Baked Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Baked Coconut Shrimp with Sweet Chili Mayo is a deliciously crispy and flavorful dish that’s easy to prepare at home. This tropical-inspired recipe combines crunchy coconut breading with a tangy, sweet dipping sauce, perfect as an appetizer or light meal.

Ingredients

• 1 lb large shrimp, peeled and deveined (substitute with chicken or tofu for a different twist)
• 1 cup shredded coconut (unsweetened for a healthier option)
• 1/2 cup all-purpose flour (or almond flour for a gluten-free version)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (for a hint of smokiness)
• 1 cup breadcrumbs (Panko adds extra crunch)
• For the Sweet Chili Mayo:
• 1/2 cup mayonnaise (Greek yogurt for a lighter alternative)
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels to ensure a crispy coating.
2. Step 2: In three separate bowls, mix the flour with salt and pepper, beat the eggs, and combine the shredded coconut with breadcrumbs and paprika to set up the breading station.
3. Step 3: Coat each shrimp by dipping first into the flour mixture, then the beaten eggs, allowing excess to drip off, and finally roll in the coconut-breadcrumb mixture, pressing gently to adhere.
4. Step 4: Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes until golden and crispy, flipping halfway through for even cooking.
5. Step 5: While the shrimp bakes, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl. Adjust seasoning if needed.
6. Step 6: Serve the baked shrimp hot with the sweet chili mayo on the side for dipping. Enjoy the delightful crunch and tropical flavors!

Tips & Variations

• For extra crunch, use Panko breadcrumbs and make sure the shrimp are thoroughly dried before breading.
• Try substituting shrimp with chicken strips or firm tofu to cater to different dietary preferences.
• Use almond flour instead of all-purpose flour to make this dish gluten-free.
• Swap mayonnaise with Greek yogurt in the dipping sauce for a lighter option without sacrificing creaminess.

Storage

Store leftover baked coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. The sweet chili mayo can be kept separately in the refrigerator for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can bread the shrimp ahead and keep them refrigerated for a few hours before baking, but it’s best to bake just before serving to maintain crispiness.

Is this recipe suitable for gluten-free diets?

Yes, by substituting all-purpose flour with almond flour and using gluten-free breadcrumbs, this recipe can easily be made gluten-free.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

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4.8 from 118 reviews

This Baked Coconut Shrimp with Sweet Chili Mayo is a crispy, tropical-inspired appetizer featuring large shrimp coated in a crunchy coconut breadcrumb crust and baked to golden perfection. Paired with a tangy and sweet chili mayo, it’s a delightful combination of textures and flavors that’s perfect for entertaining or a special weeknight treat. The recipe offers flexibility with substitute proteins and ingredient options to cater to dietary needs.

• Author: Luna
• 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

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Shrimp and Coating

• 1 lb large shrimp, peeled and deveined (substitute with chicken or tofu for a different twist)
• 1 cup shredded coconut (unsweetened for a healthier option)
• 1/2 cup all-purpose flour (or almond flour for a gluten-free version)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (for a hint of smokiness)
• 1 cup breadcrumbs (Panko adds extra crunch)

Sweet Chili Mayo

• 1/2 cup mayonnaise (Greek yogurt for a lighter alternative)
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

Instructions

1. Prepare the Shrimp: Preheat your oven to 400°F (200°C). Pat the shrimp dry thoroughly with paper towels to ensure a crispy coating during baking.
2. Set Up the Breading Station: In three separate bowls, combine the flour with salt and pepper; beat the eggs; and mix the shredded coconut with breadcrumbs and paprika. This organized setup makes the breading process efficient.
3. Bread the Shrimp: Dip each shrimp first into the flour mixture to coat evenly. Then, dunk it in the beaten eggs allowing excess to drip off. Finally, roll the shrimp in the coconut-breadcrumb blend, pressing gently so the coating sticks well.
4. Bake the Shrimp: Arrange the breaded shrimp on a parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes until golden brown and crispy, flipping halfway through to ensure even cooking.
5. Prepare the Sweet Chili Mayo: While the shrimp bakes, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl. Taste and adjust seasoning if needed.
6. Serve and Enjoy: Once baked, serve the shrimp hot alongside the sweet chili mayo for dipping, enjoying the contrast of crunchy texture and sweet, tangy flavors.

Notes

• For a gluten-free option, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
• You can swap shrimp for chicken tenders or tofu for a different protein twist.
• Using unsweetened shredded coconut lowers sugar content for a healthier dish.
• Greek yogurt can replace mayonnaise to make a lighter dipping sauce.
• Ensure shrimp are thoroughly dried before breading to achieve optimal crispiness.

Keywords: Coconut Shrimp, Baked Shrimp, Sweet Chili Mayo, Coconut Recipe, Appetizer, Gluten-Free Shrimp, Healthy Shrimp Recipe