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coconut shrimp with sweet chili mayo
Juanita A. Smith

Coconut Shrimp with Sweet Chili Mayo: 5 Irresistible Steps

Crispy coconut shrimp served with a sweet chili mayo dip.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 2 eggs beaten
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sweet chili sauce
  • 1 tablespoon mayonnaise

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix the flour, salt, and pepper.
  3. Coat each shrimp in the flour mixture, then dip in the beaten eggs.
  4. Coat the shrimp with a mixture of panko breadcrumbs and shredded coconut.
  5. Place the shrimp on a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes until golden brown and cooked through.
  7. In a small bowl, combine sweet chili sauce and mayonnaise for the dip.
  8. Serve the shrimp hot with the sweet chili mayo dip.

Notes

  • Use fresh shrimp for best flavor.
  • Adjust the sweetness of the dip to your preference.
  • Serve with lime wedges for added flavor.