Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a deliciously crispy and flavorful dish that’s perfect for a quick appetizer or a light meal. The crunchy coconut coating pairs beautifully with the tangy and mildly spicy dipping sauce, making it a crowd-pleaser every time.

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 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 well with the coconut-breadcrumb mixture.
5. Step 5: Arrange the coated shrimp on the prepared baking sheet in a single layer.
6. Step 6: Bake for 12 to 15 minutes, flipping the shrimp halfway through cooking, until golden and crispy.
7. Step 7: While the shrimp bakes, 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 alongside the sweet chili mayo for dipping.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• Make sure to pat shrimp dry thoroughly to help the coating stick and get crispy.
• Add a pinch of cayenne pepper to the coconut mixture for a spicier kick.
• Try serving with pineapple salsa for a tropical twist.

Storage

Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven at 350°F (175°C) for about 5 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to fully thaw and pat them dry before breading to achieve the best texture and flavor.

Is it possible to make this recipe dairy-free?

Absolutely. The recipe naturally contains no dairy, but check your breadcrumbs to ensure they are dairy-free. Use dairy-free mayonnaise for the dipping sauce if needed.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

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★★★★★

4.5 from 92 reviews

This Baked Coconut Shrimp with Sweet Chili Mayo offers a deliciously crispy and tropical seafood dish that’s perfect for appetizers or light meals. The shrimp are coated in a crunchy mixture of shredded coconut and breadcrumbs, then baked to golden perfection, providing a healthier alternative to traditional frying. Paired with a zesty sweet chili mayo dipping sauce, this recipe is quick to prepare and bursting with flavor, balancing sweetness, spice, and tang.

• Author: Hannah
• 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 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 hot and ready for baking the shrimp, which helps achieve a crispy exterior.
2. Prepare Shrimp: Pat the peeled and deveined shrimp dry thoroughly with paper towels to remove excess moisture, which helps the breading stick better and promotes even cooking.
3. Breading Station: Arrange three bowls: one with the flour combined with salt and pepper, a second with the beaten eggs, and a third with the coconut and Panko breadcrumb mixture mixed with paprika to add flavor.
4. Bread Shrimp: Dip each shrimp first into the seasoned flour, coating it lightly; then plunge it into the beaten eggs to moisten; finally, coat the shrimp thoroughly with the coconut-breadcrumb mixture, pressing gently to adhere.
5. Bake: Place the breaded 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 to ensure even browning and crispiness on both sides.
6. Make Sweet Chili Mayo: While the shrimp bakes, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth and well combined to create the dipping sauce.
7. Serve: Serve the baked coconut shrimp hot with the sweet chili mayo on the side for dipping, allowing the combination of crispy shrimp and flavorful sauce to be enjoyed immediately.

Notes

• You can substitute almond flour for all-purpose flour to make this recipe gluten-free.
• For a lighter dipping sauce, swap mayonnaise with Greek yogurt.
• Ensure shrimp are thoroughly patted dry for optimal breading adhesion and crispiness.
• Panko breadcrumbs provide extra crunch; use regular breadcrumbs if unavailable but expect a slightly different texture.
• Flipping shrimp halfway during baking helps achieve even cooking and crust color.
• Serve immediately after baking for best crisp texture.

Keywords: baked coconut shrimp, sweet chili mayo, appetizer, coconut shrimp recipe, healthy shrimp appetizer, gluten-free shrimp