Baked Coconut Shrimp with Sweet Chili Mayo
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.
- 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
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
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