Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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 at the right temperature when you are ready to bake the shrimp.
- Prepare Shrimp: Pat the peeled and deveined shrimp dry with paper towels to help the coating adhere better.
- 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.
- 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.
- 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.
- 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.
- 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
