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Baked Coconut Shrimp

Crispy Baked Coconut Shrimp with Sweet Chili Mayo Bliss

Enjoy a taste of paradise with this Baked Coconut Shrimp recipe, perfectly paired with sweet chili mayo.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 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.
For the Coating
  • 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.
For the Sweet Chili Mayo
  • 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.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowls
  • Whisk
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Pat the shrimp dry with paper towels.
  3. Set up three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with coconut, breadcrumbs, and paprika.
  4. Bread the shrimp by dipping into the flour, then the eggs, and finally the coconut-breadcrumb mixture.
  5. Place the breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
  6. While shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl.
  7. Serve the shrimp hot with the sweet chili mayo on the side.

Nutrition

Serving: 4shrimpCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 160mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure shrimp are thoroughly dried before breading to promote a crispy coating. You can adjust the dipping sauce ingredients to taste.

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