Name: Crispy Coconut Shrimp with Sweet Chili Mayo: Tropical Delight
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup shredded coconut (unsweetened); 1/2 cup all-purpose flour (or almond flour for gluten-free); 2 eggs (beaten); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 cup Panko breadcrumbs; 1 pound large shrimp (peeled and deveined); 1/2 cup mayonnaise (or Greek yogurt for a lighter option); 2 tablespoons sweet chili sauce; 1 teaspoon lime juice; 1/2 teaspoon garlic powder

As I stood by the kitchen counter, the scent of toasted coconut wafting through the air, I couldn’t help but feel transported to a sun-soaked beachside, palm trees swaying gently in the breeze. This Baked Coconut Shrimp with Sweet Chili Mayo is my favorite way to bring those tropical vibes home. With its quick prep time of just 40 minutes, it’s the perfect option when you need an impressive dish without all the fuss. Not only is this recipe a show-stopping appetizer, but it also offers a healthier twist by baking instead of frying, allowing those crispy edges to shine. Plus, it’s easily customizable—swap in gluten-free almond flour or make the sauce lighter with Greek yogurt. Ready to dive into a taste of paradise? Let’s get cooking!

Why is Coconut Shrimp So Irresistible?

Tropical Comfort: This dish combines the tropical sweetness of coconut with the freshness of shrimp, creating a comforting yet sophisticated meal.
Quick Prep: Ready in just 40 minutes, it’s perfect for last-minute gatherings or family dinners.
Customizable Delight: Easily switch to almond flour for gluten-free options or use Greek yogurt in the sweet chili mayo for a lighter twist.
Crowd Favorite: With its crispy texture and vibrant flavors, it’s sure to impress both family and friends at any gathering—like when you whip up my Shrimp Alfredo Minute on a busy weeknight!
Easy Cleanup: Baking reduces mess, making it a breeze to enjoy this tropical delight without the hassle of frying.
Dive into this delicious dish, and you’ll find out why it’s a must-try!

Coconut Shrimp with Sweet Chili Mayo Ingredients

• Let’s gather everything you need for this delightful dish!

For the Shrimp

Large shrimp – A fantastic source of lean protein; ensure they’re peeled and deveined for easy eating.
Shredded coconut (1 cup) – Go for unsweetened for a savory crunch that combines perfectly with the shrimp.
All-purpose flour (1/2 cup) – This helps the egg stick; for a gluten-free twist, use almond flour instead.
Eggs (2, beaten) – Adds moisture and binds the coating to the shrimp.
Salt (1/2 teaspoon) – Essential for enhancing the flavors and balancing the sweetness of the coconut.
Black pepper (1/2 teaspoon) – Just a pinch adds a lovely hint of spice.
Paprika (1 teaspoon) – Not only flavorful but also gives your shrimp a beautiful color.
Breadcrumbs (1 cup, preferably Panko) – For an extra crunchy coating that mimics the texture of fried shrimp.

For the Sweet Chili Mayo

Mayonnaise (1/2 cup) – The creamy base of the sauce; Greek yogurt makes a lighter option.
Sweet chili sauce (2 tablespoons) – This brings the perfect sweet and tangy balance to complement your shrimp.
Lime juice (1 teaspoon) – A fresh splash that brightens all the flavors.
Garlic powder (1/2 teaspoon) – Enhances the savory note of the mayo while keeping it smooth and creamy.

Now that you have all the ingredients for your Coconut Shrimp with Sweet Chili Mayo, get ready to take your tastebuds on a tropical adventure!

Step‑by‑Step Instructions for Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C) to ensure your Coconut Shrimp will bake evenly and reach that perfect golden-brown color. This typically takes about 10 minutes, so while it warms up, you can begin prepping the shrimp and other ingredients.

Step 2: Prep Shrimp
Take your large shrimp and pat them dry carefully with paper towels. This crucial step helps remove excess moisture, ensuring a crispy exterior once baked. Make sure they’re peeled and deveined for the best texture and presentation.

