Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a crispy, flavorful appetizer that’s perfect for any occasion. This healthier twist on a classic fried favorite uses the oven to achieve a golden crunch without the extra oil. Serve it with a tangy sweet chili mayo for a dip that complements the shrimp perfectly.

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) and line a baking sheet with parchment paper.
2. Step 2: Pat the shrimp dry with paper towels to remove excess moisture.
3. Step 3: Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mix of shredded coconut, breadcrumbs, and paprika.
4. Step 4: Dip each shrimp first into the flour mixture, then the beaten eggs, and finally coat with the coconut-breadcrumb mixture, pressing gently to adhere.
5. Step 5: Arrange the breaded shrimp on the prepared 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: Meanwhile, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder to create the sweet chili mayo dip.
8. Step 8: Serve the baked coconut shrimp hot with the sweet chili mayo for dipping.

Tips & Variations

• For extra crunch, toast the shredded coconut lightly before mixing with breadcrumbs.
• Use almond flour for a gluten-free version without sacrificing texture.
• Add a pinch of cayenne pepper to the coconut mixture for a spicy kick.
• Swap mayonnaise with Greek yogurt in the dip for a lighter, tangier alternative.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 5-7 minutes to maintain crispiness. The sweet chili mayo should be kept separate and can be 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, just be sure to thaw the shrimp completely and pat them dry before breading to ensure the coating sticks well and bakes properly.

Is it possible to bake these shrimp without eggs?

Yes, you can substitute the eggs with a mixture of 2 tablespoons of water and 1 tablespoon of cornstarch or use a plant-based egg replacer to help the coating adhere.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Baked Coconut Shrimp with Sweet Chili Mayo is a crispy, flavorful seafood appetizer that’s both easy and healthier to prepare by baking instead of frying. The shrimp are coated in a crunchy coconut and breadcrumb mixture, seasoned with paprika, salt, and pepper, then baked to golden perfection. Paired with a zesty, creamy sweet chili mayo dip, it’s perfect for entertaining or a delicious weeknight treat.

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

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 reaches the right temperature for perfectly baked shrimp.
2. Prepare Shrimp: Pat the shrimp dry thoroughly with paper towels to help the breading stick better during the coating process.
3. Breading Station: Set up three separate bowls: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with a mixture of shredded coconut, panko breadcrumbs, and paprika.
4. Bread Shrimp: Dip each shrimp first into the flour mixture, making sure it’s fully coated. Then dip into the beaten eggs, allowing excess to drip off, and finally coat each shrimp in the coconut-breadcrumb mixture, pressing gently to adhere.
5. Bake: Arrange the breaded shrimp in a single layer on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping them halfway through the cooking time for even crispiness and a golden brown color.
6. Make Sweet Chili Mayo: While shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth and well combined.
7. Serve: Remove shrimp from the oven and serve hot with the sweet chili mayo on the side for dipping.

Notes

• For a gluten-free option, use almond flour instead of all-purpose flour and ensure the breadcrumbs are gluten-free.
• Substitute mayonnaise with Greek yogurt for a lighter dip variant.
• Make sure shrimp are well dried to maintain the breading’s crunchiness.
• Use large shrimp for easier handling and an even cook.
• You can prepare the sweet chili mayo in advance and refrigerate until ready to serve.

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