Name: Baked Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Large Shrimp, peeled and deveined; 1 cup Shredded Coconut, unsweetened; 1/2 cup All-Purpose Flour (or almond flour for gluten-free); 2 large Eggs, beaten; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Paprika (or cayenne for extra heat); 1 cup Breadcrumbs (Panko recommended); 1/2 cup Mayonnaise (or Greek yogurt for a lighter option); 1/4 cup Sweet Chili Sauce; 1 tbsp Lime Juice; 1 tsp Garlic Powder (or fresh minced garlic for a more robust flavor)

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As I pulled a tray of golden-brown Baked Coconut Shrimp with Sweet Chili Mayo from my oven, a wave of tropical bliss washed over me. The irresistible crunch of each shrimp, coated in a luscious blanket of coconut and panko, promises to whisk you away to sun-kissed beaches. This quick preparation makes it the perfect seafood dish for gatherings with friends or a cozy night at home. Not only is it gluten-free, but it also offers a delightful dip that balances the sweetness of the shrimp with a zesty kick. So, are you ready to impress your taste buds and elevate your cooking game? Let’s dive into this delicious recipe!

Why Choose Baked Coconut Shrimp?

Quick and Easy: The preparation time is minimal, making this dish ideal for busy weeknights or impromptu gatherings.

Tropical Flavor: Experience the harmony of sweet coconut and savory shrimp, transporting you to a culinary paradise with every bite.

Crowd-Pleaser: This dish is guaranteed to impress your guests, whether at a dinner party or a casual get-together. Pair it with a refreshing salad or coleslaw for a complete meal.

Versatile Options: Customize your meal with gluten-free alternatives or by experimenting with different spices. Have you tried substituting with chicken for a twist?

Dipping Delight: The creamy sweet chili mayo is a game-changer, offering a perfect balance to the crunch! For a lighter take, consider using Greek yogurt instead—delicious!

With such delightful aspects, this recipe is bound to become a favorite in your kitchen. So, are you ready to try these amazing flavors? Check out other seafood delights like Coconut Shrimp Thai or Grilled Shrimp Bowl for more inspiration!

Baked Coconut Shrimp Ingredients

For the Shrimp
• Large Shrimp – Use peeled and deveined shrimp for the best texture.
• Shredded Coconut – Opt for unsweetened coconut to control the sweetness.
• All-Purpose Flour – A base for the breading; substitute with almond flour for a gluten-free version.
• Eggs – Beaten large eggs help the coating stick to the shrimp.
• Salt and Black Pepper – Season to enhance the dish’s overall flavor.
• Paprika – Adds a touch of smokiness; cayenne can be used for extra heat.
• Breadcrumbs (Panko recommended) – Provides a crunchier texture after baking.

For the Sweet Chili Mayo
• Mayonnaise – Creates a creamy base for the dipping sauce; Greek yogurt can be a lighter substitution.
• Sweet Chili Sauce – Infuses sweetness with a hint of spice; don’t skip this key ingredient!
• Lime Juice – Adds acidity to balance the flavors of the sauce.
• Garlic Powder – Enhances the flavor; fresh garlic can be used for a more robust taste.

Get ready to create a tropical bliss with this delicious Baked Coconut Shrimp with Sweet Chili Mayo!

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

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This step is crucial for achieving the perfect crispy texture on your Baked Coconut Shrimp. While the oven heats, you can prepare your shrimp and breading station. A well-preheated oven ensures even cooking, giving you that golden-brown finish.

Step 2: Prepare the Shrimp
Take your large shrimp and gently pat them dry using paper towels. This helps to achieve a crispier coating by removing any excess moisture. Make sure the shrimp are peeled and deveined for a smooth coating process. After drying, set them aside and get ready for the breading.

Step 3: Set Up Your Breading Station
Organize three separate bowls for the breading process: one with all-purpose flour mixed with salt and black pepper, a second with beaten large eggs, and a third with shredded coconut combined with panko breadcrumbs and paprika. This assembly line will help streamline the breading process as you prepare your flavorful Baked Coconut Shrimp.

