Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
