Crispy Baked Coconut Shrimp & Zesty Sweet Chili Mayo

Baked Coconut Shrimp With Sweet Chili Mayo isn’t just a recipe; it’s an invitation to a culinary experience that will delight your senses and impress your guests. Imagine biting into perfectly golden, crispy shrimp, each piece generously coated with sweet, shredded coconut, revealing tender, succulent seafood within. This incredibly popular dish effortlessly combines the exotic sweetness of the tropics with the satisfying crunch we all crave, making it an absolute showstopper.

While often associated with vibrant Caribbean and Southeast Asian cuisines, where fresh seafood and coconuts are staples, this particular preparation takes a lighter, healthier approach by baking instead of deep-frying, without sacrificing any of that signature crispiness.

It’s this innovative baking method that makes our Baked Coconut Shrimp With Sweet Chili Mayo so universally adored.

People absolutely adore this dish for its irresistible combination of textures and flavors. The natural sweetness of the coconut beautifully enhances the delicate taste of the shrimp, creating a harmonious balance that is both comforting and exciting. And let’s not forget the star accompaniment: a creamy, tangy, and subtly spicy sweet chili mayo that provides the perfect counterpoint, adding a zesty kick that brings the entire ensemble to life. Whether you’re planning a party or simply craving a gourmet treat at home, this recipe promises convenience, gourmet taste, and a delightful journey for your palate.

Ingredients:

For the Baked Coconut Shrimp:

• 1 ½ pounds large shrimp, peeled and deveined, tails on (or off, your preference!)
• ½ cup all-purpose flour (I like to use unbleached for a slightly nutty flavor)
• 1 teaspoon salt, plus more for seasoning
• ½ teaspoon black pepper, freshly ground is always best
• 2 large eggs
• 2 tablespoons milk (any kind will do, even a non-dairy option)
• 1 ½ cups shredded unsweetened coconut (desiccated coconut works wonderfully here)
• ½ cup panko breadcrumbs (for that extra crispiness that makes these Baked Coconut Shrimp With Sweet Chili Mayo truly special)
• Cooking spray or 2 tablespoons olive oil (for the baking sheet and a little extra crisp on the shrimp)
• Fresh lime wedges (for serving, a squeeze of fresh lime really brightens everything up)
• Fresh cilantro or parsley, chopped (for garnish, adds a pop of color and freshness)

For the Sweet Chili Mayo:

• ½ cup mayonnaise (use your favorite brand, or even homemade if you’re feeling ambitious)
• 3 tablespoons sweet chili sauce (Thai-style sweet chili sauce is perfect for this)
• 1 teaspoon lime juice, freshly squeezed
• ¼ teaspoon garlic powder (or finely minced fresh garlic if you prefer a stronger kick)
• Pinch of red pepper flakes (optional, for a little extra heat if you like it spicy)

Equipment You’ll Need:

• Large baking sheet
• Wire cooling rack (optional, but great for even baking)
• Parchment paper or silicone baking mat
• 3 shallow dishes or plates (for the breading station)
• Whisk
• Small mixing bowl (for the mayo)
• Tongs or a fork
• Measuring cups and spoons
• Paper towels

Preparing Your Baked Coconut Shrimp With Sweet Chili Mayo

Prepping the Shrimp for Perfection

1. First things first, let’s get those shrimp ready. If you bought them frozen, make sure they are fully thawed. Pat the shrimp thoroughly dry with paper towels. This step is absolutely crucial! Any excess moisture will prevent your breading from sticking properly and result in soggy coconut shrimp, which we definitely want to avoid for our Baked Coconut Shrimp With Sweet Chili Mayo. Lay them out on a few layers of paper towels, then place more paper towels on top and gently press to absorb as much moisture as possible.
2. Once dry, season your shrimp with a pinch of salt and black pepper. Don’t overdo it, as the flour mixture will also be seasoned, but a little direct seasoning on the shrimp itself enhances its natural flavor.

Setting Up Your Breading Station

3. Preheat your oven to 400°F (200°C). While it’s heating up, prepare your baking sheet. Line a large baking sheet with parchment paper or a silicone baking mat. If you have a wire rack, place it on top of the lined baking sheet and lightly spray the rack with cooking spray. This elevated baking helps air circulate around the shrimp, ensuring they get crispy all over without needing to be fried.
4. Now, for the breading station – this is where the magic happens! You’ll need three shallow dishes or plates. Think of it as an assembly line.
5. In the first dish, combine the ½ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk these together until they are well combined. This is our first coating, providing a dry base for the egg wash.
6. In the second dish, whisk together the 2 large eggs and 2 tablespoons milk. Beat them until the mixture is uniform and slightly frothy. This egg wash acts as the glue that will hold our delicious coconut coating in place.
7. In the third dish, combine the 1 ½ cups shredded unsweetened coconut and ½ cup panko breadcrumbs. Stir them together gently to ensure an even mix. The panko adds an incredible light crispness that complements the chewiness of the coconut beautifully.

