When I first bit into these Baked Coconut Shrimp, I was instantly whisked away to a sunny beach, toes in the sand and the sound of waves crashing behind me. The crispy exterior, kissed by coconut, makes each bite a delightful escape into tropical bliss. Pair that with a creamy sweet chili mayo, and you have an appetizer that’s not just bursting with flavor, but also guilt-free.
Whether you’re planning a casual get-together or simply wish to elevate a weeknight dinner, this easy-to-make dish is the perfect solution. You won’t believe how simple it is to craft these crunchy morsels at home—especially with a gluten-free option for those who need it. So grab some fresh shrimp and let’s embark on this delicious culinary journey together!
Why Will You Love Baked Coconut Shrimp?
Baked Coconut Shrimp is not just a dish; it’s an experience!
- Easy preparation: You can whip these up in under 30 minutes, making them perfect for busy weeknights.
- Crowd-pleaser: Great for parties, these shrimp are always a hit with friends and family.
- Health-conscious: Lightly baked instead of fried means you can indulge without the guilt!
- Versatile options: Easily customize with spices or try the gluten-free version with almond flour.
- Tropical flair: The combination of coconut and sweet chili brings a vibrant and refreshing twist to your table!
Baked Coconut Shrimp Ingredients
For the Shrimp
• Large shrimp, peeled and deveined – Ensure shrimp is thawed and patted dry for best results.
• Shredded coconut (unsweetened) – Adds crunch and tropical flavor; toasting enhances its taste.
• All-purpose flour (or almond flour for gluten-free) – Provides a base coating; choose almond flour for a gluten-free option.
• Large eggs, beaten – Acts as a binder to adhere coatings; can substitute with flax eggs for a vegan option.
• Salt – Enhances flavor; adjust according to your taste preference.
• Black pepper – Adds a slight kick; freshly ground offers better flavor.
• Paprika – Contributes color and mild flavor; smoked paprika works well for a different taste.
• Breadcrumbs (Panko recommended) – Provides an extra crunch; use gluten-free breadcrumbs as a substitute.
For the Sweet Chili Mayo
• Mayonnaise (or Greek yogurt for a lighter option) – Base for dipping sauce providing creaminess; vegan mayo is a great plant-based substitute.
• Sweet chili sauce – Adds sweetness and heat; adjust quantity based on spice preference.
• Lime juice – Brightens flavors in the dipping sauce; fresh lime juice is preferred for the best flavor.
• Garlic powder – Adds depth to the dipping sauce; fresh garlic can replace, adjusted to taste.
How to Make Baked Coconut Shrimp
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Preheat your oven to 400°F (200°C). This ensures that the shrimp will cook evenly and become perfectly crispy.
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Dry the shrimp with paper towels. This step is crucial for getting that golden-brown, crunchy exterior, as moisture can prevent proper breading.
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Set up your breading station with three bowls. Fill the first with flour mixed with salt and pepper, the second with beaten eggs, and the third with shredded coconut combined with breadcrumbs and paprika.
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Bread the shrimp by dipping each one first in flour, then coating it in egg, and finally rolling it in the coconut-breadcrumb mixture. Ensure each shrimp is fully covered for maximum flavor.
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Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway through, until they are golden and crispy.
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Prepare the sweet chili mayo by whisking together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth and well combined.
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Serve the hot shrimp immediately with the sweet chili mayo alongside for dipping. Enjoy the burst of tropical flavors!
Optional: Garnish with fresh cilantro and lime wedges for an extra pop of color and freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Baked Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep enthusiasts! You can bread the shrimp up to 24 hours in advance. Simply prepare the shrimp and coat them as instructed, then place them in a single layer on a baking sheet, cover tightly with plastic wrap, and refrigerate. This helps maintain their quality and flavors until you’re ready to bake. When you’re ready to serve, just preheat your oven and bake them straight from the fridge, adding a couple of extra minutes to the baking time for perfectly crispy results. With this make-ahead option, you can enjoy a delicious appetizer with minimal effort, making busy weeknights a breeze!
Storage Tips for Baked Coconut Shrimp
- Room Temperature: Best enjoyed fresh, but if left out, consume within 2 hours to ensure food safety.
- Fridge: Store leftover baked coconut shrimp in an airtight container for up to 2 days. To maintain their crunchiness, avoid stacking them directly on top of each other.
- Freezer: For longer storage, freeze the shrimp individually on a baking sheet before transferring to a freezer-safe bag. They can last for up to 3 months.
- Reheating: To regain crispiness, reheat the shrimp in the oven at 375°F (190°C) for 10–12 minutes, flipping halfway through. Enjoy with the sweet chili mayo for the best flavor!
What to Serve with Baked Coconut Shrimp with Sweet Chili Mayo?
Elevate your meal experience with delightful pairings that enhance each mouthful of these crunchy, tropical bites!
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Zesty Cilantro Lime Rice: This fluffy, refreshing rice brings a citrusy brightness that perfectly complements the rich coconut shrimp.
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Crispy Asian Slaw: A crunchy blend of cabbage and carrots with a tangy dressing adds a refreshing crunch to balance the shrimp’s crunchiness.
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Mango Salsa: Sweet and spicy mango salsa provides a burst of tropical flavor, enhancing the sweet chili mayo’s taste. Add it for a colorful, fresh side!
