Name: Mediterranean Coconut Shrimp with Sweet Chili Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb (450g) large shrimp, peeled and deveined, tails on; 1/2 cup all-purpose flour; Salt and pepper, to taste; 2 large eggs, beaten; 1 cup shredded coconut; 1/2 cup sweet chili sauce

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Mediterranean Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines the crunchiness of coconut with the tenderness of shrimp. This recipe is perfect for those who enjoy seafood with a twist. The sweet chili mayo adds a creamy and spicy kick that elevates the flavors and makes this dish irresistible.

Why Make This Recipe

Making Mediterranean Coconut Shrimp is a great way to impress friends and family with minimal effort. It’s a unique twist on traditional fried shrimp, cooking them in the oven for a lighter option. The combination of sweet coconut and the savory shrimp creates a balance that’s hard to resist. Plus, the sweet chili mayo brings it all together, making it an excellent appetizer or main dish for any gathering.

How to Make Mediterranean Coconut Shrimp

Ingredients:

1 lb (450g) large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
Salt and pepper, to taste
2 large eggs, beaten
1 cup shredded coconut
1/2 cup sweet chili sauce

Directions:

Preheat the oven to 400°F (200°C).
Set up a breading station with one plate for flour, another for beaten eggs, and a third for shredded coconut.
Season the flour with salt and pepper.
Dip each shrimp first into the flour, then the eggs, and finally coat with shredded coconut.
Place the coated shrimp on a baking sheet lined with parchment paper.
Bake for 12-15 minutes until golden brown and cooked through.
Serve with sweet chili mayo on the side.

How to Serve Mediterranean Coconut Shrimp

Serve Mediterranean Coconut Shrimp hot, straight from the oven. The crispy coconut coating complements the shrimp perfectly. You can place a small bowl of sweet chili mayo in the middle for dipping. This dish works well as an appetizer for parties or as a light main course served with a side salad or rice.

How to Store Mediterranean Coconut Shrimp

If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes or until heated through. Avoid using a microwave, as this can make the shrimp soggy.

Tips to Make Mediterranean Coconut Shrimp

Make sure to dry the shrimp well before breading to help the coating stick.
Use fresh coconut if you want a more intense flavor.
For extra crunch, toast the shredded coconut in a pan for a few minutes before using it.
Watch the shrimp closely while baking to avoid overcooking.

Variation

You can easily customize this recipe. Try adding spices like paprika or garlic powder to the flour for extra flavor. Alternatively, if you want a bit of heat, you can mix some sriracha into the sweet chili mayo.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before breading.

2. Can I fry the shrimp instead of baking them?
Absolutely! You can deep-fry the shrimp in hot oil until golden brown if you prefer a traditional fried flavor.

3. What can I serve with Mediterranean Coconut Shrimp?
This dish pairs well with a fresh salad, rice, or even a light pasta dish. It also works great as a standalone appetizer.