Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that brings tropical flavors to your dinner table. This recipe features crispy, golden shrimp coated in shredded coconut, paired with a creamy and tangy sweet chili mayo. Perfect for parties, family gatherings, or a cozy night in, this dish stands out for its simplicity and flavor. With minimal prep time and the baking method, you can enjoy a healthier version of this classic appetizer without sacrificing taste.

Why You’ll Love This Recipe

• Crispy Texture: Baking instead of frying gives the shrimp a satisfying crunch while keeping them light.
• Flavorful Combination: The sweet chili mayo perfectly complements the coconut shrimp, balancing sweetness and spice.
• Quick Preparation: With only 15 minutes of prep time, this recipe is ideal for busy weeknights or last-minute entertaining.
• Versatile Serving Options: Serve as an appetizer, main course, or party snack; it fits any occasion beautifully.
• Healthier Choice: Baking reduces oil usage compared to frying, making it a guilt-free indulgence.

Tools and Preparation

To make Baked Coconut Shrimp with Sweet Chili Mayo successfully, you’ll need some essential kitchen tools. These will help streamline your cooking process and ensure consistent results.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Three mixing bowls
• Whisk

Importance of Each Tool

• Baking sheet: Provides an even cooking surface for the shrimp, ensuring they bake evenly.
• Parchment paper: Prevents sticking and makes cleanup easy after baking.
• Mixing bowls: Allows for organized preparation of the breading station to coat the shrimp efficiently.
• Whisk: Helps blend ingredients smoothly when preparing the sweet chili mayo.

Ingredients

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

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to prepare for baking.

Step 2: Prepare Shrimp

Pat the shrimp dry with paper towels to remove excess moisture. This step helps achieve a crispier coating.

Step 3: Set Up Your Breading Station

Set up three bowls:
1. In the first bowl, mix together flour, salt, and black pepper.
2. In the second bowl, add beaten eggs.
3. In the third bowl, combine shredded coconut with breadcrumbs and paprika.

Step 4: Bread the Shrimp

Dip each shrimp into the flour mixture first, shaking off any excess. Then dip it into the beaten eggs before finally coating it in the coconut-breadcrumb mixture. Ensure each shrimp is fully covered.

Step 5: Bake

Place the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway through for even browning.

Step 6: Make Sweet Chili Mayo

In a small bowl, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.

Step 7: Serve

Enjoy your baked coconut shrimp hot from the oven with the sweet chili mayo on the side for dipping.

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Baked coconut shrimp pairs beautifully with various sides and dips, enhancing its flavor and texture. Whether for a casual meal or a gathering, these serving suggestions will elevate your dining experience.

Appetizer Platter

• Arrange baked coconut shrimp on a large platter alongside small bowls of sweet chili mayo. This makes for an inviting starter at parties.

Salad Topper

• Slice the shrimp and toss them onto a fresh green salad. The crispy texture adds a delightful crunch to your favorite leafy greens.

Tacos

• Use baked coconut shrimp as a filling in soft corn tortillas. Add fresh toppings like avocado, shredded cabbage, and a drizzle of lime for a tasty twist.

Rice Bowl

• Serve the shrimp over a bed of jasmine or brown rice. Add steamed vegetables and drizzle extra sweet chili mayo for a complete meal.

Sliders

• Place two or three shrimp on mini buns with lettuce and sauce for delicious sliders. These are perfect for gatherings or casual dinners.

How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo

Getting the perfect bake on your coconut shrimp can take practice. Here are some tips to help you achieve that crispy, golden finish every time.

• Prep Your Shrimp Well: Make sure to pat the shrimp dry before breading. Removing excess moisture ensures the coating sticks properly and helps achieve crispiness.

• Use Panko Breadcrumbs: Opting for Panko breadcrumbs instead of regular ones gives your shrimp an extra crunch. They create a light and airy texture when baked.

• Don’t Overcrowd the Baking Sheet: Place shrimp in a single layer, allowing space between each piece. This promotes even cooking and prevents steaming.

• Flip Halfway Through Baking: Turning the shrimp halfway through the baking time helps both sides get evenly browned and crispy.

Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo

Complementing your baked coconut shrimp with side dishes can enhance the meal’s overall flavor profile. Here are some excellent options:

1. Coconut Rice
   A fragrant rice dish cooked in coconut milk adds richness that pairs nicely with the shrimp.

2. Mango Salsa
   Fresh mango salsa brings sweetness and acidity, balancing out the savory flavors of the dish.

3. Coleslaw
   A crunchy coleslaw provides a refreshing contrast to the warm, crispy shrimp, especially when drizzled with lime dressing.

