Ingredients
For the Shrimp:
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1 lb (450 g) large shrimp, peeled and deveined
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Salt and black pepper, to taste
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup shredded sweetened coconut
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½ cup panko breadcrumbs
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Cooking spray or melted butter (for baking sheet)
For the Sweet Chili Mayo:
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¼ cup mayonnaise
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2 tablespoons sweet chili sauce
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1 teaspoon lime juice (optional)
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Pinch of salt
🧑🍳 Instructions
1. Preheat Oven:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper and lightly spray with cooking spray.
2. Prepare the Coating:
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Place flour in one shallow bowl.
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Place beaten eggs in a second shallow bowl.
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Mix shredded coconut and panko breadcrumbs in a third shallow bowl.
3. Coat the Shrimp:
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Season shrimp lightly with salt and pepper.
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Dredge each shrimp in flour, shaking off excess.
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Dip in beaten eggs.
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Press into coconut-panko mixture until fully coated.
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Arrange shrimp on prepared baking sheet.
4. Bake:
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Lightly spray shrimp with cooking spray or brush with melted butter.
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Bake for 12–15 minutes, flipping halfway through, until shrimp are golden and crispy.
5. Make Sweet Chili Mayo:
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In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and a pinch of salt.
6. Serve:
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Serve baked coconut shrimp hot with sweet chili mayo on the side for dipping.
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Optional: garnish with chopped green onions or cilantro.
✅ Tips:
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For extra crunch, toast coconut lightly in a dry skillet for 2–3 minutes before coating.
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You can also broil for 1–2 minutes at the end to make them extra golden.
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Serve over a bed of rice or alongside a fresh salad for a full meal.