Description
A crispy, oven-baked shrimp recipe coated in coconut and panko, served with a creamy sweet chili dipping sauce that’s perfect for any occasion.
Ingredients
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Large shrimp: 450 g / 1 lb, peeled and deveined
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All-purpose flour: 60 g / ½ cup
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Large eggs: 2, beaten
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Unsweetened shredded coconut: 80 g / 1 cup
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Panko breadcrumbs: 60 g / 1 cup
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Salt: ¾ teaspoon
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Black pepper: ½ teaspoon
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Paprika: 1 teaspoon
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Garlic powder: 1 teaspoon
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Olive oil or cooking spray: 1 tablespoon
For the Sweet Chili Mayo
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Mayonnaise: 120 g / ½ cup
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Sweet chili sauce: 80 ml / ⅓ cup
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Lemon juice: 1 tablespoon
Instructions
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Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper.
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Place flour in one bowl, beaten eggs in another, and combine coconut, panko, salt, pepper, paprika, and garlic powder in a third bowl.
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Pat shrimp dry. Coat each shrimp in flour, dip into egg, then press into the coconut mixture.
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Arrange shrimp on the baking sheet and lightly spray or brush with oil.
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Bake for 12–15 minutes, flipping halfway, until golden and cooked through.
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Mix mayonnaise, sweet chili sauce, and lemon juice in a bowl. Serve alongside the shrimp.
Notes
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Serve immediately for maximum crispness.
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Shrimp can be breaded ahead of time and baked just before serving.
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Adjust the sweetness or heat of the sauce to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes