Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines crispy, flavorful shrimp with a zesty dipping sauce. This recipe is perfect for any occasion, whether you’re hosting a party or enjoying a cozy dinner at home. The unique blend of coconut and sweet chili mayo elevates the familiar shrimp dish into something special, making it a crowd-pleaser for all ages.

Why You’ll Love This Recipe

• Crispy Texture: The Panko breadcrumbs and shredded coconut provide an irresistible crunch that enhances every bite.
• Easy Preparation: With just a few simple steps, you can whip up this delicious dish in no time.
• Versatile Flavor: The sweet chili mayo adds a tangy kick, making it perfect for dipping or drizzling over the shrimp.
• Healthier Option: Baked instead of fried, this recipe offers a lighter take on traditional shrimp dishes without sacrificing flavor.
• Family-Friendly: Kids and adults alike will love the taste of these shrimp, making it a great option for family dinners.

Tools and Preparation

Before diving into cooking, ensure you have the necessary tools ready. Having the right equipment makes the process smooth and enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Three mixing bowls
• Whisk
• Paper towels

Importance of Each Tool

• Baking sheet: Essential for even cooking and easy cleanup when baking your shrimp.
• Parchment paper: Helps prevent sticking and ensures the shrimp cook evenly without added oil.
• Mixing bowls: Keep your ingredients organized while preparing the breading station.

Ingredients

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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This step is crucial to achieve perfectly baked shrimp.

Step 2: Prepare Shrimp

Pat the shrimp dry with paper towels to remove excess moisture. This helps ensure they get crispy during baking.

Step 3: Set Up Your Breading Station

Prepare three bowls:
* In the first bowl, mix together flour with salt and pepper.
* In the second bowl, beat the eggs until smooth.
* In the third bowl, combine shredded coconut with breadcrumbs and paprika.

Step 4: Bread the Shrimp

Dip each shrimp into the flour mixture first to coat lightly. Next, dip them into the beaten eggs. Finally, coat each shrimp generously in the coconut-breadcrumb mix.

Step 5: Bake

Place the breaded shrimp on a parchment-lined baking sheet. Bake in your preheated oven for 12–15 minutes. Flip them halfway through to ensure even cooking.

Step 6: Make Sweet Chili Mayo

While the shrimp are baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder in a small bowl until well combined.

Step 7: Serve

Once baked, serve your delicious Baked Coconut Shrimp hot alongside the sweet chili mayo for dipping. Enjoy every bite!

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that can be served in various ways. Whether you are hosting a party or enjoying a quiet night at home, these serving suggestions will enhance your dining experience.

As an Appetizer

• Serve the shrimp on a platter with small bowls of sweet chili mayo for dipping. This presentation is perfect for parties and gatherings.

In Tacos

• Place baked coconut shrimp in soft corn tortillas, topped with shredded cabbage and avocado for a refreshing twist on tacos.

Over Salad

• Create a vibrant salad by placing the shrimp on a bed of mixed greens, sliced cucumbers, and cherry tomatoes, drizzled with your favorite dressing.

With Rice

• Pair the shrimp with jasmine or coconut rice for a satisfying meal. The rice complements the flavors beautifully and adds heartiness to the dish.

On Skewers

• Thread the baked shrimp onto skewers along with grilled vegetables for an eye-catching presentation that is great for barbecues or picnics.

How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo

To ensure your Baked Coconut Shrimp turns out perfectly every time, follow these helpful tips.

• Dry the Shrimp: Make sure to pat the shrimp dry before breading. This helps the coating stick better and results in a crispier texture.
• Use Panko Breadcrumbs: Opt for Panko breadcrumbs instead of regular ones. They create a lighter and crunchier coating that enhances the overall dish.
• Don’t Overcrowd the Baking Sheet: Arrange shrimp in a single layer on the baking sheet. This allows even cooking and prevents steaming, which keeps them crispy.
• Flip Halfway Through Cooking: To achieve an evenly golden brown color, flip the shrimp halfway through baking. This ensures both sides get that perfect crunch.
• Experiment with Spices: Feel free to add different spices to your breadcrumb mixture. A touch of cayenne pepper can add an extra kick!

Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp pairs well with several side dishes that complement its flavors. Here are some great options to consider:

1. Coleslaw
   A crunchy coleslaw adds freshness and balances the richness of the shrimp with its tangy dressing.
2. Mango Salsa
   The sweetness of mango salsa enhances the tropical vibe of coconut shrimp while providing a zesty contrast.
3. Coconut Rice
   Fluffy coconut rice pairs perfectly, echoing the coconut flavor in the shrimp while adding creaminess.
4. Grilled Veggies
   Grilled bell peppers, zucchini, and asparagus provide color and nutrition, making your meal more wholesome.
5. Quinoa Salad
   A light quinoa salad mixed with herbs and lemon juice offers protein and texture that pairs wonderfully with shrimp.
6. Garlic Bread
   Crispy garlic bread serves as a delicious side that guests will love dipping into any leftover sweet chili mayo!

Common Mistakes to Avoid

When making Baked Coconut Shrimp with Sweet Chili Mayo, it’s easy to make a few common mistakes. Here are some tips to ensure your dish turns out perfectly.

• Not drying the shrimp: Moist shrimp won’t hold the breading well. Always pat them dry with paper towels before breading.
• Skipping the seasoning: Failing to season each layer can lead to bland shrimp. Make sure to season the flour and coconut-breadcrumb mix properly.
• Overcrowding the baking sheet: This can cause uneven cooking and soggy shrimp. Space out your shrimp on the baking sheet for best results.
• Using stale breadcrumbs: Stale breadcrumbs will not provide the desired crunch. Always use fresh breadcrumbs for a crispy texture.
• Not preheating the oven: Baking in an unheated oven can lead to uneven cooking. Preheat your oven to 400°F (200°C) before placing your shrimp inside.

Refrigerator Storage

• Store Baked Coconut Shrimp in an airtight container.
• It will last for up to 3 days in the refrigerator.

Freezing Baked Coconut Shrimp with Sweet Chili Mayo

• Place cooled shrimp in a freezer-safe bag or container.
• They can be frozen for up to 2 months.

Reheating Baked Coconut Shrimp with Sweet Chili Mayo

• Oven: Preheat your oven to 350°F (175°C). Bake for about 10 minutes until heated through and crispy.
• Microwave: Heat on medium power for 1-2 minutes. Be cautious as this may result in less crispiness.
• Stovetop: Heat a skillet over medium heat with a little oil. Cook each side for about 2-3 minutes until heated through.

Frequently Asked Questions

Can I use frozen shrimp for Baked Coconut Shrimp with Sweet Chili Mayo?

Yes, you can use frozen shrimp. Just ensure they are fully thawed and dried before breading.

What is the best way to serve Baked Coconut Shrimp?

Baked Coconut Shrimp pairs wonderfully with sweet chili mayo, fresh lime wedges, and a side of tropical salad.

How can I make this recipe gluten-free?

To make Baked Coconut Shrimp gluten-free, substitute regular flour with almond flour and ensure your breadcrumbs are gluten-free.

Can I prepare these shrimp ahead of time?

Yes, you can bread the shrimp ahead of time and store them in the fridge until you’re ready to bake them.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is not only delicious but also offers great versatility. It’s perfect as an appetizer or a main dish, and you can easily customize it by adding spices or serving it with different dipping sauces. Try this recipe today, and enjoy the delightful flavors!

Print

Baked Coconut Shrimp with Sweet Chili Mayo

---

• Author: Sofia
• Total Time: 30 minutes
• Yield: Approximately 4 servings 1x

Print Recipe

Pin Recipe

Description

Baked Coconut Shrimp with Sweet Chili Mayo is a mouthwatering dish that transforms traditional shrimp into a crispy, tropical delight. Coated in panko breadcrumbs and shredded coconut, these shrimp deliver an irresistible crunch with every bite. Paired with a zesty sweet chili mayo, this recipe is perfect for parties or cozy dinners at home. Not only is it easy to prepare, but it’s also a healthier alternative to fried shrimp, making it a favorite among both kids and adults. Elevate your culinary experience with this crowd-pleaser that’s sure to impress!

---

Ingredients

Scale 1x2x3x

• 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. Preheat the oven to 400°F (200°C).
2. Pat the shrimp dry with paper towels.
3. Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut, breadcrumbs, and paprika.
4. Coat each shrimp first in the flour mixture, then dip into the eggs, and finally coat in the coconut-breadcrumb mix.
5. Place on a parchment-lined baking sheet and bake for 12–15 minutes, flipping halfway through.
6. While baking, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder for dipping.
7. Serve hot alongside the sweet chili mayo.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp (120g)
• Calories: 290
• Sugar: 2g
• Sodium: 560mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 160mg

Keywords: Ensure shrimp are fully dried before breading for optimal crispiness. Use Panko breadcrumbs for superior texture. Experiment with spices in the breadcrumb mix for added flavor.