Ingredients
- Large shrimp, peeled and deveined: 1 pound
- Unsweetened shredded coconut: 1 cup
- Panko bread crumbs: 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, the beaten eggs, and a mixture of coconut and panko bread crumbs.
- Step 3: Dredge each shrimp in flour, then dip into the egg, and finally coat thoroughly with the coconut-panko mixture.
- Step 4: Arrange the breaded shrimp on the prepared baking sheet in a single layer.
- Step 5: Bake for 12-15 minutes, or until golden brown and the shrimp are cooked through.
- 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 maintain crispiness.
- Serve these crispy coconut shrimp as a fun appetizer or light meal alongside a tropical slaw.
- To ensure maximum coconut flavor, lightly toast the shredded coconut in a dry skillet before mixing with the panko.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American