Name: Crispy Coconut Shrimp with Sweet Chili Mayo for a Tropical Treat
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 pound Large Shrimp (Fresh, peeled, and deveined); 1 teaspoon Salt (Enhances flavor); 1 teaspoon Black Pepper (Adds mild heat); 1 teaspoon Paprika (Provides smoky flavor); 1 cup All-Purpose Flour (Substitute with almond flour for gluten-free); 2 large Eggs (Bind the breading); 1 cup Shredded Coconut (Use unsweetened for best taste); 1 cup Breadcrumbs (Panko is best for crunch); 1/2 cup Mayonnaise (Swap with Greek yogurt for a lighter option); 1/4 cup Sweet Chili Sauce (Brings sweetness and heat); 1 tablespoon Lime Juice (Brightens the sauce); 1/2 teaspoon Garlic Powder (Adds depth)

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As I stood in my kitchen, the scent of crisp coconut mingling with the promise of sweet chili sauce wafted through the air, instantly transporting me to a sun-kissed beach. This Baked Coconut Shrimp with Sweet Chili Mayo is my go-to recipe for bringing a bit of tropical bliss to any gathering or a cozy night in. In just 40 minutes, you can serve up these golden, crunchy delights that not only make for a crowd-pleasing appetizer but also cater to gluten-free diets with a simple switch to almond flour and gluten-free breadcrumbs. The combination of tender shrimp and a playful coconut crust paired with a tangy dipping sauce creates a joyous experience with every bite. Are you ready to impress your guests and elevate your next dinner? Let’s dive into this delightful recipe!

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Why Is Coconut Shrimp So Irresistible?

Tropical Escape: Each bite of these Baked Coconut Shrimp transports you to a beach paradise, crafting a delightful escape right in your kitchen.

Crispy and Crunchy: The coconut and breadcrumb coating adds a satisfying crunch, while the shrimp inside remains perfectly tender.

Gluten-Free Option: Easily swap traditional flour for almond flour and breadcrumbs for a gluten-free treat that doesn’t compromise on flavor!

Quick to Prepare: In just 40 minutes, you can whip up a dish that’s perfect for gatherings, making it a crowd-pleaser at any event. Pair it with a refreshing salad or lime wedges for a full experience!

Versatile Dipping Sauce: Ditch the ordinary and try the sweet chili mayo for an extra zing, or experiment with other dips like lemon garlic aioli or a spicy mango salsa!

Get ready to impress your family and friends with this easy, yet gourmet dish!

Coconut Shrimp Ingredients

For the Shrimp
• Large Shrimp – Fresh, peeled, and deveined for a juicy bite.
• Salt – Enhances flavor and balances the sweetness.
• Black Pepper – Adds a hint of mild heat.
• Paprika – Provides a smoky color and depth of flavor.
For the Breading
• All-Purpose Flour – Creates a dry coating; substitute with almond flour for gluten-free Coconut Shrimp.
• Eggs – Bind the breading for a satisfying crunch.
• Shredded Coconut – Adds tropical flair; use unsweetened for a naturally sweet taste.
• Breadcrumbs – Panko is best for crunch; opt for gluten-free breadcrumbs if needed.
For the Dipping Sauce
• Mayonnaise – Acts as a creamy base; swap with Greek yogurt for a lighter option.
• Sweet Chili Sauce – Brings sweetness and a touch of heat.
• Lime Juice – Brightens the sauce for a zesty finish.
• Garlic Powder – Infuses depth and richness into the dipping sauce.

Prepare these delightful ingredients and get ready to create a beautiful culinary escape with this Coconut Shrimp with Sweet Chili Mayo recipe!

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) to ensure a perfectly crispy exterior on your Baked Coconut Shrimp. This temperature allows for even cooking and browning, making for a delicious final product. While the oven warms up, gather the rest of your ingredients and ensure your workspace is organized and clean.

Step 2: Prepare the Shrimp
Pat the fresh large shrimp dry with paper towels to remove excess moisture; this step is key for achieving that coveted crispiness. Ensure they are peeled and deveined, then place them in a bowl to prepare for breading. When the shrimp are dry, you’ll notice how much better the coating will adhere.

