Name: Crispy Coconut Shrimp with Sweet Chili Mayo for a Tropical Twist
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound Large shrimp (peeled and deveined); 1 cup Shredded coconut (unsweetened); 1/2 cup All-purpose flour (or almond flour); 2 Eggs (beaten); 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1 teaspoon Paprika; 1 cup Breadcrumbs (Panko recommended); 1/2 cup Mayonnaise (or Greek yogurt); 1/4 cup Sweet chili sauce; 1 tablespoon Lime juice; 1/2 teaspoon Garlic powder

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The sound of crunching coconut husks echoes in my memory as I recall my first beach trip, the air thick with the scent of the sea. Today, I’m excited to bring a bit of that tropical vibe to our kitchens with this Baked Coconut Shrimp with Sweet Chili Mayo. This dish is not only a quick and easy appetizer but also a delightful crowd-pleaser that will spice up any gathering, turning an ordinary night into a mini fiesta. The crispy coconut coating envelops succulent shrimp, and when paired with a zesty sweet chili mayo, it creates an irresistible bite that transports you straight to a sun-kissed paradise. Ready to dip into this culinary adventure? Let’s dive in!

Why is this recipe a must-try?

Irresistible Crunch: With a golden coconut coating, these Baked Coconut Shrimp are sure to impress at any gathering.

Zesty Dipping Delight: The creamy sweet chili mayo offers a refreshing kick that perfectly complements the shrimp’s natural flavors.

Quick & Easy: Ready in just 30 minutes, this dish makes for a fantastic weeknight meal or a delectable appetizer for unexpected guests.

Versatile Ingredients: Don’t hesitate to switch it up! Opt for Greek yogurt in the dipping sauce or use almond flour for a gluten-free twist.

Crowd-Pleaser: Whether at a party or a cozy dinner, this shrimp dish is bound to be a hit, just like my Cajun Pasta with Sausage!

Coconut Shrimp with Sweet Chili Mayo Ingredients

• Discover the essential ingredients for a tropical delight!

For the Shrimp

Large shrimp – Make sure they’re peeled and deveined for easy enjoyment.
Shredded coconut (unsweetened) – This adds a tropical crunch that enhances each bite.
All-purpose flour (or almond flour) – Use almond flour to make the shrimp gluten-free.
Eggs (beaten) – These act as the perfect binder for the coating.
Salt – A crucial seasoning that elevates the shrimp’s natural flavor.
Black pepper – This adds a gentle hint of heat for depth.
Paprika – Brings a lovely sweetness and smokiness to the coating.
Breadcrumbs (Panko recommended) – For that extra crispy texture.

For the Sweet Chili Mayo

Mayonnaise (or Greek yogurt) – Use Greek yogurt for a lighter take on the dip.
Sweet chili sauce – Adds a delightful sweetness and a kick to your mayo.
Lime juice – Freshens up the sauce with a zesty acidity.
Garlic powder – A dash of this enhances the savory notes in your dipping sauce.

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

Step 1: Preheat Oven
Begin by preheating your oven to 400°F (200°C). This ensures that your Coconut Shrimp will bake evenly and develop that perfect golden-brown crust. While the oven heats up, you can set everything else in motion for a fun and efficient cooking experience!

Step 2: Prepare Shrimp
Pat the large shrimp dry using paper towels, ensuring they are completely moisture-free. This crucial step helps achieve maximum crispness in your baked coconut shrimp. Peeled and deveined, these shrimp are now ready to be coated with a deliciously crispy exterior.

Step 3: Set Up Breading Station
Create a breading station by arranging three bowls. In the first bowl, mix all-purpose flour (or almond flour for gluten-free) with salt and black pepper. In the second, beat eggs to create a binding mixture. Finally, combine shredded coconut, Panko breadcrumbs, and paprika in the third bowl for a flavorful coating.

Step 4: Bread Shrimp
Now it’s time to coat your shrimp! Start by dipping each shrimp into the flour mixture, making sure it’s evenly coated. Next, submerge it in the beaten eggs so the binding will work its magic. Finally, roll the shrimp in the coconut-breadcrumb mix until fully covered, creating an irresistible texture.

Step 5: Bake Shrimp
Arrange the breaded shrimp on a parchment-lined baking sheet, leaving space between each piece for even cooking. Bake in the preheated oven for 12-15 minutes, flipping the shrimp halfway through. You’ll know they are done when they turn golden brown and you can smell that delightful coconut aroma wafting through your kitchen.

Step 6: Make Sweet Chili Mayo
While the shrimp bakes, whisk together the mayo (or Greek yogurt) with sweet chili sauce, lime juice, and garlic powder in a small bowl. Mix until smooth and well combined. This creamy dipping sauce perfectly complements the crunchy Coconut Shrimp, adding a delicious tangy kick you won’t be able to resist.

Step 7: Serve
Once your shrimp are perfectly baked and golden, take them out of the oven. Serve them hot alongside the sweet chili mayo for dipping. Enjoy this delightful and tropically inspired Coconut Shrimp with Sweet Chili Mayo as a delicious appetizer or a main dish that will surely impress your family and friends!

What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo

Elevate your Baked Coconut Shrimp with Sweet Chili Mayo into an unforgettable meal by pairing it with vibrant sides that dance on your palate.