Step 4: Bread the Shrimp
Take each shrimp and first dip it into the flour mixture, ensuring it’s fully coated. Next, move it to the beaten eggs, allowing any excess to drip off before transferring it to the coconut-breadcrumb mixture. Gently press the mixture onto the shrimp to ensure a good coating. Repeat this process until all shrimp are breaded, enjoying the anticipation of the deliciousness to come.

Step 5: Bake the Shrimp
Line a baking sheet with parchment paper and arrange the breaded shrimp in a single layer. Bake in the preheated oven for 12-15 minutes, flipping them halfway through to achieve an even golden brown color. Keep an eye on them—once they are beautifully golden, they are ready to come out, revealing that tempting crunch.

Step 6: Prepare the Sweet Chili Mayo
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder until well combined. Adjust the seasoning to your liking; this dipping sauce completes your Baked Coconut Shrimp, bringing together a delightful balance of sweetness and a zing of acidity to elevate your dish.

Step 7: Serve and Enjoy
Once your shrimp are baked to perfection, remove them from the oven and serve them hot alongside the sweet chili mayo for dipping. This perfect combination of crispy coconut shrimp and creamy sauce will surely delight your taste buds. Enjoy the burst of tropical flavors with every bite!

Expert Tips for Baked Coconut Shrimp

Dry the Shrimp: Ensure the shrimp are thoroughly dried before breading to achieve that perfect crispy coating. Moisture can lead to sogginess.
Breading Order: Always bread in the correct order—flour, then egg, and finally the coconut-breadcrumb mixture. This helps the coating adhere better.
Even Baking: Flip the shrimp halfway through baking to guarantee even cooking and a golden-brown finish for your Baked Coconut Shrimp with Sweet Chili Mayo.
Spice It Up: Adjust the spice level by experimenting with paprika or adding a pinch of cayenne for a delightful kick in every bite.
Fresh Ingredients: For the dipping sauce, consider using fresh lime juice and minced garlic instead of powder for a brighter flavor profile.
Make Ahead: If short on time, prep the breaded shrimp and store them in the refrigerator before baking. This makes it easy to whip up a quick, tasty meal later!

What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo

Build the perfect tropical-inspired meal by pairing these shrimp with delightful side dishes and drinks!

Fresh Cilantro Lime Rice: A fragrant side that complements the shrimp’s sweetness, adding a refreshing contrast to every bite. Serve it warm for an extra touch!
Crunchy Coleslaw: Bright and tangy, coleslaw brings a colorful crunch that balances the coconut’s richness while adding a delightful texture to your meal.
Grilled Pineapple Skewers: Sweet caramelized pineapple enhances the tropical theme and pairs beautifully with the shrimp; a perfect summer BBQ addition!
Mango Salsa: This vibrant salsa introduces a fruity element that pairs wonderfully with the shrimp’s crunch, creating an explosion of flavors with every bite.
Zesty Cucumber Salad: A light and refreshing salad drizzled with lime vinaigrette; it’s a crisp companion that brightens up your plate beautifully.
Coconut Water: Sip on this refreshing drink to maintain the tropical vibe while hydrating your palate, perfectly matching the dish’s coconut essence.
Pineapple Mimosa: The bubbly sweetness of a pineapple mimosa adds a festive touch, making it perfect for brunch or gatherings.
Chocolate Coconut Macaroons: Finish off your meal with these chewy, sweet treats that mirror the coconut flavor, satisfying your sweet tooth.

By choosing these pairings, you’ll create a vibrant and memorable dining experience that celebrates the delicious flavors of Baked Coconut Shrimp with Sweet Chili Mayo!

Baked Coconut Shrimp with Sweet Chili Mayo Variations

Feel free to mix things up and make this recipe your own with these fun variations!