Step 3: Set Up Breading Station
Create your breading assembly line by placing three bowls side by side. In the first bowl, mix the all-purpose flour with salt and black pepper. In the second bowl, beat the eggs until fully combined. Finally, combine the shredded coconut and Panko breadcrumbs with paprika in the third bowl, ready for coating.

Step 4: Bread the Shrimp
Begin the fun part! Take each shrimp and dip it first into the flour mixture, shaking off any excess. Then, immerse it in the beaten eggs before finally rolling it in the coconut-breadcrumb mixture. Press the coating onto the shrimp to ensure it sticks well, resulting in a delicious crunch.

Step 5: Bake
Place the breaded shrimp in a single layer on a parchment-lined baking sheet, ensuring each piece has space around it to crisp up nicely. Bake in the preheated oven for 12-15 minutes, flipping them halfway through to achieve an even golden crust. Look for a crunchy exterior and opaque shrimp meat as indicators of doneness.

Step 6: Make Sweet Chili Mayo
While the shrimp are baking, whip up the sweet chili mayo by blending mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl. Stir until the mixture is smooth and well combined, creating a deliciously creamy dip that perfectly complements your Coconut Shrimp.

Step 7: Serve
Once the shrimp are out of the oven and beautifully golden, transfer them to a serving platter. Serve them hot alongside the sweet chili mayo for dipping. Consider garnishing with fresh lime wedges or cilantro to elevate the presentation and flavor!

What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo

There’s nothing quite like a tropical feast to brighten your table, and offering the right sides can elevate your meal experience.

Cucumber Salad: Crisp and refreshing, a tangy cucumber salad adds a cool contrast to the coconut shrimp’s crunch, balancing the richness of the sweet chili mayo.
Tropical Quinoa Salad: Bursting with colors from diced mango, bell peppers, and a light vinaigrette, this salad adds a delightful sweetness that echoes the dish’s tropical vibes.
Fragrant Coconut Rice: Complement the shrimp with warm coconut rice for a delightful harmony. It absorbs the flavors of the shrimp and sweet sauce beautifully.
Grilled Pineapple Skewers: These juicy, caramelized bites bring a sweet and smoky element to your platter. They pair wonderfully with both the shrimp and the dipping sauce.
Garlic Butter Asparagus: Tender asparagus drizzled with garlic butter offers a savory crunch that contrasts the fried shrimp while keeping things vibrant and fresh.
Mango Salsa: This vibrant and zesty topping brightens the palate, with a mix of fresh mango, lime, and cilantro that can be spooned over the shrimp or enjoyed alongside.
Chilled White Wine: A light, crisp white wine such as Sauvignon Blanc will enhance the meal, complementing the sweet and savory flavors of the shrimp.
Chocolate Lava Cake: Finish off with a warm, molten chocolate cake—a rich dessert that elegantly contrasts the tropical theme, making the dinner memorable.

Expert Tips for Coconut Shrimp

Prep Dry Shrimp: Ensure shrimp are fully dried before breading to avoid a soggy coating; moisture can ruin the crispy texture you’re aiming for.
Use Panko: For maximum crunchiness, opt for Panko breadcrumbs instead of regular ones, which provide a delightful texture to your coconut shrimp.
Watch the Bake: Overcrowding the baking sheet can lead to steaming instead of crisping; bake in a single layer for optimal results.
Adjust Sweetness: Modify the amount of sweet chili sauce in your mayo according to your sweetness preference—taste as you go!
Add Flavor: Feel free to experiment with spices, like cayenne for heat or lime zest for brightness, enhancing your coconut shrimp experience.

