lined baking sheet and spray lightly with olive oil.Bake for 10–12 minutes, flipping halfway, until golden and cooked through.Make Sweet Chili MayoIn a small bowl, whisk together mayonnaise, sweet chili sauce, lemon juice, paprika, and salt until smooth.ServePlate shrimp with a small bowl of dipping sauce. Garnish with chopped parsley or lemon wedges if desired.TipsUse large shrimp: Bigger shrimp are easier to coat and give a meatier bite.Dry the shrimp well: Patting them dry helps the flour and coating stick better.Chill before cooking (optional): After coating, refrigerate the shrimp for 15–20 minutes to help the crust adhere better during cooking.Don’t overcrowd the pan or baking sheet: This ensures crispiness.
Mediterranean Coconut Shrimp with Sweet Chili Mayo
