Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful twist on a classic appetizer, offering a crispy, flavorful crust without the deep-frying. This healthier yet indulgent dish pairs perfectly with a tangy, slightly spicy dipping sauce that’s easy to make at home.

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 using paper towels to remove excess moisture.
3. Step 3: Prepare three bowls: one with flour mixed with salt and pepper, one with 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 beaten eggs, and finally coat thoroughly 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 12–15 minutes, turning the shrimp halfway through to ensure even crisping.
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.
• Use panko breadcrumbs for extra crunch in the coating.
• Add a pinch of cayenne pepper to the coconut-breadcrumb mix for a little heat.
• If you prefer, swap mayonnaise for Greek yogurt in the dipping sauce to reduce calories and add tang.

Storage

Store leftover baked coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore crispiness. The sweet chili mayo can be kept refrigerated for up to a week but do not freeze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw completely and pat dry before breading to ensure the coating sticks properly and bakes evenly.

Is it necessary to flip the shrimp while baking?

Flipping the shrimp halfway through baking helps achieve an even crisp on both sides, but if you prefer, you can bake longer on one side. Just keep an eye to avoid burning.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

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★★★★★

4.8 from 66 reviews

Crispy baked coconut shrimp coated in a crunchy coconut and breadcrumb mixture, served with a tangy and sweet chili mayo dipping sauce. This healthier take on a classic appetizer is baked, not fried, making it a lighter yet flavorful option perfect for a party snack or an elegant appetizer.

• Author: Leo
• 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 at the right temperature when you are ready to bake the shrimp.
2. Prepare Shrimp: Pat the peeled and deveined shrimp dry with paper towels to help the coating adhere better.
3. Breading Station: Set up three separate bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut, breadcrumbs, and paprika.
4. Bread Shrimp: Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally coat thoroughly with the coconut-breadcrumb mixture to ensure a crispy crust once baked.
5. 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 to brown both sides evenly.
6. Make Sweet Chili Mayo: While shrimp is baking, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth and well combined.
7. Serve: Serve the baked coconut shrimp hot alongside the sweet chili mayo for dipping. Enjoy immediately for the best texture and flavor.

Notes

• For a gluten-free option, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• Using Greek yogurt instead of mayonnaise will lighten the dipping sauce and add a tangy flavor.
• Ensure shrimp are thoroughly dried before breading for the best coating adherence.
• Flip shrimp halfway through baking to ensure even crispness.
• This recipe can be doubled easily for larger gatherings.

Keywords: baked coconut shrimp, sweet chili mayo, healthy shrimp recipe, crispy shrimp, appetizer, party snack, gluten free option