The moment that sweet, tropical scent of coconut wafts through my kitchen, I’m instantly transported to sun-kissed beaches and balmy evenings. Today, I’m excited to share my Baked Coconut Shrimp with Sweet Chili Mayo, an irresistible appetizer that brings that vacation vibe right to your home. This quick and easy recipe is perfect for gatherings or a special weeknight treat, combining tender shrimp coated in a golden, crispy coconut shell with a creamy, tangy dipping sauce that’s simply addictive. Not only is it gluten-free, but it also proves that gourmet flavors can be made approachable without spending hours in the kitchen. So, are you ready to impress your family and friends with this delightful dish?
Why Is This Shrimp Recipe a Must-Try?
Crispy, Tropical Delight: The baked coconut coating creates a satisfying crunch, perfectly complementing the tender shrimp inside.
Quick Preparation: Whip up this mouthwatering appetizer in just 30 minutes, making it ideal for last-minute gatherings.
Versatile Pairing: Enjoy it as an appetizer, snack, or even a main dish with a side salad—it’s a crowd-pleaser!
Gluten-Free Option: Use almond flour to keep it gluten-free, accommodating those with dietary restrictions.
Irresistible Dipping Sauce: The sweet chili mayo adds a creamy kick that’s incredibly addictive—perfect for dipping!
Elevate your next get-together with these delicious bites, and if you’re in the mood for more tasty seafood, try my Garlic Shrimp Over or enjoy a refreshing bite of Healthy Baked Feta.
Baked Coconut Shrimp Ingredients
For the Shrimp
• Large Shrimp – Peeled and deveined for easy preparation and tender bites.
• Unsweetened Shredded Coconut – Adds that irresistible crunch and tropical flair without extra sweetness.
• All-Purpose Flour (or Almond Flour) – Coats the shrimp; substituting with almond flour makes it gluten-free.
• Large Eggs – Serves as a binder for the coconut coating.
• Salt – Enhances the natural flavors of the shrimp.
• Black Pepper – Introduces a subtle warmth and depth in flavor.
• Paprika – Contributes a vibrant color and mild smokiness to the breading.
For the Crunch
• Panko Breadcrumbs – Delivers an extra crispy texture to the shrimp; the best choice for achieving that crunch.
For the Sweet Chili Mayo
• Mayonnaise (or Greek Yogurt) – Base for the dipping sauce; Greek yogurt provides a lighter option.
• Sweet Chili Sauce – The star of the sauce, bringing a delightful sweetness and a hint of spice.
• Lime Juice – Brightens the sauce, balancing the sweetness perfectly.
• Garlic Powder – Adds savory depth to the dipping sauce.
Bring the flavors of the tropics home with these Baked Coconut Shrimp with Sweet Chili Mayo. Enjoy each bite for a true taste of paradise!
Step‑by‑Step Instructions for Baked Coconut Shrimp with Sweet Chili Mayo
Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C). This ensures a perfect cooking environment for your Baked Coconut Shrimp, helping them achieve that delightful golden-brown crunch. Once heated, prepare your baking sheet by lining it with parchment paper—this will prevent sticking and make cleanup a breeze.
Step 2: Prepare the Shrimp
Take your peeled and deveined large shrimp and pat them dry with paper towels. Ensuring your shrimp are dry is crucial for achieving a crispy coating, as excess moisture can lead to a soggy texture. Arrange them on a clean plate while you set up your breading station.
Step 3: Set Up the Breading Station
Create an assembly line for breading your shrimp: in one bowl, combine the all-purpose flour (or almond flour) with salt, black pepper, and paprika. In a second bowl, beat your large eggs until well combined. In a third bowl, mix the shredded coconut with panko breadcrumbs. This setup will streamline the breading process of your Baked Coconut Shrimp.
Step 4: Bread the Shrimp
Now it’s time to bread the shrimp! Take one shrimp and first dredge it in the seasoned flour, ensuring it’s fully coated. Next, dip it into the beaten egg mixture, allowing any excess to drip off. Finally, coat it with the coconut and breadcrumb mixture, pressing gently for good adhesion. Repeat for each shrimp, placing the breaded shrimp on your baking sheet.