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Garlic Butter Asparagus: Tender asparagus sautéed in garlic butter brings an earthy flavor that pairs beautifully with the tropical notes of coconut.
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Chilled Cucumber Salad: Crisp cucumber soaked in vinegar is refreshing and light, complementing the richness of the shrimp dish beautifully.
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Pineapple Coconut Mocktail: This fruity drink, mixing pineapple juice and coconut water, creates a tropical vibe that mirrors the shrimp dish while keeping things luscious and hydrating.
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Chocolate Coconut Macaroons: End your meal on a sweet note with these chewy cookies that echo the coconut flavor, making for a dessert match made in heaven.
These pairings promise to create a harmonious tropical feast around your Baked Coconut Shrimp!
Expert Tips for Baked Coconut Shrimp
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Dry the Shrimp: Ensure shrimp are fully patted dry before breading to achieve that crispy texture without any sogginess.
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Use Parchment Paper: Baking on parchment paper prevents sticking and promotes even cooking, ensuring that your baked coconut shrimp come out perfectly golden.
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Do Not Overcrowd: Spread the shrimp out on the baking sheet. Overcrowding can lead to steaming instead of crisping, resulting in less crunchy shrimp.
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Mix Up Flavors: Feel free to experiment with different spices in the coconut-breadcrumb mixture for a unique twist on the classic baked coconut shrimp.
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Serve Fresh: For optimal taste and texture, serve the shrimp immediately after baking. They are best enjoyed hot!
Baked Coconut Shrimp Variations
Feel free to take this delightful recipe to new heights by customizing it to your taste!
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Gluten-Free: Use almond flour instead of all-purpose flour for a perfectly crunchy, gluten-free alternative. This twist allows everyone to enjoy the tropical treat.
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Nutty Crunch: Swap shredded coconut for crushed almonds or pecans for a nutty flavor and extra texture. The combination with shrimp will make each bite irresistible.
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Spicy Kick: Add cayenne pepper or chili powder to the flour mixture for a dash of heat. This fiery enhancement will wake up your palate and excite your taste buds!
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Herb Infusion: Mix fresh chopped herbs like cilantro or parsley into the breadcrumbs for a fragrant touch. The herbs add a burst of freshness that complements the shrimp beautifully.
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Coconut-Lime Zing: Incorporate lime zest into the coconut-breadcrumb mixture for a citrusy punch. It brings an extra layer of brightness that pairs perfectly with the sweet chili mayo.
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Sweet Heat: Drizzle sriracha or your favorite hot sauce into the mayo for added spice. When paired with the sweetness of the chili, it creates a dip that’s delightfully balanced.
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Cheesy Delight: Sprinkle grated parmesan or pecorino into the breadcrumb mix for an irresistible cheesy crust. This rich addition will transform your dish into a decadent experience!
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Vegan Version: Replace shrimp with breaded tofu or eggplant for a plant-based option that’s just as fun to eat! You won’t miss the shrimp with these delicious alternatives.
Baked Coconut Shrimp with Sweet Chili Mayo Recipe FAQs
How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for large, firm specimens that are shiny and translucent. Avoid any with dark spots all over, as this indicates spoilage. Fresh shrimp should be free of any strong fishy odor. If using frozen shrimp, ensure they are fully thawed and patted dry to help the coating adhere better.
How should I store leftover Baked Coconut Shrimp?
The best way to store leftover baked coconut shrimp is in an airtight container in the fridge, where they will stay fresh for up to 2 days. To keep them crispy, store them in a single layer; you can also add a paper towel under the shrimp to absorb moisture. If you’ve got more than you can eat, consider freezing for later enjoyment!
Can I freeze Baked Coconut Shrimp?
Very! To freeze, first ensure the shrimp are completely cooled. Then, lay them out in a single layer on a baking sheet lined with parchment paper and freeze for about 2 hours. Once frozen, transfer the shrimp to a freezer-safe bag, separating layers with parchment paper to prevent sticking. They can last up to 3 months! When you want to enjoy them, bake straight from frozen—just add a few extra minutes to the cooking time.
What if my coating doesn’t stick?
If you find that the breading is not adhering well, which can happen, there are a few adjustments you can make. Always ensure the shrimp are thoroughly dried before dipping. You can also try double-dipping—first coat in flour, dip in the egg, and then repeat with the flour before finishing with the coconut-breadcrumb mixture. This extra layer helps the coating stick better.
Is there a way to make this recipe suitable for my gluten-sensitive friends?
Absolutely! This Baked Coconut Shrimp recipe can easily be made gluten-free by substituting all-purpose flour with almond flour. Additionally, make sure to use gluten-free bread crumbs or Panko. This way, everyone can enjoy the tasty tropical flavors without worry!
Baked Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This ensures that the shrimp will cook evenly and become perfectly crispy.
- Dry the shrimp with paper towels to achieve a golden-brown, crunchy exterior.
- Set up your breading station with three bowls: first with flour mixed with salt and pepper, second with beaten eggs, and third with shredded coconut combined with breadcrumbs and paprika.
- Bread the shrimp by dipping each one in flour, then egg, and finally in the coconut-breadcrumb mixture.
- Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway through.
- Prepare the sweet chili mayo by whisking together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve the hot shrimp immediately with the sweet chili mayo alongside for dipping.