Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce
Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce. Crispy baked coconut shrimp with a sweet, spicy, garlicky chili sauce. Oh, and that chili sauce has a delicious hint of lime. Dipping these perfectly cooked shrimp into the chili sauce creates a divine combination of flavors.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Appetizer
Cuisine American
Servings 8 servings
Calories 184 kcal
For the Sweet Chili Garlic Lime Sauce
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Defrost shrimp and peel leaving the tails on the shrimp. Dry the shrimp using a paper towel, this will help the egg stick.
In a bowl, whisk the eggs. On a plate, mix bread crumb and coconut flakes.
Dip a shrimp in the egg while holding it by the tail and then dip in the bread crumb coconut flake mixture.
Repeat this process once more to double coat the shrimp and then place on a baking sheet.
Repeat until all shrimp are breaded.
Place in the oven and cook for 10-12 minutes.
While cooking, in a bowl mix together sweet chili sauce, chili garlic hot sauce, garlic powder, pepper and lime juice.
When done, remove from oven and serve with dipping sauce.
Serving: 3 shrimp Calories: 184 kcal Carbohydrates: 17 g Protein: 14 g Fat: 7 g Saturated Fat: 5 g Cholesterol: 143 mg Sodium: 690 mg Potassium: 115 mg Fiber: 2 g Sugar: 9 g Vitamin A: 1 IU Vitamin C: 3 mg Calcium: 104 mg Iron: 2 mg
Keyword appetizer, football season, health, healthy, healthy appetizer, seafood, shrimp