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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss

Delight in Baked Coconut Shrimp with Sweet Chili Mayo, a tropical appetizer that's easy to make and bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 shrimp
Course: APPETIZERS
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Ensure shrimp is thawed and patted dry for best results.
  • 1 cup shredded coconut (unsweetened) Adds crunch and tropical flavor; toasting enhances its taste.
  • 1/2 cup all-purpose flour (or almond flour for gluten-free) Provides a base coating; choose almond flour for gluten-free.
  • 2 large eggs, beaten Acts as a binder to adhere coatings; can substitute with flax eggs for a vegan option.
  • 1 teaspoon salt Enhances flavor; adjust according to your taste preference.
  • 1 teaspoon black pepper Adds a slight kick; freshly ground offers better flavor.
  • 1 teaspoon paprika Contributes color and mild flavor; smoked paprika works well for a different taste.
  • 1 cup breadcrumbs (Panko recommended) Provides an extra crunch; use gluten-free breadcrumbs as a substitute.
For the Sweet Chili Mayo
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option) Base for dipping sauce providing creaminess; vegan mayo is a great plant-based substitute.
  • 1/4 cup sweet chili sauce Adds sweetness and heat; adjust quantity based on spice preference.
  • 1 tablespoon lime juice Brightens flavors in the dipping sauce; fresh lime juice is preferred.
  • 1 teaspoon garlic powder Adds depth to the dipping sauce; fresh garlic can replace, adjusted to taste.

Equipment

  • Baking Sheet
  • Parchment paper
  • three bowls

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). This ensures that the shrimp will cook evenly and become perfectly crispy.
  2. Dry the shrimp with paper towels to achieve a golden-brown, crunchy exterior.
  3. 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.
  4. Bread the shrimp by dipping each one in flour, then egg, and finally in the coconut-breadcrumb mixture.
  5. Arrange the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway through.
  6. Prepare the sweet chili mayo by whisking together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
  7. Serve the hot shrimp immediately with the sweet chili mayo alongside for dipping.

Nutrition

Serving: 3shrimpCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Optional: Garnish with fresh cilantro and lime wedges for an extra pop of color and freshness. Best enjoyed fresh, but store leftovers properly for later consumption.

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