The moment I pulled the warm tray of Baked Coconut Shrimp from the oven, I was transported to a sun-kissed beach, where the salty breeze mingled with sweet tropical aromas. Each bite of these crispy delights is a satisfying crunch followed by juicy shrimp, all kissed with the perfect blend of toasted coconut and spices. It’s no coincidence that this dish has become a beloved centerpiece at my gatherings—perfect for impressing guests yet easy enough for a busy weeknight dinner.
With a scrumptious Sweet Chili Mayo that strikes a delightful balance between sweet and spicy, you’ll find yourself coming back for more. Best of all, this recipe offers gluten-free options and can even be adapted for plant-based diets, meaning everyone can join in on the fun. Let me share with you just how simple it is to bring a spark of tropical magic into your kitchen!
Why Love Baked Coconut Shrimp with Sweet Chili Mayo?
Irresistible Taste: Each bite bursts with tropical flavor, perfectly complemented by a spicy-sweet dipping sauce.
Easy Preparation: This recipe is quick to make, guaranteeing an impressive appetizer without hours in the kitchen.
Dietary Versatility: Easily adapt for gluten-free or vegan diets, so everyone can enjoy!
Crowd-Pleasing Appeal: Perfect for parties, family dinners, or a cozy night in—everyone loves shrimp!
Time-Saving Tip: Bread the shrimp a day ahead and bake when ready for stress-free entertaining.
Ingredients for Baked Coconut Shrimp with Sweet Chili Mayo
Get ready to create a tropical adventure in your kitchen!
For the Shrimp
• Large shrimp, peeled and deveined – Be sure to thaw and pat them dry for the crispiest end result.
• Shredded coconut (unsweetened) – Toasting enhances the flavor, adding depth to your dish.
• All-purpose flour (or almond flour for gluten-free) – Acts as the base coating; opt for almond flour for a gluten-free version.
• Large eggs, beaten – These serve as a binder; flax eggs work as a substitute for a vegan option.
• Salt – Essential for bringing out the flavors; adjust according to your taste preferences.
• Black pepper – Adds a touch of mild spice; freshly ground will elevate the flavor.
• Paprika – Provides a beautiful color and mild flavor; try smoked paprika for extra depth.
• Breadcrumbs (Panko recommended) – Adds an appealing crunch; gluten-free breadcrumbs can be used as well.
For the Dipping Sauce
• Mayonnaise (or Greek yogurt for lighter option) – Forms the creamy base; vegan mayo is great for plant-based diets.
• Sweet chili sauce – Offers a delightful sweet and spicy kick, adjust to your taste!
• Lime juice – Brightens the sauce and enhances flavors; fresh lime juice is always best.
• Garlic powder – It deepens the flavor profile; fresh garlic can make a tasty substitute.
How to Make Baked Coconut Shrimp with Sweet Chili Mayo
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even cooking.
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Pat dry the shrimp using paper towels. This step is crucial for ensuring a crispy coating, so don’t skip it!
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Set up your breading station with three bowls: one for flour mixed with salt and pepper, another for the beaten eggs, and a third for the shredded coconut combined with breadcrumbs and paprika.
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Bread the shrimp: Dip each shrimp in the flour mixture first, then coat it in the egg, and finally roll it in the coconut-breadcrumb mixture for a hearty crust.
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Arrange the breaded shrimp on the prepared baking sheet. Bake for 12-15 minutes, flipping halfway through, until they are golden brown and crispy.
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Whisk together the dipping sauce by combining mayonnaise, sweet chili sauce, lime juice, and garlic powder in a bowl until smooth and creamy.
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Serve hot with the sweet chili mayo for dipping, and if desired, garnish with fresh cilantro and lime wedges for a touch of brightness.
Optional: Garnish with sliced green onions for a fresh crunch.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Baked Coconut Shrimp
Feel free to explore these delightful twists on the classic recipe, and make it your own!
- Gluten-Free: Substitute all-purpose flour with almond flour and choose gluten-free breadcrumbs for a crisp, gluten-free option.
- Vegan Version: Replace shrimp with breaded tofu or eggplant and use flax eggs in place of the beaten eggs for a plant-based delight.
- Extra Heat: Add cayenne or chili powder to the flour mixture for those who love a spicy kick. The added heat will awaken your taste buds!
- Herb-Infused: Mix fresh herbs like cilantro or parsley into the breadcrumb coating for a fresh burst of flavor. This twist brings a garden touch to each bite.
- Tropical Twist: Incorporate pineapple chunks or mango slices into your dipping sauce for a sweet, fruity layer of flavor. It’s like a mini-vacation on your plate!
- Coconut Flake Texture: For more texture, combine large coconut flakes with shredded coconut in the coating. It gives each coconut shrimp a hearty crunch that is simply irresistible!
- Lighter Option: Swap the mayonnaise in the dipping sauce with Greek yogurt or blended avocado for a lighter, creamy alternative that’s still delicious.
- Crispy Baked Unit: For even more crunch, consider a second layer by dipping the coated shrimp back in the egg and breadcrumbs before baking. It’s an extra delicious approach!
