As the sun begins to set and a lazy evening unfolds, the kitchen starts filling with an irresistible scent that transports me to a tropical paradise. The sizzle of shrimp mingling with the crunch of shredded coconut is pure culinary magic. It was during one of those evenings, craving something light yet bursting with flavor, that I discovered the joy of Baked Coconut Shrimp with Sweet Chili Mayo.
This dish perfectly marries the golden crispiness of coconut-coated shrimp with a zesty dipping sauce, making it the ideal appetizer for gatherings or a cozy night in. Plus, it’s a breeze to whip up—no frying necessary! Whether you’re a seasoned chef or just looking to elevate your weeknight dinners, this recipe will soon become a staple at your table. Grab your ingredients, and let’s create a dish that promises not only a delightful crunch but also a taste of the tropics right from your home kitchen!
Why are Baked Coconut Shrimp with Sweet Chili Mayo a Must-Try?
Tropical Escape: Enjoy a taste of the tropics that whisks you away on every bite.
Crispy Delight: The coconut coating provides an irresistible crunch while keeping the shrimp juicy inside.
Easy Prep: Quick to assemble with minimal effort, perfect for busy weeknights or spontaneous gatherings.
Versatile Treat: Pair it with a variety of dips like mango salsa for unique flavor experiences.
Healthy Twist: Baking instead of frying offers a lighter, guilt-free appetizer that doesn’t skimp on flavor!
Gluten-Free Option: Make it inclusive for everyone by swapping the flour and breadcrumbs for gluten-free alternatives.
Baked Coconut Shrimp with Sweet Chili Mayo Ingredients
For the Shrimp
- Large Shrimp – Ensure they’re peeled and deveined for easy preparation.
- Shredded Coconut (unsweetened) – Provides a tropical crunch; sweetened coconut can change the flavor profile.
- All-Purpose Flour – Helps the coating stick; almond flour is a great gluten-free substitute.
- Eggs – Acts as a binding agent, keeping the coating intact.
- Salt – Enhances the flavor; don’t skip this for tasty shrimp!
- Black Pepper – Adds a subtle kick to elevate the dish.
- Paprika – Introduces depth to the flavor and a hint of color.
- Breadcrumbs (Panko recommended) – For the ultimate crispiness; regular breadcrumbs may soften the texture.
For the Sweet Chili Mayo
- Mayonnaise – Forms the creamy base for the dipping sauce; Greek yogurt can lighten things up.
- Sweet Chili Sauce – Adds a sweet and spicy punch that pairs beautifully with shrimp.
- Lime Juice – Balances the richness with a fresh, zesty touch.
- Garlic Powder – Infuses the sauce with aromatic flavor.
With these ingredients for Baked Coconut Shrimp with Sweet Chili Mayo, you’re on your way to a tropical feast that promises to satisfy cravings and impress guests alike!
How to Make Baked Coconut Shrimp with Sweet Chili Mayo
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Preheat Oven: Start by setting your oven to 400°F (200°C), allowing it to reach the perfect temperature while you prep the shrimp.
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Prepare Shrimp: Pat the large shrimp dry with paper towels. This step is crucial for achieving that crispy texture once baked.
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Establish Breading Station: Set out three bowls—one with seasoned flour (flour mixed with salt and black pepper), another for beaten eggs, and a final bowl for combining shredded coconut, Panko breadcrumbs, and paprika.
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Bread Shrimp: Dip each shrimp into the flour first, shaking off any excess. Then, immerse it in the beaten egg, followed by a generous coat of the coconut and breadcrumb mixture, pressing gently to adhere.
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Bake: Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway through, until they’re golden brown and crunchy.
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Make Sweet Chili Mayo: In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until the mixture is smooth and creamy.
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Serve: Enjoy these delightful baked shrimp hot from the oven, paired with the zesty sweet chili mayo for an irresistible dip!
Optional: Sprinkle fresh cilantro over the shrimp for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Baked Coconut Shrimp with Sweet Chili Mayo
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Fridge: Store any leftover Baked Coconut Shrimp with Sweet Chili Mayo in an airtight container for up to 2 days to maintain freshness and flavor.
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Freezer: For longer storage, freeze the baked shrimp individually on a baking sheet before transferring them to a freezer-safe container. They can last up to 3 months in the freezer.
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Reheating: To reheat, place the shrimp in a single layer on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10-12 minutes until crispy again.
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Avoid Microwaving: Avoid reheating in the microwave as it may result in a soggy texture, losing that delightful crunch you loved!
Expert Tips for Baked Coconut Shrimp
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Pat Dry Thoroughly: Ensure your shrimp are well-patted dry before breading to achieve maximum crispiness in your Baked Coconut Shrimp with Sweet Chili Mayo.
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Use Panko Breadcrumbs: Opt for Panko breadcrumbs instead of regular ones to get that incredible crunch. Regular breadcrumbs may yield a softer texture.
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Don’t Overcrowd the Pan: Arrange the shrimp in a single layer on your baking sheet, allowing space for air to circulate. This ensures even cooking and crispiness on all sides.
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Customize Your Spice: For those who enjoy a kick, add cayenne or chili flakes directly into your coconut coating mixture when preparing the shrimp.
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Serve Hot: These shrimp are best enjoyed fresh out of the oven. Serve them immediately for optimal crunch!
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Thaw Frozen Shrimp Properly: If using frozen shrimp, ensure they are completely thawed and dried before starting the breading process to prevent sogginess.
Baked Coconut Shrimp with Sweet Chili Mayo Variations
Feel free to explore these fun twists to personalize your dish and add a burst of flavor!