Step 5: Bake the Shrimp
Once all the shrimp are breaded, arrange them in a single layer on the prepared parchment-lined baking sheet. Bake in the preheated oven for 12–15 minutes, flipping them halfway through baking. Look for a golden and crispy exterior as your visual cue for doneness.
Step 6: Make the Sweet Chili Mayo
While the shrimp are baking, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth. This creamy sauce perfectly balances with the tropical flavors of your Baked Coconut Shrimp.
Step 7: Serve and Enjoy
Once the shrimp are golden and crispy, remove them from the oven and let them cool slightly. Serve them hot with the sweet chili mayo on the side for dipping. This scrumptious combination of Baked Coconut Shrimp with Sweet Chili Mayo will surely impress your family and friends!
Baked Coconut Shrimp Variations & Substitutions
Dive into the joy of customizing your Baked Coconut Shrimp, making this dish uniquely yours with endless possibilities!
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Gluten-Free: Substitute all-purpose flour with almond flour and use gluten-free panko to keep it celiac-friendly. Enjoy the same satisfying crunch without the worry!
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Sweet Twist: Swap unsweetened shredded coconut for sweetened coconut to enhance the tropical flavor. This variation pairs beautifully with a simpler dipping sauce.
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Heat Up: Add a dash of cayenne pepper or chili powder to the breading mix for an extra kick. The heat will contrast perfectly with the sweet chili mayo!
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Fruit Salsa: Replace the sweet chili mayo with a zesty mango salsa. The fruity notes enhance the dish and offer a refreshing alternative—perfect for summer gatherings.
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Herb Infusion: Add finely chopped herbs, like cilantro or parsley, to the breading mixture for an aromatic twist. It not only looks beautiful but also uplifts the flavors beautifully.
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Dairy-Free: Use coconut yogurt instead of mayonnaise in the dipping sauce to keep it dairy-free while maintaining creaminess—a great choice for those with lactose sensitivities.
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Baked vs. Fried: While this recipe embraces baking for a healthier option, consider frying the shrimp for a traditional crispy texture—just remember to drain well on paper towels!
For an added treat, serve these beauties with a side of Pumpkin Apple Baked oatmeal for breakfast or brunch—talk about a crowd-pleaser!
Expert Tips for Baked Coconut Shrimp
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Dry Shrimp First: Ensure the shrimp are well-dried before breading to achieve a super crispy coating. Excess moisture can lead to sogginess.
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Use Fresh Coconut: For enhanced flavor, consider using freshly shredded coconut instead of pre-packaged. It brings a more vibrant tropical taste to your Baked Coconut Shrimp.
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Spice It Up: Feel free to experiment with spices in the breading mix. A dash of cayenne or curry powder can add a delightful kick to your shrimp.
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Watch the Baking Time: Keep an eye on your shrimp while baking. Oven temperatures can vary, so remove them once they are golden brown to avoid overcooking.
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Serve Immediately: These shrimp are best enjoyed hot out of the oven. The crispy texture and creamy sweet chili mayo make for a winning combination!
Elevate your gatherings with these tips and serve up delicious Baked Coconut Shrimp with Sweet Chili Mayo!
Storage Tips for Baked Coconut Shrimp with Sweet Chili Mayo
Fridge: Store leftover baked coconut shrimp in an airtight container for up to 2 days. To maintain their crispiness, it’s best to reheat them in the oven.
Freezer: If you’ve made a big batch, you can freeze the breaded but uncooked shrimp. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the cooking time.
Reheating: For the best texture, reheat the baked coconut shrimp in a preheated oven at 350°F (175°C) for about 10-12 minutes until warmed through and crispy again.
Room Temperature: Avoid keeping baked coconut shrimp at room temperature for more than 2 hours to ensure food safety.
Make Ahead Options
These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for busy home cooks who love to meal prep! You can bread the shrimp up to 24 hours in advance, just lay them on a parchment-lined tray in the fridge to keep them fresh and prevent sticking. Additionally, you can prepare the sweet chili mayo and store it in an airtight container for up to 3 days. When you’re ready to serve, simply bake the shrimp straight from the fridge for about 12-15 minutes, flipping halfway through for that golden crisp. This way, your shrimp will taste just as delicious and save you valuable time on busy evenings!
