Name: Baked Coconut Shrimp with Sweet Chili Mayo: A Tropical Treat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Large shrimp, peeled and deveined (Use for convenience and hassle-free prep.); 1 cup Shredded coconut (Opt for unsweetened for balance.); 1/2 cup All-purpose flour (Substitute with almond flour for gluten-free.); 2 large Eggs, beaten (Binds the coating together.); 1/2 tsp Salt (Adjust according to taste.); 1/2 tsp Black pepper (Freshly ground gives best flavor.); 1 tsp Paprika (Try smoked paprika for depth.); 1 cup Breadcrumbs (Panko recommended for extra crunch.); 1/2 cup Mayonnaise (Greek yogurt is a lighter alternative.); 2 tbsp Sweet chili sauce (Adjust for desired sweetness level.); 1 tsp Lime juice (Adds brightness to the sauce.); 1/2 tsp Garlic powder (Use fresh garlic if preferred.)

As I was preparing for a summer gathering, I stumbled upon the idea of Baked Coconut Shrimp with Sweet Chili Mayo—and let me tell you, it felt like a ticket to a tropical getaway right in my kitchen. This recipe not only brings an irresistible crunch to succulent shrimp but also makes for an impressive dish that doesn’t take hours to prepare. Plus, it’s a fantastic way to impress your guests while keeping things gluten-free with just a few simple swaps! Whether you’re hosting a lively party or enjoying a cozy night in, this delightful combination of crispy coconut and spicy-sweet dipping sauce will surely elevate your culinary adventure. Are you ready to dive into this tropical delight?

Why will you adore this dish?

Crispy Perfection: The Baked Coconut Shrimp boasts an irresistible crunchy exterior, making it the ultimate appetizer.

Flavor Explosion: The delightful contrast of coconut and sweet chili mayo creates a burst of tropical flavor that tantalizes the taste buds.

Easy Preparation: Simple steps mean you can whip up this dish quickly, leaving you more time to enjoy with loved ones.

Gluten-Free Option: Easily adaptable, just substitute with almond flour for a tasty gluten-free version without sacrificing flavor!

Crowd-Pleasing Appeal: Whether at a gathering or a cozy dinner, this dish is sure to impress and leave everyone craving more.

You’ll want to serve this alongside other favorites like Sticky Sweet Chili and Sweet Sour Chicken for a delightful feast!

Baked Coconut Shrimp with Sweet Chili Mayo Ingredients

• Here’s everything you need to create this tropical treat!

For the Shrimp

Large shrimp (1 lb) – Use peeled and deveined shrimp for convenience and a hassle-free prep.
Shredded coconut (1 cup) – Opt for unsweetened coconut to balance the dish’s sweetness perfectly.
All-purpose flour (1/2 cup) – A dry coating base; substitute with almond flour for a tasty gluten-free option.
Eggs (2 large, beaten) – Bind the coating together to achieve that crispy crust.
Salt (1/2 tsp) – Enhances the overall flavor; feel free to adjust according to your taste preferences.
Black pepper (1/2 tsp) – Adds a mild heat; freshly ground gives the best flavor boost.
Paprika (1 tsp) – Brings color and a hint of sweetness; try smoked paprika for depth.
Breadcrumbs (1 cup) – For that extra crunch; Panko breadcrumbs are highly recommended for crispiness!

For the Sweet Chili Mayo

Mayonnaise (1/2 cup) – The creamy base for your dipping sauce; Greek yogurt is a lighter alternative.
Sweet chili sauce (2 tbsp) – Provides a delightful sweetness and tang to the mayo; adjust for your desired sweetness level.
Lime juice (1 tsp) – Fresh lime adds a zing of acidity and brightness to the sauce.
Garlic powder (1/2 tsp) – This spice adds depth to your flavor profile; feel free to use fresh garlic if you like.

Create this Baked Coconut Shrimp with Sweet Chili Mayo and indulge in a tropical escape right in your home!

Step‑by‑Step Instructions for Baked Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C). This high temperature will ensure your Baked Coconut Shrimp becomes wonderfully crispy. While the oven heats, prepare your baking sheet by lining it with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Prepare the Shrimp
Take your peeled and deveined shrimp and pat them dry thoroughly using paper towels. This step is crucial as it helps the coating adhere better, leading to a crispy and flavorful bite. Set the dried shrimp aside as you set up your breading station.

