Baked Coconut Shrimp with Sweet Chili Mayo

Why Make This Recipe

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines the crunchiness of coconut with the delicious taste of shrimp. It’s a fantastic choice for appetizers or a light meal. Unlike traditional fried shrimp, this baked version is healthier, with lower fat content while still being crispy and satisfying. The sweet chili mayo adds a perfect touch of sweetness and spice, making it a crowd-pleaser. Whether you’re hosting a party or just want a tasty snack, this recipe will not disappoint!

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Making Baked Coconut Shrimp is easy and fun. Follow these straightforward steps to create this delicious dish that everyone will love.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut (unsweetened)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup Panko breadcrumbs
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels to ensure the breading adheres properly.
3. Prepare three shallow bowls:
   • One with flour mixed with salt, pepper, and paprika.
   • One with beaten eggs.
   • One with a mixture of Panko and shredded coconut.
4. Dredge each shrimp in the flour mixture, then dip into the egg, and finally coat firmly with the coconut-Panko breadcrumb mixture.
5. Arrange the coated shrimp on the baking sheet in a single layer without overlapping.
6. Bake for 20-25 minutes, flipping halfway through until golden brown and crispy.
7. While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl.
8. Serve immediately while warm with the sweet chili mayo on the side.

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp goes well as an appetizer, side dish, or snack. Serve it warm alongside a small bowl of sweet chili mayo for dipping. You can also garnish the plate with fresh lime wedges and a sprinkle of chopped cilantro for added flavor and color.

How to Store Baked Coconut Shrimp

If you have leftovers, store the Baked Coconut Shrimp in an airtight container in the refrigerator. They can stay fresh for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain their crispness.

Tips to Make Baked Coconut Shrimp

• Make sure to dry the shrimp thoroughly before breading to help the coating stick better.
• Use unsweetened coconut for the best flavor balance.
• For added spice, consider sprinkling some cayenne pepper in the Panko mixture.
• Monitor the shrimp closely while baking to prevent overcooking.

Variation

You can easily modify this recipe by adding different herbs and spices to enhance the flavor. For instance, try adding a touch of curry powder to the flour mixture for an exotic twist. You can also use different dipping sauces, such as sriracha mayo or a tangy yogurt-based dip.

FAQs

1. Can I use frozen shrimp for this recipe?
   Yes, just make sure to thaw the shrimp completely and pat them dry before breading.

2. Can I fry the shrimp instead of baking them?
   Yes, you can fry the shrimp in oil for a crispy result, but baking is a healthier option.

3. What other dips can I serve with these shrimp?
   Besides sweet chili mayo, you can serve them with a spicy aioli, tartar sauce, or a mango salsa for a fruity twist.

Print