Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a deliciously crispy and flavorful dish that’s perfect for appetizers or a light meal. The coconut coating adds a tropical crunch while the sweet chili mayo provides a tangy, spicy kick. It’s easy to make and perfect for entertaining or casual dinners.

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 ensure the coating sticks well.
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 flour mixture, then into the egg, and finally coat it thoroughly with the coconut-breadcrumb mixture.
5. Step 5: Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping them halfway through, until golden and crispy.
6. Step 6: While the shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder to make the sweet chili mayo.
7. Step 7: Serve the baked coconut shrimp hot, accompanied by the sweet chili mayo for dipping.

Tips & Variations

• For extra crunch, use Panko breadcrumbs and make sure the shrimp are completely dry before breading.
• Substitute mayonnaise with Greek yogurt in the dipping sauce for a lighter, tangier flavor.
• Add a pinch of cayenne pepper to the coconut mixture for a spicy twist.
• Use almond flour instead of all-purpose flour to make this recipe gluten-free.

Storage

Store leftover baked coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet and warm in a 350°F (175°C) oven for about 5-7 minutes to keep them crispy. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze baked coconut shrimp?

Yes, you can freeze the baked shrimp. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Use within 1 month. Reheat in the oven directly from frozen for best results.

Is it necessary to flip the shrimp while baking?

Flipping the shrimp halfway through baking ensures even cooking and that both sides get nicely golden and crispy. It helps achieve the best texture.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

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★★★★★

4.7 from 60 reviews

This Baked Coconut Shrimp with Sweet Chili Mayo is a delicious and healthier twist on a classic appetizer, featuring crispy coconut-coated shrimp baked to golden perfection and served with a tangy, creamy sweet chili mayo dipping sauce. Perfect for entertaining or a flavorful weeknight treat, this recipe combines crunchy textures and vibrant flavors without the grease of frying.

• Author: Maya
• 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 ideal temperature by the time the shrimp are breaded and ready to bake.
2. Prepare Shrimp: Pat the shrimp dry thoroughly using paper towels to remove excess moisture, which helps the coating adhere better.
3. Breading Station: Set up three separate bowls: one with the flour mixed with salt and pepper, a second with the beaten eggs, and a third with the mixture of shredded coconut, breadcrumbs, and paprika to create the crispy coating.
4. Bread Shrimp: Dip each shrimp first into the seasoned flour, then into the beaten eggs, and finally coat thoroughly with the coconut-breadcrumb mixture, ensuring an even layer for maximum crispiness.
5. Bake: Arrange the breaded shrimp in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes, flipping the shrimp halfway through cooking to ensure both sides become golden and crispy.
6. Make Sweet Chili Mayo: While the shrimp are baking, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth and well combined for a flavorful dipping sauce.
7. Serve: Once the shrimp are cooked through and crispy, serve them hot alongside the sweet chili mayo for dipping. Enjoy immediately for the best texture and flavor.

Notes

• For a gluten-free option, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• Using Greek yogurt instead of mayonnaise in the sweet chili mayo reduces fat and adds a slight tang.
• Ensure shrimp are completely dry before breading to help the coating stick better.
• If you prefer, you can add a pinch of cayenne pepper to the coconut-breadcrumb mixture for a spicy kick.
• Serve with a simple side salad or steamed vegetables for a light meal.

Keywords: baked coconut shrimp, coconut shrimp, sweet chili mayo, healthy shrimp recipe, baked shrimp appetizer, gluten-free shrimp