Step 3: Set Up the Breading Station
Create a breading station by preparing three separate bowls: one with the all-purpose flour mixed with salt and black pepper, another with beaten eggs, and the third with shredded coconut combined with breadcrumbs and paprika. This organized setup will streamline the process, helping you coat each shrimp evenly and efficiently.

Step 4: Bread the Shrimp
Now, it’s time to coat your shrimp! Dip each piece first in the flour mixture, ensuring it is fully covered, then transfer it to the beaten eggs allowing any excess to drip off. Finally, roll the shrimp in the coconut-breadcrumb mixture, pressing gently to ensure the coating sticks well. Repeat this process for all shrimp, arranging them in a single layer for baking.

Step 5: Bake the Shrimp
Place the breaded shrimp on a parchment-lined baking sheet, ensuring they are spaced apart to allow hot air to circulate. Bake them in the preheated oven for 12-15 minutes, flipping them halfway through for even cooking. Look for a golden-brown color and a crispy texture, indicating your Baked Coconut Shrimp is ready to impress!

Step 6: Prepare the Sweet Chili Mayo
While the shrimp are baking, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a separate bowl to create your dipping sauce. Mix until smooth and well combined, allowing the flavors to meld. This tangy sauce will perfectly complement the crunchy coconut shrimp, enhancing every bite.

Step 7: Serve and Enjoy
Once your Baked Coconut Shrimp are golden and crispy, remove them from the oven and let them cool for a minute. Serve hot alongside your prepared sweet chili mayo for dipping. Feel free to include lime wedges for an extra fresh touch, making this a truly delightful dish that everyone will love.

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Expert Tips for Baked Coconut Shrimp

Thaw and Dry: Ensure shrimp are fully thawed and patted dry to allow for the best coating adherence and crispiness.
Even Baking: Flip the shrimp halfway through baking for even cooking and a consistently golden-brown color.
Chill Your Sauce: For enhanced flavors, chill the sweet chili mayo before serving to elevate the dipping experience with the warm coconut shrimp.
Fresh Ingredients: Utilize fresh shrimp and unsweetened coconut for the best taste and texture in your Coconut Shrimp with Sweet Chili Mayo.
Watch Baking Time: Keep an eye on your shrimp during the last few minutes of baking to avoid overcooking, which can lead to a rubbery texture.

Make Ahead Options

These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for busy home cooks looking to save time! You can bread the shrimp up to 24 hours in advance; simply prepare them through the breading step and store them in a single layer on a parchment-lined baking sheet in the refrigerator. Cover tightly with plastic wrap to maintain that all-important crispiness. On serving day, preheat your oven and bake the shrimp directly from the fridge to ensure they remain just as delicious and golden-brown. Serve with your pre-made sweet chili mayo for a quick and satisfying appetizer that will impress your guests with minimal effort!

Coconut Shrimp with Sweet Chili Mayo Variations

Feel free to get creative with this recipe and make it your own; these variations add a delightful twist to your dish!

Dairy-Free: Substitute Greek yogurt with a plant-based yogurt alternative for a creamy, non-dairy dipping sauce. This will keep your flavors fresh without compromising texture!
Spicy Option: Add a pinch of cayenne pepper to the flour mixture for a kick that beautifully balances the sweetness of the shrimp and sauce. Just the right amount of heat can elevate your dish to the next level!
Herb-Infused: Mix fresh herbs like cilantro or parsley into the coconut-breadcrumb mixture for an aromatic twist. This adds fresh flavors that marry beautifully with the coconut’s sweetness.
Zesty Lime: Squeeze extra lime juice over the shrimp right before serving for an explosion of fresh flavor. This little touch can brighten both the shrimp and the dipping sauce, making every bite refreshing!
Different Breadcrumbs: Experiment with crushed cornflakes instead of panko for a crunchier texture and a hint of flavor that’s truly unique. It’s a fun twist that offers a whole new eating experience!
Sweet and Savory: Incorporate a tablespoon of honey or agave syrup into the sweet chili sauce for a touch of added sweetness. This balances the heat perfectly, enhancing your dipping sensation.
Coconut Variations: Try using flavored coconut, like lime or mango, to give your coconut shrimp a unique flair. Flavored coconut not only adds a different dimension to the dish but also brings an exciting burst of taste!
Chilled Version: Serve the shrimp on a bed of lettuce for a cool summer appetizer or as a main dish. Pair them with a chilled dipping sauce for a refreshing feel, ideal for warm weather gatherings.

