Name: Crispy Baked Coconut Shrimp with Sweet Chili Mayo Bliss
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 lb large shrimp, peeled and deveined (The main protein source providing richness and texture.); 0.5 teaspoon salt (Enhances flavor; adjust according to taste.); 0.5 teaspoon black pepper (Adds mild heat; can be replaced with cayenne for extra spice.); 1 cup shredded coconut (unsweetened) (Adds a tropical, crunchy coating.); 0.5 cup all-purpose flour (or almond flour for gluten-free) (Helps adhere breadcrumbs to shrimp.); 2 large eggs, beaten (Binds the coatings and provides moisture.); 1 teaspoon paprika (Provides a hint of smokiness and color.); 1 cup breadcrumbs (Panko recommended) (Provides a light, crispy texture.); 0.5 cup mayonnaise (or Greek yogurt for a lighter option) (Base for the dipping sauce.); 2 tablespoons sweet chili sauce (Adds sweetness and a slight kick.); 1 teaspoon lime juice (Brightens flavors; fresh lime is recommended.); 0.5 teaspoon garlic powder (Enhances flavor complexity.)

A waft of salty sea breeze mingled with the sweet scent of freshly toasted coconut takes me back to lazy beach days, where the sun kissed my skin and good food was abundant. If you’re craving a taste of paradise in your own kitchen, let me introduce you to my Baked Coconut Shrimp with Sweet Chili Mayo. This dish is not only quick to whip up in just 40 minutes, but it also adds a healthy twist to your entertaining repertoire. Imagine crispy, golden-brown shrimp that’s perfectly complemented by a creamy, zesty dipping sauce, making it the ideal crowd-pleaser for both casual nights and festive gatherings. Ready to transport your taste buds to a tropical escape? Let’s dive into this delightful recipe!

Why is this Baked Coconut Shrimp irresistible?

Crispy perfection: Each shrimp is perfectly coated in a crunchy layer of shredded coconut, promising a delightful texture in every bite.
Quick & Easy: This recipe comes together in just 40 minutes, making it an ideal choice for spontaneous gatherings or busy weeknights.
Versatile Options: Whether you choose to stick with shrimp or opt for chicken tenders, this recipe offers flexibility to suit your tastes.
Gluten-Free Friendly: With simple substitutions like almond flour, you can enjoy this mouthwatering dish without any gluten worries.
Crowd-Pleasing Flavor: The combination of sweet chili mayo with hints of lime makes it not just a snack, but a flavor-packed experience for everyone around the table.
Elevate your meal prep by trying other delightful recipes like Shrimp Taco Tacos for a fun twist!

Baked Coconut Shrimp Ingredients

• Discover the essential components for Baked Coconut Shrimp that will transport your taste buds!

For the Shrimp

Shrimp – 1 lb large shrimp, peeled and deveined. The main protein source providing richness and texture.
Salt – 1/2 teaspoon salt. Enhances flavor; adjust according to taste.
Black Pepper – 1/2 teaspoon black pepper. Adds mild heat; can be replaced with cayenne for extra spice.

For the Coating

Coconut – 1 cup shredded coconut (unsweetened). Adds a tropical, crunchy coating; make sure it’s unsweetened to balance flavors.
Flour – 1/2 cup all-purpose flour (or almond flour for gluten-free). Helps adhere breadcrumbs to shrimp; almond flour is a suitable gluten-free alternative.
Eggs – 2 large eggs, beaten. Binds the coatings and provides moisture; essential for the breading process.
Paprika – 1 teaspoon paprika. Provides a hint of smokiness and color; smoked paprika can be used for a deeper flavor.
Breadcrumbs – 1 cup breadcrumbs (Panko recommended). Provides a light, crispy texture; regular breadcrumbs can be substituted but will yield a denser result.

For the Sweet Chili Mayo

Mayonnaise – 1/2 cup mayonnaise (or Greek yogurt for a lighter option). Base for the dipping sauce; Greek yogurt reduces calories without losing creaminess.
Sweet Chili Sauce – 2 tablespoons sweet chili sauce. Adds sweetness and a slight kick; can adjust quantity for heat preference.
Lime Juice – 1 teaspoon lime juice. Brightens flavors; fresh lime is recommended for zestiness.
Garlic Powder – 1/2 teaspoon garlic powder. Enhances flavor complexity; can be omitted if desired.