Make Ahead Options
Preparing Baked Coconut Shrimp with Sweet Chili Mayo ahead of time can save you precious minutes during busy weeknights or gatherings! You can bread the shrimp up to 24 hours in advance; simply place the uncooked shrimp in a single layer on a parchment-lined baking sheet and refrigerate them until you’re ready to bake. To maintain that crispy texture, make sure they are completely patted dry before breading. When you’re ready to serve, just pop them in a preheated oven at 400°F (200°C) for 12-15 minutes until they’re golden brown. Serve immediately with your creamy sweet chili mayo, and enjoy these delicious tropical bites without the last-minute hustle!
What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo?
Delight in the vibrant tropical flavors by pairing Baked Coconut Shrimp with delicious accompaniments that elevate your meal experience.
- Cilantro Lime Rice: This fragrant, zesty rice complements the shrimp brilliantly, soaking up the sweet chili mayo perfectly.
- Mango Salsa: Bursting with sweetness and a hint of spice, this fruity salsa adds freshness that balances the crispy shrimp.
- Chilled Cucumber Salad: A crisp, refreshing salad provides a cool contrast to the warm, crunchy shrimp, adding a delightful crunch to the meal.
- Pineapple Coconut Smoothie: This tropical drink not only enhances the coastal vibe but also adds a creamy sweetness that harmonizes with the shrimp’s flavors.
- Grilled Asparagus: Tender, slightly smoky asparagus lends a lovely charred bite that pairs well, adding nutritional value and a bit of color to your plate.
- Creamy Coleslaw: The crunch and creaminess of coleslaw complement the shrimp beautifully, helping to balance textures while adding a satisfying crunch.
With these pairings, your Baked Coconut Shrimp experience will become a memorable feast, perfect for both family gatherings and festive occasions!
Storage Tips for Baked Coconut Shrimp
- Room Temperature: Serve your Baked Coconut Shrimp immediately for optimal crispiness. If left out, they should not sit longer than 2 hours.
- Fridge: Store any leftovers in an airtight container for up to 2 days. To maintain crispness, reheat in the oven or air fryer rather than microwaving.
- Freezer: You can freeze breaded shrimp before baking for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container.
- Reheating: To reheat, bake from frozen at 400°F (200°C) for 15-20 minutes, flipping halfway, until heated through and crispy. Enjoy them warm with your Sweet Chili Mayo!
Expert Tips for Baked Coconut Shrimp
- Dry the Shrimp: Ensure shrimp are pat dry before breading. This prevents moisture from reducing crispiness during baking.
- Don’t Overcrowd: Arrange shrimp in a single layer on the baking sheet. Overcrowding can lead to steaming instead of achieving the desired crisp texture.
- Use Parchment Paper: Line your baking sheet with parchment to prevent sticking and promote even cooking. This makes cleanup a breeze!
- Double-Dip for Crunch: If the coating seems loose, double-dip the shrimp in egg and the breadcrumb mixture for a thicker, crunchier exterior.
- Adjust the Spice: For a spicier kick in your sweet chili mayo, feel free to add hot sauce or sriracha to create the perfect balance with your Baked Coconut Shrimp.
Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs
What kind of shrimp should I use for baked coconut shrimp?
I recommend using large, peeled, and deveined shrimp. Fresh or frozen both work well, but ensure they are thawed completely and patted dry before starting the breading process for optimal crispiness.
How long can I store leftover baked coconut shrimp?
You can store leftover Baked Coconut Shrimp in an airtight container in the refrigerator for up to 2 days. To keep them crispy, reheat them in the oven or an air fryer rather than the microwave, which can make them soggy.
Can I freeze baked coconut shrimp?
Absolutely! You can freeze the breaded shrimp before baking for up to 2 months. Arrange them in a single layer on a baking sheet until frozen solid, then transfer them to a zip-top bag or airtight container. You can bake them straight from frozen; just add about 5-10 extra minutes to the cooking time.
What if the coating does not stick well to the shrimp?
If the coating isn’t sticking, it might be due to moisture on the shrimp’s surface. You can try double-dipping the shrimp: first in the flour mixture, then in the egg again, and finally in the coconut-breadcrumb mixture. This gives a much thicker and crunchier crust!
Are there any dietary considerations for this recipe?
Yes, this recipe can easily accommodate various dietary needs! To make it gluten-free, use almond flour and gluten-free breadcrumbs. For a vegan option, substitute shrimp with breaded tofu or eggplant, and replace the eggs with flax eggs. Be sure to choose a vegan mayo for the dipping sauce as well.
How do I achieve the crispiest baked coconut shrimp?
To ensure a crispy end result, make sure to pat the shrimp dry thoroughly before breading. Lay them out in a single layer on the baking sheet without overcrowding and use parchment paper to prevent sticking. Baking them at 400°F (200°C) will also help them get that golden-brown crunch!
Baked Coconut Shrimp with Sweet Chili Mayo
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even cooking.
- Pat dry the shrimp using paper towels to ensure a crispy coating.
- Set up your breading station with three bowls: flour mixture with salt and pepper, beaten eggs, and the coconut-breadcrumb mixture.
- Bread each shrimp: dip in the flour, coat in egg, and roll in the coconut-breadcrumb mixture.
- Arrange the breaded shrimp on the baking sheet. Bake for 12-15 minutes, flipping halfway through, until golden brown.
- Whisk together the dipping sauce by combining mayonnaise, sweet chili sauce, lime juice, and garlic powder.
- Serve hot with sweet chili mayo for dipping, and garnish with fresh cilantro and lime wedges if desired.