Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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
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 hot and ready for baking the shrimp, which helps achieve a crispy exterior.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