Step‑by‑Step Instructions for Baked Coconut Shrimp

Step 1: Preheat the Oven
Begin your culinary journey by preheating your oven to 400°F (200°C). This temperature ensures the shrimp cook evenly while achieving that perfect golden crust. It’s like setting the stage for the delicious Baked Coconut Shrimp to shine!

Step 2: Prepare the Shrimp
Next, take 1 pound of large, peeled, and deveined shrimp and pat them dry with paper towels. This step is crucial as it helps the coating adhere better, ensuring a crispy texture once baked. You want those shrimp ready to soak up all the wonderful flavors!

Step 3: Set Up Your Breading Station
Now, create a delightful assembly line! Arrange three bowls: one with ½ cup of flour mixed with ½ teaspoon of salt and ½ teaspoon of black pepper, the second filled with 2 beaten eggs, and the last with a mixture of 1 cup of shredded coconut, 1 cup of breadcrumbs, and 1 teaspoon of paprika. This setup makes coating your coconut shrimp a breeze!

Step 4: Bread the Shrimp
Time to bread the shrimp! First, dip each shrimp into the flour mixture, ensuring an even coat. Then, immerse it in the beaten eggs, letting any excess drip off. Lastly, generously coat the shrimp in the coconut-breadcrumb mixture, pressing gently to make sure it sticks. Repeat until all shrimp are beautifully encrusted!

Step 5: Bake the Shrimp
Place the breaded shrimp onto a parchment-lined baking sheet, ensuring they aren’t overcrowded. Pop the tray into your preheated oven and bake for 12-15 minutes, flipping the shrimp halfway through. You’re looking for a pleasing golden-brown color and a crispy texture, signaling that your Baked Coconut Shrimp is nearly ready!

Step 6: Make the Sweet Chili Mayo
While the shrimp bake, whisk together ½ cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 teaspoon of lime juice, and ½ teaspoon of garlic powder in a small bowl. This creamy dipping sauce adds a delightful contrast to the crispy coconut shrimp, enhancing every bite!

Step 7: Serve and Enjoy
Once your Baked Coconut Shrimp are golden and crispy, take them out of the oven and let them cool slightly. Serve them hot with your delightful sweet chili mayo on the side for dipping. Gather around the table and enjoy this tropical treat with family and friends!

Expert Tips for Baked Coconut Shrimp

Drying Shrimp: Ensure shrimp are thoroughly dried before breading to promote a golden-brown, crispy coating that won’t sog.
Breading Technique: Use one hand for wet ingredients and the other for dry to keep the breading process tidy and prevent clumping.
Coconut Quality: Opt for unsweetened shredded coconut for an authentic flavor; sweetened varieties can overpower the dish.
Watch the Bake Time: Keep an eye on the shrimp while baking; they can turn from perfectly golden to too dark in seconds!
Dipping Sauce Adjustments: Feel free to tweak the sweet chili mayo by adding a splash of soy sauce or a hint of sriracha for a spicy kick.

How to Store and Freeze Baked Coconut Shrimp

Fridge: Store leftover baked coconut shrimp in an airtight container for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5-10 minutes to regain their crispiness.

Freezer: For longer storage, freeze the baked shrimp in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be frozen for up to 2 months without losing flavor.

Reheating: If reheating from frozen, heat in the oven at 375°F (190°C) for approximately 15-20 minutes, ensuring they are heated through and crispy again.

Enjoying Later: Remember, the key to savoring your delicious baked coconut shrimp later is proper storage and reheating; this will keep the tropical flavors vibrant!

Make Ahead Options

These Baked Coconut Shrimp are perfect for meal prep, allowing you to enjoy a tropical flair even on the busiest weeknights! You can bread the shrimp up to 24 hours in advance and store them in an airtight container in the refrigerator; this helps maintain their crunchy coating. If you want, you can also prepare the sweet chili mayo and keep it refrigerated for up to 3 days. When it’s time to serve, simply pop your breaded shrimp in the oven and bake as directed for golden, crispy results that taste just as delicious as if you made them fresh! This way, you save time while still delivering a crowd-pleasing dish.

What to Serve with Baked Coconut Shrimp?

