Description
A delightful dish combining crispy coconut with tender shrimp, served with a creamy and spicy sweet chili mayo.
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
Instructions
- 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.
Notes
Dry the shrimp well before breading for better coating adherence. For extra crunch, toast the shredded coconut before use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg
Keywords: shrimp, coconut, appetizer, seafood, sweet chili mayo