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 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Pat shrimp dry with paper towels.
- Set up three bowls: one with flour mixed with salt and pepper; one with beaten eggs; and the third with shredded coconut mixed with breadcrumbs and paprika.
- Dip each shrimp first into the flour, then into the egg, and finally coat them in the coconut-breadcrumb mixture.
- Arrange the shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
- For the sweet chili mayo, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve warm with the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (100g)
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 170mg