Crispy Baked Coconut Shrimp with Sweet Chili Dipping Sauce

Enjoy this Baked Coconut Shrimp recipe, a healthier and crunchy alternative that will delight your taste buds.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 shrimp

Course: Appetizers

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 lb shrimp peeled and deveined
1 cup all-purpose flour for coating
2 large eggs beaten for binding

For the Coating

1 cup panko breadcrumbs for crunch
1 cup shredded coconut adds sweetness
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper for heat

For the Dipping Sauce

¼ cup sweet chili sauce for dipping
¼ cup mayonnaise for creaminess

Equipment

Oven
Baking Sheet
Parchment Paper
Bowls

Method

Preparation Steps

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix together the flour, salt, black pepper, and cayenne pepper.
In another bowl, whisk the eggs until fully combined.
In a third bowl, combine panko breadcrumbs and shredded coconut.
Coat each shrimp in flour, then dip in egg, and finally coat with the panko-coconut mixture.
Place coated shrimp on the prepared baking sheet in a single layer.
Bake for 15-20 minutes until golden brown and crispy.
Meanwhile, mix sweet chili sauce and mayonnaise in a small bowl for the dipping sauce.
Serve the warm Baked Coconut Shrimp with dipping sauce.

Nutrition

Serving: 4shrimpCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 10mg

Notes

Use medium to large shrimp for best texture. Ensure even coating for crunchiness, and avoid overcrowding on the baking sheet.

Tried this recipe?

Let us know how it was!