The allure of tropical flavors can transport us from our kitchens to sun-drenched beaches, and that’s exactly what you’ll experience with my Baked Coconut Shrimp with Sweet Chili Mayo. Just imagine the sound of the oven door opening, revealing a tray of golden-brown shrimp—crisp on the outside and irresistibly juicy within. As you take a bite, the crunch of coconut complements the succulent shrimp, while the zesty sweet chili mayo adds a delightful kick.
I crafted this dish during one of those evenings when I craved something special but didn’t want to spend hours in the kitchen. Quick to prepare and effortlessly elegant, this recipe is your solution for transforming any weeknight dinner into a gourmet affair. Whether you’re entertaining friends or indulging on your own, these baked delights promise to impress without the fuss. Plus, with gluten-free options available, everyone can join in the fun! So, roll up your sleeves, and let’s dive into this tropical escape right from your home kitchen!
Why You’ll Love Baked Coconut Shrimp with Sweet Chili Mayo
Easy Preparation: This recipe comes together in no time, making it perfect for busy weeknights or last-minute gatherings.
Inviting Flavors: The tropical taste of coconut paired with the spicy-sweet dipping sauce creates a mouthwatering experience that transports you straight to paradise.
Versatile Options: Enjoy the shrimp as an appetizer, snack, or main dish—the possibilities are endless! You can even customize the dip with additional spices, making it your own.
Gluten-Free Friendly: Using almond flour and gluten-free breadcrumbs means everyone can savor this dish without worry.
Crowd-Pleasing Appeal: Whether hosting friends or indulging solo, these crispy bites are sure to impress and satisfy any craving.
Baked Coconut Shrimp Ingredients
• Note: Gather these simple ingredients for the best Baked Coconut Shrimp with Sweet Chili Mayo experience!
For the Shrimp
• Large Shrimp (1 lb) – Ensure they’re peeled and deveined for easy eating and better flavor absorption.
• Shredded Coconut (1 cup) – Unsweetened coconut is recommended to balance the dish’s sweetness.
• All-Purpose Flour (1/2 cup) – Acts as the initial coating; almond flour is an excellent gluten-free alternative.
• Eggs (2 large, beaten) – These bind the breading, giving the shrimp a nice crispy finish.
For the Seasoning
• Salt (1/2 teaspoon) – Essential for enhancing the overall flavor of the dish.
• Black Pepper (1/2 teaspoon) – Offers a subtle heat that elevates the taste profile.
• Paprika (1 teaspoon) – Provides vibrant color and a mild spice.
For the Crunchy Coating
• Breadcrumbs (1 cup, preferably Panko) – Delivers an extra crunch; Panko works best for that perfect crispiness.
For the Sweet Chili Mayo
• Mayonnaise (1/2 cup, or Greek yogurt) – The creamy base for the dipping sauce, adding richness.
• Sweet Chili Sauce (2 tablespoons) – This sweet and tangy dip is the perfect complement to the shrimp.
• Lime Juice (1 teaspoon) – Adds a refreshing acidity to brighten the flavors.
• Garlic Powder (1/2 teaspoon) – A touch of savory goodness that enhances the overall taste.
How to Make Baked Coconut Shrimp
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Preheat your oven to 400°F (200°C). This ensures the shrimp will cook evenly and get that perfect golden-brown color.
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Pat dry the shrimp using paper towels. This crucial step removes excess moisture, helping the coating stick better and resulting in a crispier bite.
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Set up your breading station. In three bowls, place flour mixed with salt and pepper, beaten eggs, and a mixture of shredded coconut, breadcrumbs, and paprika. This organization makes the coating process smooth and fun!
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Coat each shrimp by first dipping it into the flour, ensuring it’s well covered, then the eggs for binding, and finally into the coconut-breadcrumb mixture for that irresistible crunch.
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Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping them halfway through, until they are golden brown and crispy—your kitchen will smell heavenly!
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Prepare the dipping sauce while the shrimp bake. In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder. Taste and adjust seasoning as needed; it should be sweet and tangy!
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Serve hot and enjoy! Pair the crispy shrimp with the sweet chili mayo for dipping, and watch your friends and family swoon over this tropical delight!
Optional: Garnish with fresh cilantro or lime wedges for an extra zest and beautiful presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Baked Coconut Shrimp
Refrigerator: Store any leftover Baked Coconut Shrimp in an airtight container for up to 2 days to maintain freshness.
Freezer: For longer storage, freeze the unbaked breaded shrimp on a parchment-lined tray until firm, then transfer them to a freezer bag for up to 2 months.
Reheating: To reheat, place baked shrimp back in the oven at 375°F (190°C) for about 10 minutes, ensuring they regain their crispiness.
Make-Ahead: You can assemble the shrimp and store them in the fridge for up to 2 hours before baking, making it ideal for quick prep before gatherings.
Baked Coconut Shrimp Variations
Feel free to put your own spin on these delightful baked bites and unlock new flavor adventures!
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Gluten-Free: Substitute all-purpose flour with almond flour and use gluten-free breadcrumbs for a delicious, carefree crunch.
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Seafood Swap: Use scallops or fish fillets instead of shrimp for a unique twist that still captures that tropical vibe. Each choice brings a new dimension to the dish!
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Spicy Kick: Replace sweet chili sauce with sriracha for a fiery dip that’ll make your taste buds dance with excitement.
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Herb Infusion: Add fresh herbs, like cilantro or parsley, to the coconut-breadcrumb mixture for a burst of freshness and color.
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Zesty Blend: Incorporate lemon zest into the dipping sauce for a tangy brightness that balances the creamy elements perfectly.
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Coconut Flare: For a more intense coconut flavor, mix in some coconut milk into the mayo and blend thoroughly, creating a luscious dipping experience.
