Baked Coconut Shrimp
A delightful dish of crispy baked coconut shrimp served with sweet chili mayo, perfect for dinners or gatherings.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs Panko breadcrumbs can be used for extra crispiness.
- 2 large eggs, beaten
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Serving
- 1/2 cup sweet chili sauce For dipping.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Set up a breading station: place the flour in one bowl, beaten eggs in another, and mix the shredded coconut and breadcrumbs in a third bowl.
- Dredge each shrimp in flour, dip in egg, and then coat with the coconut-breadcrumb mixture.
- Place the breaded shrimp on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes, or until golden and crispy.
Serving
- Serve with sweet chili sauce for dipping.
Notes
Make sure to dry the shrimp with paper towels before breading to help the coating stick. If you want to spice it up, add some cayenne pepper to the breadcrumb mixture. For a healthier version, consider using whole wheat breadcrumbs or almond flour. When storing, keep leftovers in an airtight container in the fridge for up to three days or freeze for up to a month.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 21gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 2gSugar: 5g
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