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Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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★★★★★

5.3 from 11 reviews

Crispy and flavorful Baked Coconut Shrimp served with a zesty Sweet Chili Mayo, perfect for a light appetizer or a delightful main dish. This recipe offers a gluten-free option and is baked for a healthier twist without sacrificing the crunchy texture of traditional frying.

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the shrimp evenly and achieving a crispy crust.
  2. Prepare Shrimp: Pat the peeled and deveined shrimp dry using paper towels to remove any excess moisture, which helps the breading adhere better.
  3. Breading Station: Set up three separate bowls: one with flour mixed with salt and black pepper, one with beaten eggs, and one with the shredded coconut mixed with breadcrumbs and paprika.
  4. Bread Shrimp: Dip each shrimp first into the flour mixture to coat lightly, then into the beaten eggs, and finally into the coconut-breadcrumb mix, ensuring each shrimp is fully coated for maximum crispiness.
  5. Bake: Arrange the breaded shrimp on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 12-15 minutes, flipping halfway through the cooking time to brown both sides evenly.
  6. Make Sweet Chili Mayo: In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth and well combined. Adjust seasoning if needed.
  7. Serve: Serve the baked coconut shrimp hot alongside the sweet chili mayo for dipping, perfect as an appetizer or a main course.

Notes

  • For a gluten-free version, substitute all-purpose flour with almond flour and use gluten-free panko breadcrumbs if available.
  • Using unsweetened shredded coconut prevents the dish from becoming overly sweet and balances the flavors.
  • If you prefer a lighter dip, substitute mayonnaise with Greek yogurt to reduce calories and fat.
  • To ensure shrimp crispiness, do not overcrowd the baking sheet; give each shrimp enough space to bake evenly.
  • Leftover sweet chili mayo can be stored in an airtight container in the fridge for up to 3 days.
  • Serve immediately for best texture and flavor.

Nutrition

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

Find it online: https://ellaeatsdaily.com/baked-coconut-shrimp-with-sweet-chili-mayo-recipe/