Ingredients
- Large shrimp, peeled and deveined: 1 pound
- Sweetened shredded coconut: 1 cup
- Panko breadcrumbs: 1/2 cup
- All-purpose flour: 1/4 cup
- Eggs: 2 large
- Sweet chili sauce: 1/4 cup
- Mayonnaise: 1/4 cup
- Lime juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In three separate shallow dishes, place the flour, beaten eggs, and a mixture of the coconut and panko breadcrumbs.
- Step 3: Dredge each shrimp in flour, then dip in egg, and finally coat thoroughly with the coconut-panko mixture. Press the mixture gently onto the shrimp to help it adhere.
- Step 4: Arrange the coated shrimp on the prepared baking sheet in a single layer.
- Step 5: Bake for 12-15 minutes, or until the shrimp is cooked through and the coconut is golden brown.
- Step 6: While the shrimp is baking, whisk together the sweet chili sauce, mayonnaise, and lime juice in a small bowl. Serve the baked coconut shrimp immediately with the sweet chili mayo for dipping.
Notes
- Store leftover baked shrimp in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the shrimp in a preheated oven or air fryer to re-crisp the coconut coating, avoiding a soggy texture.
- Serve these crispy shrimp as a fun appetizer, or over a bed of rice with a sprinkle of fresh cilantro for a complete meal.
- Gently press the coconut mixture onto the shrimp to ensure it sticks well during baking, preventing bare spots and maximizing crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American