Make Ahead Options

These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep, saving you time on busy nights! You can bread the shrimp and refrigerate them for up to 24 hours before baking. To do this, follow the breading process and arrange the shrimp on a parchment-lined baking sheet; cover them with plastic wrap and place them in the refrigerator. This method helps maintain their crunch, as you can bake them straight from the fridge. When you’re ready to serve, simply preheat the oven and bake for 12-15 minutes, ensuring they are just as delicious and crispy as if made fresh on the spot.

Storage Tips for Coconut Shrimp with Sweet Chili Mayo

Fridge: Store leftover coconut shrimp in an airtight container for up to 2 days. This helps retain flavor and keeps them fresh.

Freezer: For longer storage, freeze baked coconut shrimp in a single layer, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.

Reheating: To maintain their crispy texture, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Dipping Sauce Storage: Keep any remaining sweet chili mayo in the fridge in a sealed container for up to 3 days. Always stir before serving!

Coconut Shrimp with Sweet Chili Mayo Variations

Feel free to make this irresistible dish your own with delightful twists and substitutions!

Gluten-Free: Use almond flour and gluten-free breadcrumbs to cater to your gluten-sensitive friends. It’s just as delicious and offers a beautiful crunch!
Spicy Kick: Add a pinch of cayenne pepper to your coconut mixture for a fiery twist. The heat complements the sweetness perfectly and adds a delightful surprise to each bite.
Chicken Version: Swap shrimp for chicken tenders for a different protein option. Bread and bake them just like the shrimp for a treat that’s sure to please every palate.
Herbaceous Flavor: Toss in some chopped fresh herbs like cilantro or parsley into the coconut and breadcrumb mixture. It enhances the tropical vibe and brings an extra layer of flavor.
Coconut Creaminess: Replace half of the mayonnaise with coconut cream in your dipping sauce for a creamy, coconut-packed flavor explosion.
Tropical Salsa: Serve with a mango or pineapple salsa on the side for a refreshing contrast to the crunchy shrimp. The bright and fruity flavors will transport you to a tropical island!
Zesty Lime: Grate lime zest into your sweet chili mayo for an extra zing. It brightens the flavors and adds a fragrant aroma that pairs beautifully with the shrimp.

Get inspired by these suggestions and make this recipe your own, just like you would when cooking up something special, such as my Baked Cod Coconut or trying out my refreshing Shrimp Chimichurri Flavor!

Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

How do I choose the best shrimp for this recipe?
Absolutely! Opt for large shrimp that are fresh or frozen. If using frozen, make sure they’re properly thawed before cooking. Look for shrimp that are slightly translucent and have a mild ocean scent, avoiding any that feel slimy or have dark spots all over.

How should I store leftover coconut shrimp?
Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat them in the oven at 350°F (175°C) for about 10-15 minutes to crisp up the coating again.

Can I freeze baked coconut shrimp?
Very! To freeze, allow the baked coconut shrimp to cool completely. Place them in a single layer on a baking sheet and freeze them for about an hour. Then transfer them to a freezer-safe bag, ensuring you remove as much air as possible. They can be frozen for up to 2 months. When ready to eat, reheat directly from the freezer without thawing for the best texture!

What should I do if my coconut shrimp are soggy?
If you find your coconut shrimp are soggy, it may be due to excess moisture before breading or overcrowding on the baking sheet. Ensure shrimp are completely dried with paper towels, and bake them in a single layer to avoid steaming. If you still end up with soggy shrimp, consider broiling them for a few minutes at the end to add extra crispiness.

Are there any dietary considerations I should be aware of?
Absolutely! This recipe can be made gluten-free by substituting almond flour for the all-purpose flour and using gluten-free breadcrumbs. Additionally, if you have a mayonnaise allergy, you can swap it out for Greek yogurt in the sweet chili mayo for a lighter and allergen-friendly option. Always check shrimp for any allergies as well!

How long can I keep the sweet chili mayo in the fridge?
The sweet chili mayo can be stored in the refrigerator in a sealed container for up to 3 days. Be sure to give it a stir before serving again, as the ingredients may separate after sitting. Enjoy dipping!