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Gluten-Free: Use almond flour and gluten-free breadcrumbs to make this a delightful option for those avoiding gluten. Everyone deserves a taste of tropical bliss!
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Add Heat: Enhance the coconut coating with cayenne or chili flakes for a spicy kick. This little addition elevates the flavor profile to new heights and tantalizes your taste buds.
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Herb-Infused: Mix in fresh herbs like cilantro or parsley with your coconut and breadcrumbs for an aromatic twist. It’ll add freshness and a touch of garden goodness to your shrimp!
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Sweet & Savory: Try adding a tablespoon of honey or maple syrup to the sweet chili mayo. This sweet balance will create a rich, irresistible dipping experience that pairs perfectly with the shrimp.
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Coconut-Free: Replace shredded coconut with crushed cornflakes for a crunchier texture. This tasty alternative provides a different, yet equally delightful, crunch that will surprise your guests.
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Pineapple Salsa: Serve the shrimp with a fresh pineapple salsa made of diced pineapple, red onion, cilantro, and lime juice. The sweet and tangy salsa complements the shrimp effortlessly.
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Coconut Milk Marination: If you have extra time, marinate the shrimp in coconut milk for half an hour before the breading process. This will infuse the shrimp with a deep tropical flavor, making each bite even more succulent.
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Savory Dipping Sauce: Try adding soy sauce and sesame oil to the mayo for an Asian-inspired twist. This savory pairing takes your shrimp to the next level!
These variations allow you to tailor your Baked Coconut Shrimp with Sweet Chili Mayo to your preferences or your guests’ tastes, ensuring everyone enjoys a delightful at-home dining experience!
What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo?
Add the perfect side dishes to elevate your tropical-inspired meal and delight your taste buds.
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Crispy Green Salad: A refreshing mix of greens, cucumbers, and avocados adds a crunchy contrast and balances the flavors beautifully.
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Mango Salsa: Sweet, tangy salsa bursts with tropical flavors. The juicy mango pairs perfectly with the shrimp and mayo for a harmonious bite.
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Quinoa Tabbouleh: Light and nutritious, this herby salad adds a nutty texture and a fresh, zesty finish that complements the dish.
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Garlic Butter Rice: Fluffy rice sautéed in garlic butter creates a hearty base, soaking up any extra sauce while enhancing the meal.
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Sweet Potato Fries: Crispy on the outside and soft on the inside, their natural sweetness pairs delightfully with the savory, coconut shrimp.
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Pineapple Coconut Smoothie: Sip on this refreshing drink to transport your taste buds even further into the tropics, providing a creamy counterpoint to the appetizer.
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Chili-Lime Corn on the Cob: Grilled or roasted, the bright flavors of chili and lime enhance the tropical vibe, making for a fun side that complements the shrimp.
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Chilled White Wine or Sparkling Water: Choose a crisp Sauvignon Blanc or a refreshing sparkling water with lime for a delightful pairing that cuts through the richness of the dish.
Make Ahead Options
These Baked Coconut Shrimp with Sweet Chili Mayo are a fantastic choice for meal prep, saving you valuable time on busy weeknights! You can bread the shrimp up to 24 hours in advance and keep them arranged on a parchment-lined baking sheet covered with plastic wrap in the refrigerator. This ensures they stay fresh and ready to bake whenever hunger strikes. Just remember to bake them straight from the fridge for the same deliciously crisp results. The sweet chili mayo can also be prepared ahead and stored in the refrigerator for up to 3 days. When you’re ready to serve, simply bake the shrimp for 12-15 minutes until golden brown and enjoy a tropical feast with minimal effort!
Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs
How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for large, peeled, and deveined shrimp for convenience. Fresh shrimp should have a mild ocean smell, firm texture, and a translucent appearance. If purchasing frozen shrimp, ensure they are labeled “flash-frozen” for the best quality and flavor.
How should I store leftovers?
To keep your delicious Baked Coconut Shrimp fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days. Be sure to reheat in the oven at 375°F (190°C) for about 10-12 minutes to regain their crispy exterior. Avoid microwaving, as this can leave them soggy.
Can I freeze Baked Coconut Shrimp?
Yes, you can! For freezing, first allow the cooked shrimp to cool completely. Then, place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, bake in a preheated oven at 375°F (190°C) for about 10-12 minutes.
What should I do if my shrimp turn out soggy?
Very! If your shrimp are soggy, it may be due to excess moisture before baking or overcrowding the baking sheet. To avoid this, ensure the shrimp are thoroughly patted dry before breading and arrange them in a single layer with enough space for air to circulate during baking. Also, using Panko breadcrumbs instead of regular breadcrumbs will enhance the crispiness.
Are there any dietary considerations for this recipe?
Of course! This recipe is quite versatile. For gluten-free options, simply substitute the all-purpose flour and breadcrumbs with almond flour and gluten-free breadcrumbs. Additionally, if you’re serving guests with specific food allergies, be cautious of ingredients in the sweet chili sauce or mayonnaise. You can substitute Greek yogurt for mayonnaise for a lighter alternative. Always check the labels to ensure they are allergy-friendly!
Crispy Baked Coconut Shrimp with Sweet Chili Mayo Bliss
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Pat large shrimp dry with paper towels.
- Set out three bowls: one for seasoned flour, one for beaten eggs, and another for coconut, breadcrumbs, and paprika.
- Dip each shrimp into the flour, then egg, and coat with the coconut and breadcrumb mixture.
- Arrange breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder.
- Serve baked shrimp hot with the sweet chili mayo.