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Baking Spice: Add a pinch of cayenne pepper to the coconut coating for a hint of heat that merges beautifully with the sweetness.
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Crunchy Twist: Swap Panko breadcrumbs for crushed cornflakes for an extra-crispy, nostalgic crunch reminiscent of childhood snacks.
What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo?
Elevate your meal with delightful accompaniments that enhance the tropical allure of coconut shrimp.
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Crispy Coconut Rice: The subtle sweetness of coconut rice complements the shrimp’s flavors and adds a delightful texture to the plate. Enjoy each bite as the creamy rice melts in your mouth, perfectly balanced by the zesty dipping sauce.
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Mango Salsa: Fresh mango salsa brings vibrant colors and a refreshing twist that brightens the meal. The sweetness of juicy mango paired with zesty lime and crunchy red onion adds a refreshing contrast to the shrimp.
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Garlic Butter Broccoli: Steamed broccoli tossed in garlic butter brings a nutritious, savory side that pairs beautifully with the coconut crunch. This combination not only adds color to your plate but also contributes a satisfying crunch and earthy flavor.
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Asian Noodle Salad: This cool, tangy salad features rice noodles, colorful veggies, and a light sesame dressing. Its cold textures and zesty flavors complement the crispy shrimp, making every bite a delight.
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Pineapple Ginger Mocktail: Balance the heat of the sweet chili mayo with a refreshing mocktail made from pineapple juice and ginger beer. This tropical drink adds a fizzy kick, enhancing the overall dining experience.
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Coconut Sorbet: End your meal on a sweet note with a scoop of creamy coconut sorbet. This dessert echoes the tropical theme and provides a cool, refreshing escape after the delectable shrimp.
Expert Tips for Baked Coconut Shrimp
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Shrimp Selection: Use large, fresh shrimp for the best texture. Frozen shrimp works, but ensure they are completely thawed and dry for optimal coating adhesion.
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Crispy Coating: For extra crispiness, use Panko breadcrumbs and ensure the coating is evenly applied. A light hand with the flour can prevent clumping.
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Watch Baking Time: Bake until golden brown, typically around 12-15 minutes, but check frequently to avoid overcooking and losing moisture.
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Customize Your Dip: Adjust the sweet chili mayo by adding extra lime or spices to suit your taste. Switching to Greek yogurt adds protein and lowers calories, enhancing your Baked Coconut Shrimp experience.
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Make Ahead: You can prepare the shrimp up to 2 hours in advance and keep them in the fridge before baking. This ensures that you’re ready to impress at a moment’s notice.
Make Ahead Options
These Baked Coconut Shrimp with Sweet Chili Mayo are ideal for meal prep, saving you time on busy weeknights! You can bread the shrimp up to 24 hours in advance—simply follow the coating steps, place them on a parchment-lined baking sheet, and cover tightly with plastic wrap before refrigerating. To maintain their incredible crispiness, avoid stacking the shrimp. When you’re ready to bake, preheat your oven and simply pop them in for about 12-15 minutes as instructed. The sweet chili mayo can also be prepared ahead of time and stored in the fridge for up to 3 days. Just whisk together your ingredients and refrigerate until serving, ensuring a delicious and quick dip awaits!
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 shrimp that are firm and have a fresh, mild ocean scent. If using frozen shrimp, ensure they’re completely thawed and dry. This helps the coating stick properly and results in a much crisper shrimp.
What’s the best way to store leftover Baked Coconut Shrimp?
To keep them fresh, store any leftover Baked Coconut Shrimp in an airtight container in the fridge for up to 2 days. This way, you can enjoy these tropical bites a second time around without losing their delightful texture!
Can I freeze uncooked breaded shrimp for later?
Certainly! I often make extra batches to freeze for later. To do this, first, lay the breaded shrimp on a parchment-lined tray and freeze until firm, usually about 1-2 hours. Then, transfer them into a freezer-safe bag and store for up to 2 months. When you’re ready to enjoy, bake them from frozen, adding a few extra minutes to the cooking time!
How can I ensure my coconut shrimp turns out crispy?
Very good question! For an ultimate crispy finish, use Panko breadcrumbs in your coating mix. Also, make sure the shrimp are completely dry before breading them, as moisture can lead to sogginess. Keep a watchful eye on the baking process; they should turn golden brown and crisp in about 12-15 minutes.
Are there any dietary considerations I should be aware of?
Yes! This recipe can easily accommodate gluten-free diets by substituting almond flour and gluten-free breadcrumbs. Additionally, if you’re sensitive to eggs, you can use a flaxseed mixture as a binding agent (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit until it thickens).
Can I customize the sweet chili mayo dip?
Absolutely! This sweet chili mayo is very adaptable. Feel free to amp it up with added lime zest or sriracha for extra heat. If you’re after a healthier option, swapping the mayonnaise for Greek yogurt not only reduces the calories but also adds a protein boost, making this Baked Coconut Shrimp even more delightful!
Baked Coconut Shrimp with Sweet Chili Mayo for Tropical Crunch
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Pat dry the shrimp using paper towels.
- Set up your breading station with flour mixed with salt and pepper, beaten eggs, and a mixture of shredded coconut, breadcrumbs, and paprika.
- Coat each shrimp by dipping into the flour, then into the eggs, and finally into the coconut-breadcrumb mixture.
- Arrange the breaded shrimp on a parchment-lined baking sheet.
- Bake for 12-15 minutes, flipping halfway through until golden brown and crispy.
- Prepare the dipping sauce by whisking together mayonnaise, sweet chili sauce, lime juice, and garlic powder. Adjust seasoning as needed.
- Serve hot with the sweet chili mayo for dipping.