Description
Coconut Shrimp with Sweet Chili Mayo brings tropical vibes straight to your dinner table, delivering crispy, golden-coated seafood that practically dances with flavor. Dunking each crunchy shrimp into the tangy mayo sauce creates an instant vacation moment right in your kitchen.
Ingredients
Scale
Protein:
- 1 lb large shrimp
Coating:
- 1 cup shredded coconut
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
Seasonings:
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Sweet Chili Mayo:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Heat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and crisp results.
- Pat each shrimp completely dry using paper towels to ensure a perfectly crunchy coating.
- Create three separate shallow bowls: first with ½ cup flour, salt, and pepper mixed; second with 2 beaten eggs; third with 1 cup combined coconut, breadcrumbs, and paprika.
- Dunk each shrimp first in flour mixture, then coat thoroughly in beaten eggs, finally roll generously in coconut-breadcrumb blend, pressing coating gently to adhere.
- Arrange coated shrimp in a single layer without touching on prepared baking sheet. Space them so they crisp evenly.
- Slide baking sheet into preheated oven. Roast for 12-15 minutes, rotating pan halfway through cooking time to ensure uniform golden color.
- While shrimp bakes, whisk ½ cup mayonnaise with 2 tablespoons sweet chili sauce, 1 teaspoon lime juice, and ½ teaspoon garlic powder until smooth.
- Remove shrimp when edges turn golden brown and exterior looks crisp and crunchy. Let rest 2-3 minutes before serving.
- Transfer hot shrimp to serving plate. Accompany with prepared sweet chili mayo for dipping and optional fresh herb garnish.
Notes
- Always use fresh, high-quality shrimp for the best flavor and texture.
- Pat shrimp completely dry before breading to ensure a crispy, golden exterior that doesn’t become soggy.
- For a gluten-free version, swap regular flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free panko.
- To make the dish spicier, add a pinch of cayenne pepper to the coconut-breadcrumb mixture or mix some hot sauce into the mayo.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 297 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 160 mg