Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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
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 reaches the right temperature for perfectly baked shrimp.
- Prepare Shrimp: Pat the shrimp dry thoroughly with paper towels to help the breading stick better during the coating process.
- 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.
- 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.
- 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.
- 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.
- 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
