Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and shredded coconut.
- Dip each shrimp first in the flour, then in the egg, and finally coat with the coconut mixture.
- Place the shrimp on a baking sheet and bake for about 15-20 minutes or until golden brown.
- For the lime chili dip, mix lime juice, chili sauce, and cilantro in a small bowl.
- Serve the cooked shrimp with the lime chili dip on the side.
Notes
- For extra crunch, you can fry the shrimp instead of baking.
- Adjust the spice level of the dip to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg