconut, panko, salt, and pepper.
- Dip each shrimp first into the flour, then into the egg, and finally into the coconut-panko mixture, ensuring even coverage.
- Place the breaded shrimp on a baking sheet lined with parchment paper, giving them enough space for proper cooking.
- Bake for 12-15 minutes, monitoring closely until the shrimp turn golden brown and crispy.
- For the dipping sauce, mix sweet chili sauce with lime juice in a small bowl.
- Serve the shrimp hot, accompanied by the sweet chili mayo for dipping.
Notes
Consider adding spices to the flour for extra flavor or experimenting with the dipping sauce.
