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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo for Easy Tropical Bliss

Baked Coconut Shrimp with Sweet Chili Mayo is a crispy, delightful dish ready in just 40 minutes, perfect for casual evenings or festive gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Large Shrimp ensure you have tasty, juicy morsels as the main protein source
  • 1/2 teaspoon Salt this simple ingredient enhances the overall flavor of the shrimp
  • 1/2 teaspoon Black Pepper adds a mild heat that beautifully complements the sweetness of the dish
  • 1 teaspoon Paprika contributes color and a subtle smoky flavor that elevates the taste
For the Coating
  • 1 cup Shredded Coconut (Unsweetened) the star of the show, giving that delightful crunch and flavor
  • 1/2 cup All-Purpose Flour helping the coating stick to the shrimp perfectly—substitute with almond flour for a gluten-free option
  • 2 Large Eggs beaten, acting as the binding agent that holds everything together
  • 1 cup Breadcrumbs (Panko recommended) creating a crispy texture that you’ll love
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise providing the creamy base for your dipping sauce—Greek yogurt is a great lighter alternative
  • 2 tablespoons Sweet Chili Sauce offering a perfect balance of sweetness and heat
  • 1 teaspoon Lime Juice adds a burst of acidity to balance out the richness of the mayo
  • 1/2 teaspoon Garlic Powder enhances the dipping sauce with savory depth

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) to ensure perfect crispiness.
  2. Pat the shrimp dry thoroughly with paper towels.
  3. Create a breading station with three separate bowls.
  4. Coat each shrimp first in flour, then in beaten eggs, and finally in the coconut-breadcrumb mixture.
  5. Line a baking sheet with parchment paper and arrange the coated shrimp in a single layer.
  6. Bake the shrimp for 12-15 minutes, flipping halfway for even cooking.
  7. In a bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder to make the dipping sauce.
  8. Serve the baked shrimp immediately with the sweet chili mayo for dipping.

Nutrition

Serving: 4shrimpCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 500mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Ensure shrimp are pat-dried thoroughly before coating for a perfectly crispy finish. For time-saving, prepare shrimp and breading ahead of time and refrigerate until ready to bake.

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