Baked Coconut Shrimp with Sweet Chili Mayo Recipe

If you love a perfect blend of crunch, tropical sweetness, and a little zesty kick, then Baked Coconut Shrimp with Sweet Chili Mayo is your new best friend. This delightful dish manages to feel indulgent while being baked, not fried, making it an irresistible choice for any meal or appetizer. The crispy, golden coconut crust wraps tender shrimp that pairs beautifully with the creamy and spicy sweet chili mayo dipping sauce. It’s a crowd-pleaser that you’ll want to keep coming back to again and again.

Ingredients You’ll Need

These ingredients are simple but essential to create the perfect balance of flavor, texture, and color in your Baked Coconut Shrimp with Sweet Chili Mayo. Each component plays a key role: from the crispy coconut and panko breadcrumb crust to the creamy, tangy dipping sauce that ties everything together.

• 1 lb large shrimp, peeled and deveined: The star of the show, fresh and clean for the best texture.
• 1 cup shredded coconut (unsweetened): Adds that sweet, tropical crunch that makes this dish shine.
• 1/2 cup all-purpose flour (or almond flour for gluten-free): Helps the breading stick perfectly to each shrimp.
• 2 large eggs, beaten: Acts as a glue for the crust to cling to the shrimp.
• 1/2 teaspoon salt: Enhances all the natural flavors in the shrimp and coating.
• 1/2 teaspoon black pepper: Adds a mild heat that complements the sweetness.
• 1 teaspoon paprika: Provides warm, smoky notes and beautiful color.
• 1 cup breadcrumbs (Panko recommended): Ensures a light, extra crispy texture on the outside.
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option): The creamy base for the dipping sauce with a mellow tang.
• 2 tablespoons sweet chili sauce: Brings just the right amount of sweet heat into the mayo.
• 1 teaspoon lime juice: Adds a fresh, citrusy punch to brighten the sauce.
• 1/2 teaspoon garlic powder: Gives a subtle savory depth to the dipping sauce.

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This ensures your shrimp will bake evenly and achieve that golden, crispy exterior without drying out. Having a hot oven ready is key to perfect results every time.

Step 2: Prepare Your Shrimp

Pat your shrimp dry using paper towels to remove excess moisture. This simple step is crucial because it helps the flour stick better for the breading process and prevents sogginess in the final dish.

Step 3: Set Up Your Breading Station

Arrange three shallow bowls: one with the flour mixed with salt and pepper, the second with the beaten eggs, and the third with a mixture of shredded coconut, breadcrumbs, and paprika. This assembly-line style makes breading quick, efficient, and fun!

Step 4: Coat the Shrimp

Dip each shrimp first into the seasoned flour, then the eggs, and finally coat it generously with the coconut and breadcrumb mixture. Press the coating gently so it sticks well. The triple dip ensures every bite is packed with flavor and crunch.

Step 5: Bake to Perfection

Place the coated shrimp on a parchment-lined baking sheet in a single layer to avoid overcrowding. Bake for 12-15 minutes, flipping them halfway through so they brown evenly on both sides. Keep an eye on them for that beautiful golden color — that’s when you know they’re ready!

Step 6: Whisk Together Sweet Chili Mayo

While the shrimp bake, combine mayonnaise, sweet chili sauce, lime juice, and garlic powder in a bowl. Mix until smooth and creamy, tasting as you go. This sauce is the perfect balance of spicy, sweet, and tangy that will elevate the shrimp to a whole new level.

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Garnishes

Brighten up your platter by adding fresh garnishes like chopped cilantro or green onions. A few lime wedges on the side add a fresh zing that guests will love squeezing over their shrimp. These simple touches amplify the dish’s vibrant appearance and flavor.

Side Dishes

This dish pairs wonderfully with light, refreshing sides such as a crisp green salad or a tropical mango salsa. For something heartier, jasmine rice or coconut rice will complement the coconut shrimp beautifully while soaking up any extra sweet chili mayo.

Creative Ways to Present

For a fun twist, serve your Baked Coconut Shrimp with Sweet Chili Mayo on skewers for easy sharing at parties, or pile them on a bed of mixed greens for a stunning appetizer platter. You can even transform the shrimp into tacos by adding slaw and avocado slices for an exciting new meal idea.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp should be cooled completely and stored in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making for a quick snack or easy next-day lunch option with no fuss.

Freezing

You can freeze the cooked shrimp before serving by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container once firm. This method prevents sticking. Frozen shrimp keep well for up to 1 month.

Reheating

To reheat leftovers, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will crisp up the coating again without making the shrimp rubbery. Avoid microwaving as it tends to make the coconut coating soggy.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before you start breading. Removing moisture is the key to getting that crispy coating.

What can I substitute for mayonnaise in the sweet chili mayo?

Greek yogurt is a fantastic lighter alternative that keeps the creamy texture and adds a mild tang that pairs perfectly with the sweet chili sauce.

Is it possible to make this recipe gluten-free?

Yes! Swap out the all-purpose flour for almond flour and use gluten-free breadcrumbs to keep everything safe and delicious.

How spicy is the sweet chili mayo?

The sauce offers a gentle heat balanced with sweetness, making it approachable even for those who don’t do well with spicy food. You can adjust the amount of sweet chili sauce to suit your taste.

Can I prepare the shrimp ahead of time before baking?

You can bread the shrimp up to a few hours in advance and keep them refrigerated on a tray. Just let them come back to room temperature briefly before baking for the best results.

Final Thoughts

If you’re craving something that combines crispy, sweet, and slightly spicy flavors all in one, then Baked Coconut Shrimp with Sweet Chili Mayo is your answer. It’s easy enough for a weeknight treat but elegant enough to impress at gatherings. I promise, once you try this recipe, it’ll quickly become a favorite go-to for sharing good food and good times with your loved ones.

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