Step 3: Set Up the Breading Station
In three separate bowls, create your breading assembly line: first, combine the all-purpose flour with salt and black pepper; in the second bowl, beat the eggs; and in the last bowl, mix the shredded coconut, Panko breadcrumbs, and paprika. This organized setup will make the process smooth and efficient as you bread the shrimp.

Step 4: Bread the Shrimp
Now it’s time to coat each shrimp. Start by dipping one shrimp into the flour mixture, shaking off the excess. Next, immerse it in the beaten egg, allowing any excess to drip off before transferring it to the coconut-breadcrumb mixture. Press lightly to ensure the coating adheres well, then place the breaded shrimp on the prepared baking sheet. Repeat until all shrimp are coated.

Step 5: Bake the Shrimp
Place the baking sheet in the preheated oven and bake the shrimp for 12-15 minutes, flipping them halfway through. Keep an eye on them; you want the shrimp to be golden brown and crispy. When done, remove them from the oven and let them cool slightly while you prepare the dipping sauce.

Step 6: Make the Sweet Chili Mayo
In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth and creamy. Taste and adjust the sweetness if desired by adding more chili sauce. This tangy dipping sauce beautifully complements the crispy Baked Coconut Shrimp and enhances its tropical flavor.

Step 7: Serve and Enjoy
Arrange your freshly baked coconut shrimp on a serving platter, accompanied by the sweet chili mayo. This dish is best enjoyed hot while the shrimp maintains their crunchiness. Gather your loved ones, and dive into this delightful tropical escape right from your kitchen!

Make Ahead Options

These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for busy weeknights or gatherings! You can prepare the shrimp by breading them up to 24 hours in advance. Simply coat the shrimp, then place them in a single layer on a baking sheet and cover tightly with plastic wrap before refrigerating. This helps maintain their crispiness by preventing moisture buildup. When you’re ready to enjoy, simply bake them directly from the fridge for 12-15 minutes, flipping halfway through. Pair them with the sweet chili mayo that can also be prepared ahead and stored in the fridge for up to 3 days. With this make-ahead option, you can savor delicious homemade flavors with minimal last-minute effort!

Baked Coconut Shrimp with Sweet Chili Mayo Variations

Feel free to tweak this recipe to create the perfect dish that suits your palate and lifestyle!

Gluten-Free: Substitute almond flour and gluten-free breadcrumbs to enjoy a crispy, guilt-free version without sacrificing texture.
Healthier Dip: Swap mayo for Greek yogurt in the sweet chili mayo for a tangy, lower-calorie twist that still packs a punch.
Spice it Up: Add cayenne pepper or crushed red pepper flakes to the breading mix for a spicy kick that perfectly complements the sweetness.
Mango Salsa: Serve the shrimp with a refreshing mango salsa for a burst of sweetness and acidity that enhances the tropical vibes.
Coconut Flour: Instead of all-purpose or almond flour, try coconut flour for a deeper coconut flavor that harmonizes beautifully with the shrimp.
Air Fryer: For less oil, air fry the breaded shrimp at 375°F (190°C) for about 8-10 minutes for a healthy and crispy alternative.
Pineapple Dipping Sauce: Create a tropical dipping sauce by mixing sweet chili sauce with crushed pineapple for a sweet and tangy fusion.
Coconut Crust Variations: Add crushed cashews or macadamia nuts to the coconut breadcrumbs for a crunchy texture difference and nutty flavor.

As you explore these variations, consider pairing your delicious shrimp with a side of Baked Feta Pasta or Baked Lemon Butter for a well-rounded meal!

What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo

Elevate your tropical feast by pairing delectable sides that enhance the shrimp’s crunch and flavors.