Dairy-Free: Substitute mayonnaise for avocado or a dairy-free yogurt for a rich and creamy dip.
Spicy Coconut Shrimp: Add cayenne pepper to the coconut-breadcrumb mixture for an extra kick that will awaken your taste buds. Perfect for those who crave heat!
Tropical Twist: Try adding finely chopped pineapple or mango to the sweet chili mayo for a fruity burst of flavor that complements the shrimp beautifully.
Herby Delight: Incorporate fresh herbs like cilantro or parsley into the coconut-breadcrumb mixture for an aromatic touch. This adds an exciting flavor dimension to the bites!
Protein Swap: Replace shrimp with chicken tenders or even tofu for a vegetarian option. This gives you versatility and allows everyone to enjoy this tropical dish.
Baked Coconut Fish: Substitute large shrimp with thinly sliced white fish for a different texture and flavor profile. The coconut still provides that irresistible crunch!
Flavor Fusion: Add garlic powder and Italian seasoning to the breading for a Mediterranean twist. This unexpected combination can be a delightful surprise!

The next time you crave these golden, crunchy delights, remember: there are so many creative ways to enjoy them! And if you need more seafood inspiration, check out my Sausage Sweet Potatoes or Spicy Shrimp Avocado recipes for delicious finds!

Storage Tips for Baked Coconut Shrimp with Sweet Chili Mayo

Room Temperature: Enjoy your baked coconut shrimp immediately for the best crunch! If needed, they can sit out for up to 2 hours at room temperature before losing texture.

Fridge: Store any leftover shrimp in an airtight container and refrigerate for up to 3 days. To retain crispness, consider reheating them in the oven rather than the microwave.

Freezer: For longer storage, freeze the breaded but uncooked shrimp on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll last up to 3 months, and you can bake straight from frozen!

Reheating: To reheat, place shrimp in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until heated through and crispy again. Enjoy with the sweet chili mayo for a delightful treat!

Make Ahead Options

These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for busy home cooks who like to meal prep! You can prep the breaded shrimp up to 24 hours in advance by breading them and storing them in a single layer on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and refrigerate to maintain their crunch. When you’re ready to bake, simply preheat your oven and cook the shrimp from the fridge for 12-15 minutes, flipping halfway. This method ensures they are just as delicious, saving you valuable time without sacrificing flavor. Enjoy a delightful treat with minimal effort when you prepare ahead!

Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

How do I choose the right shrimp for this recipe?
Absolutely! When selecting shrimp, look for large, fresh shrimp that are firm and have a slight ocean smell. Avoid any shrimp with a strong fishy odor or with dark spots all over, as they may not be fresh. Frozen shrimp are also a great option; just ensure they are peeled and deveined for easy preparation.

How should I store leftover Baked Coconut Shrimp?
Leftover baked coconut shrimp can be stored in an airtight container in the refrigerator for up to 3 days. It’s always best to enjoy them fresh for that crispy texture. If you plan to eat them later, reheating in the oven will help restore some of that delightful crunch.

Can I freeze Baked Coconut Shrimp?
Yes, you can! I often freeze the uncooked, breaded shrimp on a baking sheet until they are solid, then transfer them to a freezer-safe bag. This method allows them to last up to 3 months. When you’re ready to enjoy, simply bake them straight from frozen—the cooking time will be slightly longer, around 15-20 minutes.

What if my shrimp turn out soggy?
No worries! If your shrimp end up soggy, it may be due to excess moisture before breading or overcrowding during baking. Ensure the shrimp are patted dry, and when baking, arrange them in a single layer on the baking sheet with plenty of space for air circulation. This will help achieve that crunchy exterior.

Are there any dietary considerations for this recipe?
Certainly! To make this recipe gluten-free, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs. If you’re looking for a lighter version, consider using Greek yogurt instead of mayonnaise in the sweet chili mayo. Additionally, always check for allergies, especially to seafood or shellfish.

Can I make the sweet chili mayo ahead of time?
Definitely! You can prepare the sweet chili mayo up to 2 days in advance. Just combine the mayonnaise, sweet chili sauce, lime juice, and garlic powder in an airtight container and refrigerate. This also allows the flavors to meld nicely, giving you a delightful dipping sauce once the shrimp are ready.