Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup (85g) panko breadcrumbs
  • 1 cup (80g) unsweetened shredded coconut, toasted
  • 1 tablespoon vegetable oil
  • cooking spray
  • 1/2 cup (113g) mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon lime juice, freshly squeezed
  • 1/2 teaspoon lime zest

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Place flour in one shallow dish, beaten eggs in another, and combine panko breadcrumbs and toasted coconut in the third.
  3. Dredge each shrimp in flour, then dip in the egg, and finally coat generously with the coconut-panko mixture, pressing to adhere.
  4. Place the breaded shrimp on a baking sheet lined with parchment paper or a silicone mat. Drizzle with vegetable oil. Chill for 15 minutes.
  5. Preheat oven to 400°F (200°C).
  6. Bake for 12-15 minutes, or until golden brown and the shrimp is cooked through (opaque).
  7. While the shrimp is baking, whisk together mayonnaise, sweet chili sauce, lime juice, and lime zest in a small bowl.
  8. Serve the Baked Coconut Shrimp with Sweet Chili Mayo immediately.