Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a delicious, crispy treat that’s easy to make at home. This healthier twist on a classic appetizer pairs perfectly with a tangy, homemade dipping sauce. It’s sure to impress your family and guests!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut (unsweetened)
• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup breadcrumbs (Panko recommended)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Pat the shrimp dry with paper towels to remove excess moisture.
3. Step 3: Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut, breadcrumbs, and paprika.
4. Step 4: Dip each shrimp first into the seasoned flour, then into the egg, and finally coat thoroughly with the coconut-breadcrumb mixture.
5. Step 5: Place the coated shrimp on a parchment-lined baking sheet in a single layer.
6. Step 6: Bake for 12-15 minutes, flipping the shrimp halfway through to ensure even crispiness.
7. Step 7: While the shrimp bakes, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl to make the sweet chili mayo.
8. Step 8: Serve the shrimp hot alongside the sweet chili mayo for dipping and enjoy!

Tips & Variations

• For a gluten-free option, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• To add extra flavor, sprinkle some cayenne pepper or chili flakes into the coconut-breadcrumb mix.
• Use fresh lime juice for a brighter, fresher flavor in the dipping sauce.
• If you prefer a crispier texture, broil the shrimp for the last 2 minutes while watching closely to avoid burning.

Storage

Store any leftover baked coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness. The sweet chili mayo can be refrigerated separately for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry to ensure the coating sticks well and bakes properly.

Is it possible to fry the coconut shrimp instead of baking?

Absolutely! You can deep-fry the breaded shrimp in hot oil until golden and crispy for a traditional texture, but baking is a healthier alternative that still delivers great flavor and crunch.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

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★★★★★

4.6 from 90 reviews

Crispy and flavorful baked coconut shrimp served with a tangy and sweet chili mayo dipping sauce. This dish is perfect as an appetizer or a light main course, combining the tropical taste of coconut with a spicy, creamy sauce for a delicious bite every time.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut (unsweetened)
• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup breadcrumbs (Panko recommended)

For the Sweet Chili Mayo:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking your shrimp to crispy perfection.
2. Prepare Shrimp: Pat the large peeled and deveined shrimp dry using paper towels to remove excess moisture, which helps the breading stick better.
3. Breading Station: Set up three separate bowls: one with the flour mixed with salt and pepper, one with the beaten eggs, and the last with a mixture of shredded coconut, Panko breadcrumbs, and paprika.
4. Bread Shrimp: Dip each shrimp first into the flour mixture, then coat it in the beaten eggs, and finally dredge it through the coconut-breadcrumb mixture, ensuring each shrimp is fully coated for maximum crunch.
5. Bake: Arrange the breaded shrimp on a parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes, flipping them halfway through the cooking time to bake evenly and achieve a golden brown color.
6. Make Sweet Chili Mayo: While the shrimp are baking, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a bowl until smooth and well combined.
7. Serve: Serve the baked coconut shrimp hot with the sweet chili mayo on the side for dipping, making a delicious appetizer or light meal.

Notes

• For a gluten-free version, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• You can use Greek yogurt instead of mayonnaise in the dipping sauce for a lighter option.
• Make sure shrimp are thoroughly dried before breading to help the coating adhere better and crisp up in the oven.
• Flip the shrimp halfway through baking for even browning and texture.
• Serve immediately for the best crunch and flavor.

Keywords: baked coconut shrimp, sweet chili mayo, appetizer recipe, coconut shrimp bake, crispy shrimp, easy shrimp recipe