What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo
Create a tropical feast that will tantalize your taste buds and transport you to sun-drenched shores.
- Tropical Fruit Salad: The freshness of seasonal fruits, like pineapple and mango, enhances the shrimp’s crispiness while bringing a vibrant splash of color.
- Cilantro Lime Rice: This fragrant rice, with zesty lime and aromatic cilantro, complements the shrimp’s sweetness beautifully.
- Garden Salad: A light mix of greens with a citrus vinaigrette provides a refreshing contrast to the rich coconut shrimp.
- Spicy Coconut Quinoa: The nutty, textured quinoa pairs excellently with the shrimp, adding another layer of flavor that echoes the tropical theme.
- Avocado Toast: Creamy avocado on toasted bread, garnished with lime and chili flakes, offers a satisfying, rich texture that balances the crispy shrimp.
- Mango Salsa: A vibrant mango salsa adds zing and freshness, perfectly matching the coconut’s subtle sweetness and providing a perfect dipping option.
- Chilled White Wine: A crisp, chilled Sauvignon Blanc harmonizes beautifully with the dish, cutting through the richness with bright acidity.
- Pineapple Coconut Smoothie: Indulge in a creamy smoothie that echoes the flavors of the dish, serving as a delightful dessert option.
- Chocolate-Dipped Macaroons: End on a sweet note with these indulgent treats that keep the coconut theme going while wrapping up the meal with decadence.
- Lime Sorbet: Light and refreshing, a scoop of lime sorbet provides a perfect palate cleanser after a tropical feast.
Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs
How do I know if my shrimp are fresh?
Absolutely! When selecting shrimp, look for a slight sheen and a fresh, ocean-like smell. The flesh should be firm and translucent, without any dark spots or mushiness. Fresh shrimp also have a mild odor, while any strong or sour smells indicate they may not be suitable for cooking.
How should I store leftover baked coconut shrimp?
Store leftover baked coconut shrimp in an airtight container in the fridge for up to 2 days. To reheat and maintain their crispiness, place them in a preheated oven at 350°F (175°C) for about 10-12 minutes. This method helps restore their delightful crunch while warming them evenly.
Can I freeze my breaded shrimp before cooking?
Very! To freeze breaded but uncooked shrimp, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 3 months. To cook, simply bake them straight from the freezer, adding a few extra minutes to the cooking time.
What if my breading isn’t sticking to the shrimp?
If your breading isn’t adhering well, try patting your shrimp dry first to remove any excess moisture. This is important to achieve the crispy coating you’re looking for. Additionally, make sure to press the coconut-breadcrumb mixture firmly onto the shrimp after dipping them in egg to help the coating stick.
Is this recipe suitable for gluten-free diets?
Definitely! Simply use almond flour instead of all-purpose flour to make this recipe gluten-free. The combination of coconut, almond flour, and panko breadcrumbs still delivers that delicious crunch while accommodating those with gluten sensitivities. Enjoy the tropical flavors without the worry!
Can I modify the sauce for dietary needs?
For a lighter option, you can substitute mayonnaise with Greek yogurt. If you’re looking for different flavor profiles, consider adding a touch of honey or replacing sweet chili sauce with your favorite salsa for a fresher twist. Adapt the recipe to suit your taste and dietary preferences!
Enjoy preparing and savouring your Baked Coconut Shrimp with Sweet Chili Mayo—it’s bound to be a delightful experience!
Baked Coconut Shrimp with Sweet Chili Mayo
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the peeled and deveined shrimp dry with paper towels to ensure a crispy coating.
- Set up your breading station with bowls of seasoned flour, beaten eggs, and the coconut mixed with panko breadcrumbs.
- Bread the shrimp by dredging in flour, dipping in egg, and coating with the coconut mixture before placing on the baking sheet.
- Bake the shrimp for 12-15 minutes, flipping halfway through, until golden and crispy.
- Whisk together the ingredients for the sweet chili mayo until smooth.
- Serve the baked coconut shrimp hot with sweet chili mayo on the side for dipping.
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