Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo offers a delightful twist on a classic appetizer. This crispy, flavorful dish is easy to prepare and perfect for entertaining or a tasty weeknight treat.

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)
• 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. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Step 2: In a shallow bowl, mix the flour, salt, black pepper, and paprika.
3. Step 3: Place the beaten eggs in a separate bowl. In another bowl, combine the shredded coconut and breadcrumbs.
4. Step 4: Dip each shrimp first in the flour mixture, then the eggs, and finally coat with the coconut and breadcrumb mixture. Press gently to adhere.
5. Step 5: Arrange the coated shrimp on the prepared baking sheet in a single layer.
6. Step 6: Bake for 12-15 minutes or until the shrimp are cooked through and golden brown, flipping halfway through for even crispiness.
7. Step 7: While the shrimp bakes, whisk together all the Sweet Chili Mayo ingredients in a small bowl.
8. Step 8: Serve the baked coconut shrimp hot with the sweet chili mayo on the side for dipping.

Tips & Variations

• Use almond flour instead of all-purpose flour to make the recipe gluten-free.
• For extra crunch, toast the shredded coconut lightly before coating.
• Try adding a pinch of cayenne pepper to the coating mix for a spicy kick.
• Swap sweet chili sauce with sriracha for a different flavor profile in the mayo dip.

Storage

Store leftover baked coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Keep the sweet chili mayo dip in a separate container and stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just thaw the shrimp completely and pat dry before coating and baking to ensure they crisp up nicely.

Is it possible to air fry the shrimp instead of baking?

Absolutely! Air fry the coated shrimp at 400°F (200°C) for about 8-10 minutes, turning halfway through, until golden and cooked through.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Print Recipe

★★★★★

4.4 from 123 reviews

This Baked Coconut Shrimp with Sweet Chili Mayo is a delicious and healthier alternative to fried shrimp. The shrimp are coated in a crunchy coconut and breadcrumb mixture, then baked to golden perfection, offering a crispy texture without the excess oil. Served with a creamy and tangy sweet chili mayo, this dish makes a perfect appetizer or light meal that’s both flavorful and easy to prepare.

• Author: Bella
• 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. Prepare the Coating: In a shallow bowl, mix the shredded coconut, breadcrumbs, paprika, salt, and black pepper to create the dry coating mixture. In another bowl, place the flour, and in a third bowl, beat the eggs.
2. Coat the Shrimp: Dip each peeled and deveined shrimp first into the flour, ensuring a light dusting, then into the beaten eggs, and finally press into the coconut and breadcrumb mixture so that each shrimp is well-coated.
3. Arrange for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Place the coated shrimp on the baking sheet in a single layer, making sure they are not touching to allow even baking.
4. Bake the Shrimp: Bake the shrimp in the preheated oven for about 12 to 15 minutes, flipping them halfway through to ensure they crisp evenly on both sides. The shrimp should turn golden brown and be cooked through.
5. Prepare Sweet Chili Mayo: While the shrimp bake, in a small bowl, combine the mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder. Mix well until smooth and set aside to let the flavors meld.
6. Serve: Once the shrimp are baked and crispy, remove them from the oven and allow to cool slightly. Serve warm with the prepared sweet chili mayo on the side for dipping.

Notes

• For a gluten-free version, substitute all-purpose flour with almond flour and make sure to use gluten-free breadcrumbs.
• Using Greek yogurt instead of mayonnaise in the sweet chili mayo reduces calories and adds a tangy flavor.
• Make sure not to overcrowd the baking sheet to allow proper air circulation for crispiness.
• You can prepare the sweet chili mayo ahead of time and refrigerate it for stronger flavor.
• If you prefer extra crunch, you can broil the shrimp for 1-2 minutes at the end of baking but watch closely to prevent burning.

Keywords: Baked Coconut Shrimp, Sweet Chili Mayo, Healthy Shrimp Recipe, Gluten-Free Shrimp, Appetizer, Easy Seafood Recipe