Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the shrimp dry with paper towels.
- Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with shredded coconut combined with breadcrumbs and paprika.
- Dip each shrimp in the flour mixture, then into the egg wash, followed by coating it with the coconut-breadcrumb mix.
- Place the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes until golden brown and crispy.
- For the dipping sauce, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder in a small bowl.
- Serve hot alongside the sweet chili mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 3 shrimp (approximately 85g)
- Calories: 220
- Sugar: 2g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 150mg