Coconut Shrimp with Sweet Chili Sauce: A Crispy Delight!
Coconut Shrimp with Sweet Chili Sauce is a deliciously crispy dish that combines the sweetness of coconut with a tangy chili sauce, perfect for appetizers or a main course.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sweet chili sauce for dipping
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the flour, salt, and pepper.
- Dip each shrimp in the flour mixture, then in the beaten eggs, and finally coat with a mixture of shredded coconut and panko breadcrumbs.
- Place the coated shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve hot with sweet chili sauce for dipping.
Notes
- For extra flavor, marinate the shrimp in lime juice before coating.
- Ensure the shrimp are fully coated for maximum crispiness.
- Can be fried instead of baked for a richer taste.
Nutrition
- Serving Size: 4 shrimp
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg