Mediterranean Coconut Shrimp with Sweet Chili Mayo
Introduction
Mediterranean Coconut Shrimp with Sweet Chili Mayo is a delicious and crunchy treat that brings a taste of the coast right to your home. This dish is not only easy to make but also perfect for sharing with friends or family. With its crispy exterior and sweet dipping sauce, it’s sure to be a hit at any gathering.
Why Make This Recipe
This recipe is great for many reasons. First, it is incredibly simple to prepare, which means you can whip it up even on busy days. Second, the combination of coconut and shrimp offers a delightful contrast in textures and flavors. Lastly, the sweet chili mayo adds a zesty kick that complements the shrimp perfectly. Whether you’re hosting a party or just want a tasty snack, this dish is a fantastic choice!
How to Make Mediterranean Coconut Shrimp with Sweet Chili Mayo
Making Mediterranean Coconut Shrimp with Sweet Chili Mayo is straightforward. With just a few steps, you can create a tasty dish that everyone will love.
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
- 1 tbsp lime juice
Directions:
- Preheat the oven to 400°F (200°C).
- In a bowl, season the flour with salt and pepper.
- In another bowl, beat the eggs.
- In a third bowl, place shredded coconut.
- Dip each shrimp first in the flour, then in the egg, and finally in the coconut, ensuring they are well coated.
- Place the coated shrimp on a baking sheet and bake for about 15 minutes or until golden and cooked through.
- For the sweet chili mayo, mix the sweet chili sauce with lime juice in a small bowl.
- Serve the coconut shrimp with the sweet chili mayo for dipping.
How to Serve Mediterranean Coconut Shrimp with Sweet Chili Mayo
To serve, arrange the baked coconut shrimp on a platter alongside a small bowl of the sweet chili mayo for dipping. This allows everyone to enjoy the delicious flavors together. You can also garnish the platter with lime wedges or fresh herbs for an extra touch.
How to Store Mediterranean Coconut Shrimp with Sweet Chili Mayo
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp back in the oven at 350°F (175°C) for about 10 minutes or until heated through. The coconut may lose some of its crispness, but it will still taste great.
Tips to Make Mediterranean Coconut Shrimp with Sweet Chili Mayo
- Make sure to properly dry your shrimp before coating them to help the breading stick better.
- If you want extra crunch, consider adding some panko breadcrumbs to the shredded coconut.
- Try using different dipping sauces, like a tangy mango salsa or garlic aioli for each unique flavor combo!
Variation
You can spice things up by adding some cayenne pepper or paprika to the flour for an extra kick. Additionally, you can swap the sweet chili sauce with other dipping sauces like honey mustard or peanut sauce to change the flavor profile.
FAQs
Q1: 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 coating.
Q2: Is there a gluten-free option for the flour?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend or almond flour.
Q3: Can I fry the shrimp instead of baking them?
Yes, you can fry the shrimp in hot oil until golden brown for a crispier texture, but baking is a healthier option.
Enjoy whipping up this delightful Mediterranean Coconut Shrimp with Sweet Chili Mayo, and happy cooking!
Print
Mediterranean Coconut Shrimp with Sweet Chili Mayo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A delicious and crunchy treat featuring large shrimp baked in shredded coconut served with a sweet chili mayo dipping sauce.
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
- 1 tbsp lime juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, season the flour with salt and pepper.
- In another bowl, beat the eggs.
- In a third bowl, place shredded coconut.
- Dip each shrimp first in the flour, then in the egg, and finally in the coconut, ensuring they are well coated.
- Place the coated shrimp on a baking sheet and bake for about 15 minutes or until golden and cooked through.
- For the sweet chili mayo, mix the sweet chili sauce with lime juice in a small bowl.
- Serve the coconut shrimp with sweet chili mayo for dipping.
Notes
Make sure to properly dry your shrimp before coating them to help the breading stick better. For extra crunch, consider adding some panko breadcrumbs to the shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg
Keywords: shrimp, appetizer, coconut, sweet chili, Mediterranean