Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the shrimp evenly.
- Prepare Shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture, which helps the coating stick better.
- 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.
- 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.
- 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.
- 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.
- 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