4. Quinoa Salad
   A light quinoa salad mixed with cucumber, bell peppers, and herbs offers nutritious benefits while complementing the meal perfectly.

5. Grilled Vegetables
   Seasonal grilled vegetables add color and flavor to your plate while contributing healthy elements to your meal.

6. Garlic Bread
   Crispy garlic bread makes an excellent accompaniment that guests can enjoy dipping into sweet chili mayo along with their shrimp.

7. Sweet Potato Fries
   Crispy sweet potato fries add sweetness and crunch, making them a delightful pairing with baked coconut shrimp.

8. Fruit Salad
   A colorful fruit salad serves as a refreshing palate cleanser that balances out the richness of the dish.

Common Mistakes to Avoid

When making Baked Coconut Shrimp with Sweet Chili Mayo, it’s easy to make some common mistakes. Here are a few to watch out for.

• Skipping the Drying Step: Failing to pat the shrimp dry can result in a soggy coating. Always dry the shrimp thoroughly before breading for a crispy finish.
• Inconsistent Coating: Not evenly coating your shrimp can lead to uneven cooking. Ensure each piece is fully covered in flour, egg, and coconut-breadcrumb mixture.
• Overcrowding the Baking Sheet: Placing too many shrimp on one baking sheet can cause steaming instead of baking. Arrange them in a single layer with space in between for optimal crispiness.
• Not Preheating the Oven: Cooking shrimp without preheating can affect the texture and cook time. Always preheat your oven to 400°F (200°C) before baking.
• Ignoring Flip Time: Forgetting to flip the shrimp halfway through can lead to uneven browning. Be sure to turn them over for even cooking and crispiness.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover baked coconut shrimp in an airtight container.
• They will keep well in the refrigerator for up to 2 days.

Freezing Baked Coconut Shrimp with Sweet Chili Mayo

• If you want to freeze, place shrimp in a freezer-safe bag.
• They can be stored for up to 3 months; ensure you remove as much air as possible.

Reheating Baked Coconut Shrimp with Sweet Chili Mayo

• Oven: Preheat oven to 350°F (175°C) and bake for about 10-15 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes; this may soften the coating.
• Stovetop: Reheat in a skillet over medium heat for about 5 minutes, turning frequently to avoid burning.

Frequently Asked Questions

Here are some common questions about making Baked Coconut Shrimp with Sweet Chili Mayo.

Can I use frozen shrimp?

Yes, you can use frozen shrimp! Just make sure they are completely thawed and patted dry before breading.

What can I substitute for mayonnaise?

You can substitute Greek yogurt for a lighter option or use avocado for a creamy alternative.

How long does it take to bake the shrimp?

Typically, Baked Coconut Shrimp with Sweet Chili Mayo takes about 12-15 minutes at 400°F (200°C).

Can I customize the sweet chili mayo?

Absolutely! Feel free to add spices like cayenne pepper or herbs like cilantro for added flavor.

Is this recipe gluten-free?

Yes, by using almond flour instead of all-purpose flour and ensuring your breadcrumbs are gluten-free, this dish can easily be made gluten-free.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is not only delicious but also versatile. This dish makes an excellent appetizer or main course. You can customize it by adding different spices or serving it with various dipping sauces. Give it a try and enjoy its crunchy texture and flavorful dipping sauce!

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Baked Coconut Shrimp with Sweet Chili Mayo

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves approximately four people 1x

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Description

Baked Coconut Shrimp with Sweet Chili Mayo is a tropical delight that transforms ordinary shrimp into an extraordinary dish bursting with flavor. This recipe features succulent shrimp coated in crispy, golden coconut, baked to perfection for a lighter take on a classic appetizer. Paired with a creamy sweet chili mayo, this dish is perfect for parties, family gatherings, or casual weeknight dinners. With just 15 minutes of prep time and a simple baking method, you’ll enjoy the delicious crunch without the guilt.

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 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 Panko breadcrumbs
• 1/2 cup mayonnaise (or Greek yogurt)
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the shrimp dry and set up your breading station with three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with shredded coconut mixed with breadcrumbs and paprika.
3. Dip each shrimp first in the flour mixture, then in the egg, and finally coat it well in the coconut-breadcrumb mixture.
4. Place the breaded shrimp on a parchment-lined baking sheet in a single layer.
5. Bake for 12-15 minutes, flipping halfway through for even browning.
6. While baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
7. Serve hot from the oven with sweet chili mayo for dipping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: Approximately 4 shrimp (85g)
• Calories: 210
• Sugar: 3g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 120mg