Zesty Coleslaw: A crunchy coleslaw dressed in a tangy citrus vinaigrette offers a refreshing contrast to the richness of the shrimp. The bright flavors add a festive touch to your meal.
Steamed Jasmine Rice: Fluffy jasmine rice helps soak up the sweet chili mayo, balancing the dish’s flavors. Its subtle aroma makes for a perfect base to complement the shrimp.
Coconut Rice: Infused with creamy coconut milk, this side carries the tropical theme throughout your meal. Its hint of sweetness pairs beautifully with the crispy coconut shrimp.
Tropical Fruit Salad: Featuring pineapple, mango, and kiwi, this salad provides a refreshing burst of sweetness and acid, enhancing the tropical vibes of your dish. It’s a delightful palate cleanser!
Grilled Vegetables: A colorful medley of grilled zucchini, bell peppers, and cherry tomatoes adds vibrant freshness and texture to your plate. The charred flavors create a delicious contrast to the shrimp.
Mango Salsa: A bright, sweet, and tangy mango salsa kicks up the flavor profile of your dish. The fruit’s freshness, combined with lime and cilantro, brings every bite alive!
Sparkling Coconut Water: For a refreshing drink, serve chilled sparkling coconut water. It mirrors the coconut theme while keeping your guests hydrated in a festive way.
Key Lime Pie: End your meal on a sweet note with this classic dessert. The tartness of key lime balances well with the coconut flavors and adds a delightful finish to your tropical feast.

Expert Tips for Baked Coconut Shrimp

Dry Shrimp First: Pat shrimp dry with paper towels before breading; moisture can prevent a crispy coating.
Breading Order Matters: Follow the sequence of flour, egg, then coconut-breadcrumb mix to ensure the coating adheres effectively for your Baked Coconut Shrimp.
Use Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup easier, ensuring perfect shrimp every time.
Flip for Even Crispiness: Flip the shrimp halfway through baking for even cooking and that desirable golden-brown color.
Adjust Sweetness: Taste the sweet chili mayo and adjust the sweetness according to your preference; a little extra chili sauce can enhance the flavor wonderfully!

How to Store and Freeze Baked Coconut Shrimp

Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. This helps maintain freshness and prevents sogginess.

Freezer: If you want to keep them longer, freeze the baked coconut shrimp in a single layer on a baking sheet before transferring them to an airtight container for up to 3 months.

Reheating: For the best texture, reheat in a preheated oven at 375°F (190°C) for about 10-12 minutes, until heated through and crispy again. Enjoy your Baked Coconut Shrimp just like fresh!

Wrap Carefully: If storing, be sure to wrap or seal tightly to prevent freezer burn, keeping them delicious for later enjoyment.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for large, peeled, and deveined shrimp. Fresh shrimp should have a slight ocean scent and appear translucent without any dark spots or blemishes. If you’re using frozen shrimp, ensure they are fully thawed and patted dry before breading.

What is the best way to store leftover Baked Coconut Shrimp?
You can store leftover Baked Coconut Shrimp in an airtight container in the refrigerator for up to 2 days. Be sure to let the shrimp cool completely before sealing to prevent moisture buildup, which can lead to sogginess. To retain their crunch, reheat them in an oven for the best results!

Can I freeze Baked Coconut Shrimp?
Yes, you can! To freeze your Baked Coconut Shrimp, arrange them in a single layer on a baking sheet and place them in the freezer for about 1 hour until frozen solid. Then transfer them to an airtight container or resealable plastic bag and store for up to 3 months. Label the container with the date for your convenience.

What should I do if my shrimp coating doesn’t stick?
If the coating isn’t sticking properly, moisture is likely the culprit. I recommend ensuring that your shrimp are completely dry before breading. If you find the breadcrumb mixture isn’t adhering well, try lightly pressing the coated shrimp onto the mixture to help it adhere better. Also, follow the breading order of flour, then egg, and finally the coconut-breadcrumb mix for the best results.

Is this recipe suitable for those with gluten allergies?
Very! For a gluten-free version of the Baked Coconut Shrimp, simply substitute the all-purpose flour with almond flour, and use gluten-free breadcrumbs in place of traditional Panko. This way, you can still enjoy the delicious crunch without compromising your dietary needs, making it a versatile recipe for everyone at the table!

How long will the dipping sauce last in the fridge?
The sweet chili mayo can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before using, as some separation may occur. You can also adjust the sweetness right before serving to ensure it’s just how you like it!