Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful twist on a classic favorite. Crispy, flavorful shrimp coated in coconut and breadcrumbs pair perfectly with a tangy, creamy dipping sauce. This recipe is easy to make and sure to impress at any gathering.

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)
• 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).
2. Step 2: Pat the shrimp dry with paper towels to ensure the coating sticks well.
3. Step 3: Set up three bowls: one with the flour mixed with salt and pepper, one with the beaten eggs, and one with the shredded coconut, breadcrumbs, and paprika combined.
4. Step 4: Dip each shrimp first into the flour mixture, then into the eggs, and finally coat it evenly with the coconut and breadcrumb mixture.
5. Step 5: Place the coated shrimp on a parchment-lined baking sheet in a single layer.
6. Step 6: Bake for 12-15 minutes, flipping the shrimp halfway through to ensure even browning.
7. Step 7: While the shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder to make the sweet chili mayo.
8. Step 8: Serve the baked coconut shrimp hot with the sweet chili mayo on the side for dipping.

Tips & Variations

• For a gluten-free version, substitute almond flour and gluten-free breadcrumbs.
• Use Greek yogurt instead of mayonnaise for a lighter, tangier dipping sauce.
• Make sure to dry the shrimp thoroughly to help the coating adhere better and stay crispy.
• Try adding a pinch of cayenne pepper to the coconut mixture for a spicy kick.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy. Keep the sweet chili mayo separate and refrigerated for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before breading to ensure the coating sticks well.

Can I fry the coconut shrimp instead of baking?

Absolutely! For a crispier texture, you can deep-fry the coated shrimp in hot oil until golden brown, about 2-3 minutes per side. Just be sure to drain them on paper towels before serving.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

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★★★★★

4.9 from 80 reviews

Baked Coconut Shrimp with Sweet Chili Mayo offers a deliciously crispy and tropical twist on classic shrimp. Lightly battered with a coconut and breadcrumb coating, these shrimp are oven-baked to golden perfection and paired with a tangy, creamy sweet chili mayo dip, making them a perfect appetizer or snack.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the shrimp evenly.
2. Prepare Shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture, which helps the coating stick better.
3. Breading Station: Set up three separate bowls: one with flour mixed with salt and black pepper, one with beaten eggs, and a third with a mixture of shredded coconut, breadcrumbs, and paprika for seasoning.
4. Bread Shrimp: Dip each shrimp first into the seasoned flour, then into the beaten eggs, and finally coat well with the coconut and breadcrumb mixture to form a crunchy outer layer.
5. Bake: Arrange the coated shrimp on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 12-15 minutes, flipping the shrimp halfway through cooking to ensure both sides become golden and crispy.
6. Make Sweet Chili Mayo: While the shrimp bakes, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a bowl until smooth and combined for a flavorful dipping sauce.
7. Serve: Serve the baked coconut shrimp hot alongside the sweet chili mayo dip for a delightful appetizer or snack experience.

Notes

• For a gluten-free option, substitute all-purpose flour with almond flour and ensure breadcrumbs are gluten-free.
• Using Panko breadcrumbs enhances the crispiness of the coating.
• For a lighter dipping sauce, swap mayonnaise with Greek yogurt.
• Ensure shrimp are uniformly coated for even baking and best texture.
• Flip the shrimp halfway during baking to achieve balanced browning.

Keywords: coconut shrimp, baked shrimp, sweet chili mayo, appetizer, seafood snack, easy seafood recipe