Baked Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
