Baked Coconut Shrimp with Sweet Chili Mayo for a Tropical Escape

Baked Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss captures the essence of tropical beaches with its delightful crunch and succulent shrimp, adaptable for gluten-free and vegan diets.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 pieces

Course: Appetizers

Cuisine: American, Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 lb Large shrimp, peeled and deveined Choose high-quality shrimp for the best texture and flavor.
1 cup Shredded coconut (unsweetened) Adds a tropical crunch; consider toasting for extra flavor.
1 cup All-purpose flour (or almond flour for gluten-free) Provides the base coating; almond flour makes it gluten-free.
2 large Large eggs, beaten Works as a binder for the coating; swap for flax eggs for a vegan option.

For the Seasoning

1 tsp Salt Essential for enhancing flavor; adjust according to taste preferences.
1 tsp Black pepper Freshly ground adds a lovely mild heat.
1 tsp Paprika For color and a hint of flavor; smoked paprika brings a unique twist.
1 cup Panko breadcrumbs These give extra crunch; opt for gluten-free breadcrumbs if needed.

For the Sweet Chili Mayo

1/2 cup Mayonnaise (or Greek yogurt for a lighter option) Creates a creamy base for the dipping sauce; vegan mayo is a great alternative.
1/4 cup Sweet chili sauce A balance of sweetness and heat; tailor according to your spice preference.
1 tbsp Lime juice Freshens the dipping sauce with a zesty twist; always use fresh for the best results.
1 tsp Garlic powder Adds depth; fresh garlic can be substituted if you prefer a stronger taste.

Equipment

Oven
baking sheet
Parchment Paper
Shallow Bowls
whisk

Method

Baking Instructions

Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
Thoroughly pat the large shrimp dry with paper towels to remove excess moisture.
Set up a breading station with three bowls: mix flour with salt and pepper in the first, beaten eggs in the second, and combine shredded coconut, panko breadcrumbs, and paprika in the third.
Bread the shrimp by dipping each one in the flour, then the eggs, and finally the coconut-breadcrumb mixture.
Arrange the breaded shrimp on the baking sheet in a single layer and bake for 12-15 minutes, flipping halfway through.
While the shrimp bake, prepare the sweet chili mayo by whisking together mayonnaise, sweet chili sauce, lime juice, and garlic powder.
Serve the Baked Coconut Shrimp hot, along with the sweet chili mayo for dipping.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For extra crunch, double-dip the shrimp in the flour and egg mixture before coating them with coconut breadcrumbs. Enjoy served immediately for the best flavor and texture.

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