Description
A delicious and crunchy treat featuring large shrimp baked in shredded coconut served with a sweet chili mayo dipping sauce.
Ingredients
Scale
- 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