Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a crowd-pleasing appetizer that brings tropical flair to your kitchen without the mess of deep frying. By using your oven, you get that irresistible golden crunch while keeping the prep simple and efficient. This dish is perfect for casual weekend gatherings, busy weeknight dinners, or as a flavorful healthy snack. The combination of sweet, shredded coconut and savory breadcrumbs creates a perfect crust, while the tangy dipping sauce ties everything together. If you are looking for an easy, restaurant-quality meal that feels special, this baked coconut shrimp is exactly what you need.

To make the best baked coconut shrimp, ensure your shrimp are properly patted dry. This simple step ensures the breading sticks perfectly.

• 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

This recipe is highly adaptable to fit your dietary preferences and available ingredients.

• Use Panko breadcrumbs for maximum crunch compared to regular breadcrumbs.
• Choose unsweetened coconut to prevent the crust from becoming too sweet.
• Almond flour is a fantastic low-carb swap if you need a gluten-free twist.
• Swap mayonnaise for Greek yogurt for a lighter, tangier dipping sauce.
• If you prefer extra heat, add a dash of sriracha to your sweet chili mayo.

Step 1: Prepare the Shrimp

Start by preheating your oven to 400°F (200°C). Pat the shrimp dry with paper towels to ensure a crispy coating once they reach the oven.

Step 2: Set Up the Breading Station

In three separate bowls, place the flour mixed with salt and pepper, the beaten eggs, and the shredded coconut mixed with breadcrumbs and paprika. This setup will streamline the breading process.

Step 3: Bread the Shrimp

Dip each shrimp first into the flour, coating it evenly. Next, dunk it into the egg mixture, allowing any excess to drip off. Finally, roll the shrimp in the coconut-breadcrumb mixture, pressing gently to ensure everything adheres well.

Step 4: Bake the Shrimp

Arrange the breaded shrimp on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown and crispy. Flip halfway through for even cooking.

Step 5: Prepare the Sweet Chili Mayo

While the shrimp is baking, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl. Adjust the seasoning to taste.

Step 6: Serve and Enjoy

Once the shrimp is done, serve it hot with the sweet chili mayo for dipping. Enjoy the delightful crunch and tropical flavors!

Take your meal to the next level by pairing these crispy bites with complementary sides.

• Serve over a bed of fluffy jasmine rice for a complete dinner.
• Pair with a fresh cucumber salad or slaw to balance the richness.
• Add steamed broccoli or snap peas for a healthy fiber boost.
• Serve as a party platter with extra ramekins of the sweet chili mayo.

Store leftovers in an airtight container in the refrigerator for up to 2 days. To retain the crunch, reheat in a preheated oven or toaster oven at 350°F until warmed through. Avoid the microwave, as it tends to make the breading soggy.

Can I make this ahead of time?

You can bread the shrimp ahead of time and keep them refrigerated for up to 2 hours before baking. Bake fresh for the best texture.

Can I use frozen shrimp?

Yes, ensure they are fully thawed and patted extremely dry before beginning the breading process.

Can I use sweetened coconut?

It is not recommended, as the coconut will brown too quickly and burn before the shrimp is cooked through.

Is this recipe gluten-free?

Only if you use gluten-free flour and gluten-free breadcrumbs. Ensure your sweet chili sauce is certified gluten-free as well.

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This Baked Coconut Shrimp with Sweet Chili Mayo is a fantastic way to enjoy a restaurant-favorite flavor profile in the comfort of your own home. It strikes the perfect balance between crispy, sweet, and savory, making it a guaranteed crowd-pleaser for any occasion. Because the baking process is so straightforward, you can spend less time in the kitchen and more time enjoying your meal. Whether you are hosting friends or looking for a special weeknight dinner, this recipe is sure to deliver. Try it today and discover why this simple, delicious dish will become a staple in your meal rotation.

Baked Coconut Shrimp with Sweet Chili Mayo

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Enjoy a tropical, restaurant-quality meal with this Baked Coconut Shrimp. This healthier alternative to deep frying features a crispy, golden crust made from unsweetened shredded coconut and Panko breadcrumbs. The succulent shrimp are perfectly complemented by a tangy, professional-style sweet chili mayo dipping sauce. Ideal for parties or a quick weeknight dinner, this recipe delivers maximum flavor with minimal mess using simple, wholesome pantry staples.

• Author: basma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Quick Dinner
• Method: Baking
• Cuisine: Tropical
• Diet: Pescatarian

Ingredients

Scale 1x2x3x

1 lb large shrimp, peeled and deveined

1 cup shredded coconut (unsweetened)

1/2 cup all-purpose flour

2 large eggs, beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 cup Panko breadcrumbs

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 teaspoon lime juice

1/2 teaspoon garlic powder

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the shrimp completely dry with paper towels to ensure the breading adheres properly.
Prepare three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with a mixture of Panko and shredded coconut.
Dredge each shrimp in the flour mixture, then dip into the egg, and finally coat firmly with the coconut-Panko breadcrumb mixture.
Arrange the coated shrimp on the baking sheet in a single layer without overlapping.
Bake for 20-25 minutes, flipping halfway through until golden brown and crispy.
While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl.
Serve immediately while warm with the sweet chili mayo on the side.

Notes

Patting the shrimp dry is the most important step for a crispy crust. If you prefer a gluten-free version, swap the all-purpose flour for almond flour and use gluten-free Panko. For a lighter dip, replace the mayonnaise with Greek yogurt. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

• Serving Size: Approx. 6-8 shrimp with sauce
• Calories: 320
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 165mg