Pairing the perfect accompaniments can elevate your Baked Coconut Shrimp experience into a full tropical escape, tantalizing your taste buds.

Fresh Green Salad: A light salad with citrus vinaigrette complements the shrimp’s crunch and adds a refreshing contrast.
Tropical Fruit Salad: Dice up pineapples, mangoes, and kiwis for a vibrant, juicy side that echoes the tropical theme.
Coconut Rice: Creamy coconut-infused rice provides a wonderfully rich base, harmonizing with the shrimp’s flavor profiles. Its subtle sweetness rounds out the dish beautifully.
Coleslaw: A tangy coleslaw with a hint of lime adds a crisp, crunchy texture that balances the meal perfectly.
Grilled Asparagus: Tender, smoky asparagus spears not only enhance the colors on your plate but also bring earthiness that balances the tropical notes.
Spicy Dipping Sauce: Enhance the sweet chili mayo with a touch of sriracha for those who enjoy an extra kick with their shrimp.
Chilled White Wine: A glass of chilled Sauvignon Blanc pairs exquisitely, cutting through the richness with its crisp acidity.
Lime Sorbet: For dessert, a light, zesty lime sorbet cleanses the palate and fits beautifully with the tropical theme.

Baked Coconut Shrimp Variations

Get ready to mix things up with your Baked Coconut Shrimp, and unlock new flavors and textures that tantalize your taste buds!

Chicken Tenders: Swap shrimp for chicken tenders for a tender, juicy alternative that pairs wonderfully with the sweet chili mayo.
Gluten-Free: Use gluten-free breadcrumbs and almond flour to make these delightful bites suitable for those avoiding gluten.
Spicy Kick: Add cayenne pepper to the breadcrumb mixture for a fiery twist that will leave heat lovers reaching for more.
Pineapple Flavor: Toss in some crushed pineapple to the breadcrumb mixture for a tropical burst that enhances the overall experience.
Coconut Flour: For a coconut lover’s dream, replace all-purpose flour with coconut flour, adding a delightful sweetness to the breading.
Zesty Lime Vibe: Increase the lime juice in the sweet chili mayo, giving it a zesty brightness that beautifully complements the shrimp.
Maple Syrup Drizzle: A light drizzle of maple syrup on the baked shrimp before dipping creates a sweet contrast to the savory flavors.
Baked Eggplant Substitute: Switch out shrimp for eggplant slices for a delicious vegan option that still delivers that tropical crunch.

For more delicious options, consider pairing your shrimp with a vibrant Thai Baked Chicken or savoring the flavors of Baked Eggplant for a delightful vegetarian twist!

Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

How do I know if the shrimp are fresh or cooked properly?
Choose shrimp that are firm to the touch, with a slight ocean scent. For cooked shrimp, they should be opaque and pink in color with no gray areas. Under-cooked shrimp will be translucent and slightly gray.

What’s the best way to store leftover baked coconut shrimp?
Store your leftover baked coconut shrimp in an airtight container in the fridge for up to 2 days. To keep them crispy, reheat in the oven at 350°F (175°C) for about 5-10 minutes. This allows the shrimp to regain their crunch and flavor.

Can I freeze baked coconut shrimp, and what’s the method?
Absolutely! To freeze baked coconut shrimp, lay them out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or sealable bag. They can last for up to 2 months. When ready to enjoy, reheat in the oven at 375°F (190°C) for about 15-20 minutes from frozen.

What if my coconut shrimp aren’t crispy after baking?
If your shrimp lack crispness, ensure you’ve patted them dry thoroughly before coating to remove excess moisture. Also, baking them on a parchment-lined sheet allows for better airflow. Flipping them halfway through cooking is essential too; it promotes even browning and crispiness.

Can I make this dish gluten-free?
Yes! To make Baked Coconut Shrimp gluten-free, simply substitute regular flour with almond flour and use gluten-free breadcrumbs instead of traditional ones. This creates a delicious alternative without compromising flavor or texture.

Are there any allergy considerations to keep in mind?
When making this dish, consider common allergies such as shellfish, eggs, or gluten. For those allergic to shrimp, you can substitute with chicken tenders or vegetables. Be sure to check your ingredients for cross-contamination if allergies are a concern.