Baked Coconut Shrimp with Sweet Chili Mayo

If you’re looking for a dish that’s both crispy and delicious, then you’ve stumbled upon the perfect recipe: Baked Coconut Shrimp with Sweet Chili Mayo. This delightful treat is not only easy to whip up but also a fantastic way to impress your family or guests. Whether it’s a busy weeknight dinner or a fun gathering, this dish fits right in, making everyone feel like they’re indulging in something special.

What makes this recipe stand out is its wonderful balance of flavors. The sweet and crunchy coconut perfectly complements the succulent shrimp, while the creamy sweet chili mayo takes it over the top. Trust me, once you try this, it will become a favorite in your household!

Why You’ll Love This Recipe

• Quick and Easy: Perfect for those nights when you want something tasty without spending hours in the kitchen.
• Family-Friendly: Kids love the crispy texture and sweet flavors—this dish is sure to be a hit!
• Make-Ahead Convenience: Prep the shrimp earlier in the day and bake them when you’re ready to eat.
• Healthier Alternative: Baking instead of frying means less oil, making this dish lighter without sacrificing flavor.
• Versatile Serving Options: Great as an appetizer or main course; serve it with rice or salad for a complete meal.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is part of the fun! Here’s what you’ll need to make these scrumptious Baked Coconut Shrimp with Sweet Chili Mayo:

For the Shrimp:

• 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
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup breadcrumbs (Panko recommended)

For the Sweet Chili Mayo:

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

Variations

This recipe is wonderfully flexible! Here are some fun ways to customize your Baked Coconut Shrimp:

• Swap the protein: Try using chicken tenders or tofu for a different take on this dish.
• Add spices: Spice it up by adding cayenne pepper or chili flakes to the coconut-breadcrumb mixture.
• Change up the sauce: Experiment with other dipping sauces like sriracha mayo or garlic aioli.
• Try different coatings: Use crushed nuts or seeds instead of breadcrumbs for added crunch and flavor.

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). This step ensures that your shrimp will cook evenly and get that lovely golden crispiness we all love.

Step 2: Prepare the Shrimp

Pat your shrimp dry with paper towels. This is an important step because removing excess moisture helps the coating stick better, resulting in a crunchier texture.

Step 3: Set Up Your Breading Station

Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and a third one for your coconut-breadcrumb mixture combined with paprika. Having everything organized makes breading quicker and easier!

Step 4: Bread the Shrimp

Dip each shrimp first in the flour mixture, then into the beaten eggs, and finally coat it well with the coconut-breadcrumb mix. This triple-dipping process builds layers of flavor and creates that irresistible crunch.

Step 5: Bake

Place your breaded shrimp on a parchment-lined baking sheet. Bake them for 12-15 minutes, flipping halfway through. This allows both sides to get beautifully crispy while keeping all that juicy goodness inside.

Step 6: Make Sweet Chili Mayo

While your shrimp are baking, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth. This creamy dip adds just the right amount of zing!

Step 7: Serve and Enjoy

Once baked, enjoy your shrimp hot out of the oven with that delicious sweet chili mayo on the side. Dive into this delightful treat—you’re going to love every bite!

Pro Tips for Making Baked Coconut Shrimp with Sweet Chili Mayo

Creating the perfect baked coconut shrimp is all about attention to detail and a few handy tricks. Here are some pro tips to elevate your dish!

• Use Fresh Shrimp: Choosing fresh shrimp will enhance the overall flavor and texture of the dish. Frozen shrimp can work too, but be sure to thaw them completely and pat them dry for optimal crispiness.
• Experiment with Flours: If you’re looking for a gluten-free option, almond flour works beautifully in place of all-purpose flour. It adds a nutty flavor that complements the coconut perfectly.
• Don’t Skip the Panko: Using Panko breadcrumbs instead of regular breadcrumbs gives your shrimp an extra crunch. Their light and airy texture allows for even better browning in the oven.
• Adjust the Spice: Feel free to add a pinch of cayenne pepper to the coconut-breadcrumb mixture if you like a bit of heat! It can beautifully balance out the sweetness of the chili mayo.
• Bake in Batches: If you’re making a large quantity, consider baking in batches. This ensures that each shrimp gets enough space on the baking sheet, allowing them to crisp up nicely without steaming.

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Presentation can make all the difference when serving your delicious baked coconut shrimp. Here are some ideas on how to serve this delightful dish!

Garnishes

• Chopped fresh cilantro: A sprinkle of chopped cilantro adds a vibrant color and a burst of freshness that pairs well with the sweet chili mayo.
• Lime wedges: A squeeze of lime over the shrimp brightens up the flavors, making each bite even more refreshing.
• Sesame seeds: Toasted sesame seeds sprinkled on top add a subtle crunch and an appealing visual touch.

Side Dishes

• Coconut Rice: This fragrant side complements the flavors in your shrimp beautifully, adding a tropical twist to your meal.
• Asian Slaw: A crunchy slaw made with cabbage, carrots, and a light vinaigrette provides a refreshing contrast to the crispy shrimp and balances out their richness.
• Roasted Vegetables: Seasonal vegetables roasted until tender bring color and nutrients to your plate while adding an earthy flavor that enhances the meal.
• Quinoa Salad: A light quinoa salad tossed with cherry tomatoes, cucumber, and herbs serves as a healthy side dish that pairs perfectly with your coconut shrimp while keeping things light and nutritious.

Enjoy crafting this delightful dish! Your family or guests will love it just as much as you do!

Make Ahead and Storage

This Baked Coconut Shrimp with Sweet Chili Mayo recipe is perfect for meal prep! You can easily make a batch in advance and store it for later, making weeknight dinners a breeze.

Storing Leftovers

• Store any leftover shrimp in an airtight container in the refrigerator.
• Consume within 2-3 days for best quality.
• Keep the sweet chili mayo in a separate container and use within one week.

Freezing

• To freeze, place cooked shrimp in a single layer on a baking sheet until firm.
• Transfer to a freezer-safe bag or container and store for up to 2 months.
• Sweet chili mayo should not be frozen; store it in the fridge as mentioned above.

Reheating

• Preheat your oven to 350°F (175°C) for reheating the shrimp.
• Place on a baking sheet and heat for about 10 minutes until warmed through.
• Alternatively, use an air fryer at 350°F (175°C) for about 5 minutes to restore crispiness.

FAQs

Here are some common questions you might have about this delicious recipe!

Can I use frozen shrimp for Baked Coconut Shrimp with Sweet Chili Mayo?

Yes! Just ensure that the frozen shrimp are fully thawed before preparing them. Pat them dry well to achieve the best crispiness when baked.

What can I substitute for mayonnaise in the Sweet Chili Mayo?

You can use Greek yogurt or avocado mayonnaise as healthier alternatives. Both options will give you a creamy dip that pairs beautifully with the shrimp.

How do I make Baked Coconut Shrimp with Sweet Chili Mayo gluten-free?

To make this recipe gluten-free, simply substitute regular all-purpose flour with almond flour and use gluten-free breadcrumbs instead of Panko.

Final Thoughts

I hope you find this Baked Coconut Shrimp with Sweet Chili Mayo as delightful as I do! It’s not only easy to prepare but also brings that tropical flair right into your kitchen. Enjoy making this dish, whether it’s for a cozy dinner or meal prep throughout the week. Happy cooking, and don’t forget to share your creations!