Name: Baked Coconut Shrimp with Sweet Chili Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup sweetened shredded coconut; 1/2 cup panko breadcrumbs; 1/4 cup all-purpose flour; 2 large eggs; 1/4 cup sweet chili sauce; 1/4 cup mayonnaise; 1 tbsp lime juice

Description

Crispy baked coconut shrimp paired with a creamy sweet chili mayo dipping sauce, perfect for appetizers or light meals.

Ingredients

1 lb large shrimp, peeled and deveined
1 cup sweetened shredded coconut
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 large eggs
1/4 cup sweet chili sauce
1/4 cup mayonnaise
1 tbsp lime juice

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet.
Set up three bowls: flour, beaten eggs, and a mix of coconut and panko.
Dip shrimp in flour, then egg, then coconut mixture, pressing to coat.
Place shrimp on baking sheet in a single layer.
Bake 12–15 minutes, flipping halfway, until golden and crisp.
Mix sweet chili sauce, mayonnaise, and lime juice in a bowl.
Serve shrimp warm with dipping sauce.

Notes

Pat shrimp dry before coating for better crispiness.
Use an air fryer for an extra crunchy texture.
Add chili flakes for a spicy kick.

Prep Time: 15 minutes
Cook Time: 15 minutes