Baked Coconut Shrimp Chili Mayo (Print View)
Golden coconut shrimp with spicy-sweet chili mayo for dipping. Easy to bake and perfect for sharing.
# What You'll Need:
→ Shrimp
01 -
1 pound large shrimp, peeled and deveined
02 -
1 cup shredded unsweetened coconut
03 -
1/2 cup all-purpose flour
04 -
2 large eggs, beaten
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon paprika
08 -
1 cup panko breadcrumbs
→ Sweet Chili Mayo
09 -
1/2 cup mayonnaise
10 -
2 tablespoons sweet chili sauce
11 -
1 teaspoon lime juice
12 -
1/2 teaspoon garlic powder
# Directions:
01 -
Preheat oven to 400°F.
02 -
Thoroughly pat dry the peeled and deveined shrimp using paper towels.
03 -
Arrange three shallow bowls: one with flour seasoned with salt and black pepper, another with beaten eggs, and a third combining shredded coconut, panko breadcrumbs, and paprika.
04 -
Dredge each shrimp in the seasoned flour, dip into the beaten eggs, then thoroughly coat with the coconut-breadcrumb mixture.
05 -
Place coated shrimp on a parchment-lined baking sheet and bake for 12 to 15 minutes, flipping once halfway through, until golden and cooked through.
06 -
In a small bowl, combine mayonnaise, sweet chili sauce, lime juice, and garlic powder. Whisk until smooth.
07 -
Serve baked shrimp hot with sweet chili mayo on the side for dipping.
# Notes:
01 -
For a lighter option, substitute mayonnaise with Greek yogurt in the dipping sauce. Ensure shrimp are well dried for maximum crispiness.