Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking your shrimp to crispy perfection.
- Prepare Shrimp: Pat the large peeled and deveined shrimp dry using paper towels to remove excess moisture, which helps the breading stick better.
- 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.
- 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.
- 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.
- 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.
- 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