Feel free to explore these ideas alongside this delightful Baked Coconut Shrimp recipe—you might stumble upon your family’s new favorite dish! Looking for even more delightful culinary adventures? Check out these delicious variations of Sweet Chili Chicken or explore other seafood options like our Grilled Shrimp Bowl. Enjoy!

What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo

Elevate your homemade seafood experience with these delightful complementary dishes that bring out the tropical flair of the shrimp.

Zesty Lime Wedges:
A squeeze of fresh lime adds a burst of bright acidity, enhancing the sweetness of the shrimp and balancing the rich mayo.
Crispy Green Salad:
A refreshing salad with mixed greens, cucumber, and a zesty vinaigrette offers a light crunch that contrasts beautifully with the crispy shrimp.
Mango Salsa:
This vibrant salsa adds a tropical flair and sweet-tangy dimensions, making each bite a festive explosion of flavors.
Coconut Rice:
Soft, fluffy rice infused with coconut milk complements the shrimp’s tropical essence and absorbs the sweet chili mayo beautifully.
Tropical Fruit Skewers:
A medley of pineapple, papaya, and watermelon served on skewers adds freshness and a sweet contrast to the savory crunch of shrimp.
Garlic Buttered Asparagus:
Tender asparagus sautéed in garlic butter adds a savory, earthy note that pairs wonderfully with the shrimp’s sweetness. This side will also introduce different textures to the meal.
Chilled White Wine Spritzer:
A refreshing spritzer blended with crisp white wine and sparkling water offers a light, effervescent sip that complements the dish perfectly.
Coconut Sorbet:
A light dessert option, coconut sorbet provides a cool, sweet counterpoint to the rich flavors of your appetizer, rounding out a tropical feast.

How to Store and Freeze Coconut Shrimp with Sweet Chili Mayo

Room Temperature: Coconut shrimp are best enjoyed fresh, but they can be stored at room temperature for up to 2 hours before they should be refrigerated.
Fridge: Store leftover coconut shrimp in an airtight container in the fridge for up to 3 days. Ensure they are completely cooled before sealing to maintain texture.
Freezer: To freeze, lay the cooked shrimp on a baking sheet and freeze them for an hour. Once firm, transfer to a freezer-safe bag or container, where they can last for up to 3 months.
Reheating: Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes, or until heated through. This helps retain the crispy texture of your Baked Coconut Shrimp with Sweet Chili Mayo.

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Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

What type of shrimp is best for coconut shrimp?
Absolutely! For the best flavor and texture, I recommend using fresh large shrimp that are peeled and deveined. This ensures a tender bite and proper coating adherence. If fresh isn’t available, frozen shrimp works too, just be sure to thaw them completely and pat them dry before breading.

How should I store leftover coconut shrimp?
Leftover coconut shrimp can be kept in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing to avoid any sogginess. To enjoy them later, you can reheat them in an oven to maintain their delightful crunch!

Can I freeze baked coconut shrimp?
Yes, you can freeze baked coconut shrimp! Lay the cooked shrimp on a baking sheet in a single layer and freeze them for about an hour. Once firm, transfer them to a freezer-safe bag or container where they can last for up to 3 months. When you’re ready to eat, just reheat in a preheated oven at 375°F (190°C) for about 10-12 minutes or until heated through.

What can I substitute for the breading to cater to gluten-free diets?
The more the merrier! For a gluten-free option, simply substitute the all-purpose flour with almond flour and ensure you use gluten-free breadcrumbs in place of panko. This way, you can enjoy the same crispy texture without any gluten, making it a delightful treat for everyone.

How can I know when coconut shrimp are done baking?
Look for that beautiful golden-brown color on the shrimp, which usually takes about 12-15 minutes of baking. Flipping them halfway through ensures even cooking. If you gently press them and they feel firm yet tender, they are ready to be served alongside your sweet chili mayo dipping sauce!