Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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 ideal temperature by the time the shrimp are breaded and ready to bake.
- Prepare Shrimp: Pat the shrimp dry thoroughly using paper towels to remove excess moisture, which helps the coating adhere better.
- 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.
- 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.
- 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.
- 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.
- 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