Fresh Garden Salad: A mix of greens with a tangy vinaigrette brightens the meal and balances the richness of the shrimp.
Tropical Fruit Salsa: Combining mango, pineapple, and cilantro provides a sweet and fresh contrast to the crispy shrimp that’s simply delightful.
Coleslaw: Creamy or vinegar-based, coleslaw adds a crunchy texture and a refreshing coolness that complements the warmth of the shrimp.
Coconut Rice: Infused with a hint of coconut milk, this dish mirrors your shrimp’s tropical vibe while offering a satisfying base.
Grilled Vegetables: Seasonal veggies like zucchini and bell peppers add a smoky sweetness that pairs beautifully with both the shrimp and dipping sauce.
Pineapple Mojito: This refreshing cocktail complements the sweetness of the shrimp and adds a festive touch to any gathering.
Key Lime Pie: End on a zesty note! This dessert echoes the lime in your dipping sauce while providing a satisfying sweet finale.

Make Ahead Options

These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep, saving you time on busy weeknights! You can bread the shrimp up to 24 hours in advance—just assemble the coating and bread the shrimp, then refrigerate them on a parchment-lined baking sheet. This keeps the shrimp fresh while preventing sogginess. When you’re ready to enjoy a tropical treat, simply bake them straight from the fridge for about 15 minutes. Don’t forget to whip up the sweet chili mayo in advance as well; it can be prepared up to 3 days ahead and stored in the refrigerator. Enjoy a delicious, quick meal with minimal fuss when you make this baked coconut shrimp ahead of time!

Storage Tips for Coconut Shrimp with Sweet Chili Mayo

Fridge: Store leftover shrimp in an airtight container for up to 2 days. Although they’re best enjoyed fresh, they can still be tasty when refrigerated.

Freezer: For longer storage, freeze baked coconut shrimp in a single layer on a baking sheet for about an hour. Once frozen, transfer to a freezer bag for up to 2 months.

Reheating: To maintain crispness, reheat in a preheated oven at 375°F (190°C) for about 10 minutes. This is the best method for reheating your delicious coconut shrimp with sweet chili mayo!

Serving Tips: When reheating, you can also whip up a fresh batch of the sweet chili mayo to serve alongside for an extra touch of flavor.

Expert Tips for Coconut Shrimp with Sweet Chili Mayo

Thaw Completely: Ensure shrimp are fully thawed and patted dry to achieve maximum crispiness and avoid sogginess in your Baked Coconut Shrimp.
Breading Technique: Use one hand for the wet ingredients (eggs) and the other for dry (flour and coconut mixture). This avoids clumping and ensures even coating.
Check for Doneness: Keep an eye on the shrimp while baking. Overcooking can make them rubbery, so aim for that perfect golden-brown color.
Adjust for Gluten-Free: If using almond flour for gluten-free coconut shrimp, ensure it’s finely ground for better adhesion and texture.
Flavor Boost: For additional taste, feel free to sprinkle some garlic powder or cayenne pepper into the coconut-breadcrumb mixture to elevate your Coconut Shrimp with Sweet Chili Mayo.

Coconut Shrimp with Sweet Chili Mayo Variations

Enhance your culinary adventure by customizing this delightfully crunchy dish in ways that excite your taste buds!

Gluten-Free: Replace all-purpose flour with almond flour to enjoy a gluten-free version that’s just as crispy and delicious.
Creamy Alternative: Swap mayonnaise for Greek yogurt in the sweet chili mayo for a lighter, tangy twist that still satisfies.
Extra Kick: Replace sweet chili sauce with sriracha for a bold and spicy flavor that’s perfect for heat seekers.
Flavor Infusion: Add a pinch of curry powder or Cajun seasoning to the coconut-breadcrumb mix for an unexpected burst of flavor that’ll have everyone guessing.
Protein Options: Feel free to use chicken breast strips or firm white fish instead of shrimp for a fun, protein-rich twist on this classic recipe.
Herb Enhancement: Chop fresh cilantro or parsley and mix it into the sweet chili mayo for a refreshing herbal note that elevates the dish.
Fruit Fusion: Try adding finely chopped pineapple or mango to the dipping sauce for a tropical sweetness that perfectly complements the crunchy coating.
Elevated Presentation: Serve alongside a zesty cactus salad or a refreshing beet & burrata salad with pine nuts for a beautiful and colorful meal that impresses.

Your own version of these Coconut Shrimp with Sweet Chili Mayo will surely be a hit, just like my Cranberry Rigatoni Salad or Balsamic Steak Gorgonzola Salad!

Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

What type of shrimp should I use for this recipe?
Absolutely! Large shrimp are ideal for this recipe since they provide the perfect bite along with a satisfying texture when baked. Ensure they are peeled and deveined for easy eating.

How do I store leftover Coconut Shrimp?
For best results, store leftover shrimp in an airtight container in the refrigerator for up to 2 days. While they are certainly best enjoyed fresh, you can still relish their flavor when refrigerated, just remember to reheat them in the oven to keep that lovely crispiness!

Can I freeze Coconut Shrimp?
Yes, you can! To freeze your baked coconut shrimp, lay them in a single layer on a baking sheet and place them in the freezer for about an hour. Once firm, transfer them to a freezer bag and store for up to 2 months. This method helps prevent them from sticking together and keeps them nice and fresh!

What should I do if my shrimp turn out rubbery?
If your shrimp end up rubbery, it’s likely they were overcooked. To avoid this next time, keep a close eye on them while baking, aiming for that beautiful golden-brown color after about 12-15 minutes. Also, ensure your shrimp are fully thawed and dried before breading, which helps achieve that perfect crunch.

Are there any dietary considerations I should be aware of?
Great question! If you’re serving this dish to guests with specific dietary needs, consider using almond flour instead of traditional flour for a gluten-free option. Additionally, if making the sweet chili mayo, you can substitute mayonnaise with Greek yogurt for those looking for a lighter alternative!

Can I use other proteins besides shrimp?
Very! This recipe is quite versatile. Feel free to use different types of fish or even chicken breast, adjusting the cooking time as needed. For spice lovers, swapping the sweet chili sauce for sriracha in the dipping sauce adds an exciting kick!