Breading the Shrimp with Care

8. This is perhaps the most crucial part for achieving those perfectly coated Baked Coconut Shrimp With Sweet Chili Mayo. Work with one shrimp at a time to ensure complete coverage. Hold a shrimp by its tail (if it has one).
9. Dredge the shrimp first in the flour mixture, making sure it’s lightly but fully coated. Shake off any excess flour gently. We want just a thin, even layer.
10. Next, dip the floured shrimp into the egg wash. Allow any excess egg to drip off. A light coating is all you need here.
11. Finally, transfer the egg-coated shrimp to the coconut-panko mixture. Gently press the coconut mixture onto the shrimp, rotating it to ensure it’s completely covered. Don’t be shy; really press that coconut on there! The more coconut, the better the flavor and texture.
12. Place the breaded shrimp directly onto your prepared baking sheet with the wire rack, making sure to leave a little space between each shrimp. Crowding the pan will lead to steaming instead of crisping, so if you have a lot of shrimp, it’s better to bake them in two batches.
13. Repeat this process with all remaining shrimp until your baking sheet is full, or all shrimp are breaded. Once all shrimp are coated, give them a light misting of cooking spray or a gentle drizzle of olive oil over the top. This helps achieve that beautiful golden-brown color and extra crispiness we’re aiming for in Baked Coconut Shrimp With Sweet Chili Mayo.

Baking Your Coconut Shrimp to Golden Perfection

14. Carefully transfer the baking sheet to your preheated oven. Bake for 8-12 minutes. The exact time will depend on the size of your shrimp and your oven. About halfway through the baking time (around 4-6 minutes), you can flip the shrimp to ensure even browning and crispiness on both sides. Look for a beautiful golden-brown color and for the shrimp to be opaque throughout. They should curl into a nice ‘C’ shape.
15. A quick tip: don’t overbake! Overcooked shrimp can become rubbery. We want them tender and juicy inside with a perfectly crunchy, golden crust.
16. Once baked, remove the shrimp from the oven. If you used a wire rack, you can leave them there for a minute or two to cool slightly, maintaining their crispness.

Whipping Up the Sweet Chili Mayo

17. While your shrimp are baking, it’s the perfect time to prepare our incredibly delicious Sweet Chili Mayo dip. This easy sauce is truly the crowning glory for our Baked Coconut Shrimp With Sweet Chili Mayo.
18. In a small mixing bowl, combine the ½ cup mayonnaise, 3 tablespoons sweet chili sauce, 1 teaspoon fresh lime juice, and ¼ teaspoon garlic powder.
19. Whisk all the ingredients together until they are completely smooth and well combined. Taste and adjust seasonings if necessary. If you like a little more heat, now is the time to stir in a pinch of red pepper flakes. If it’s too thick for your liking, you can add a tiny splash more lime juice or even a drop of water to thin it slightly.
20. Transfer the sweet chili mayo to a small serving bowl. You can prepare this ahead of time and keep it chilled in the refrigerator until you’re ready to serve. In fact, the flavors often meld and deepen if given a little time to sit.

Serving Your Irresistible Baked Coconut Shrimp With Sweet Chili Mayo

21. Once the Baked Coconut Shrimp With Sweet Chili Mayo are hot and crispy from the oven, arrange them beautifully on a serving platter.
22. Garnish generously with fresh lime wedges and a sprinkle of chopped fresh cilantro or parsley. The vibrant green and the zesty lime add both visual appeal and a delightful burst of flavor that cuts through the richness.
23. Serve immediately with the accompanying Sweet Chili Mayo for dipping. Encourage your guests (or yourself!) to squeeze fresh lime juice over their shrimp before dipping; it’s a game-changer!

Tips for Perfectly Crispy Baked Coconut Shrimp

• Don’t Skimp on Drying: I can’t stress this enough – dry shrimp equals crispy shrimp. Moisture is the enemy of a good crust.
• The Right Coconut: Always opt for unsweetened shredded coconut. Sweetened coconut will brown too quickly and can make the shrimp overly sweet. If you only have sweetened, you might want to reduce the baking temperature slightly or shorten the baking time.
• Panko Power: While you can make these without panko, the panko breadcrumbs are truly key to that satisfying crunch. They help absorb any excess moisture from the coconut and egg, ensuring a lighter, crisper texture.
• Even Coating: Take your time with the breading. A thorough and even coating is what gives each shrimp its consistent texture and flavor. Don’t rush this step!
• Don’t Crowd the Pan: Give your shrimp space! If they’re too close together, they’ll steam instead of bake, leading to a softer, less crispy result. Bake in batches if necessary.
• Cooking Spray is Your Friend: A light spritz of cooking spray or a drizzle of olive oil before baking helps the coconut toast beautifully and adds to the crispness. It mimics the effect of shallow frying without all the oil.
• Serve Immediately: Baked Coconut Shrimp With Sweet Chili Mayo are best enjoyed hot and fresh from the oven when their crunch is at its peak. While leftovers are still tasty, they lose some of their crispness.

Troubleshooting Common Issues

• Soggy Breading: If your shrimp aren’t crispy, the most common culprits are insufficient drying of the shrimp, crowding the baking sheet, or not using a wire rack. Ensure proper ventilation and moisture removal for the best results.
• Breading Falling Off: This usually happens if the shrimp weren’t dry enough before flouring, or if the flour layer was too thick, preventing the egg wash from adhering properly. Make sure each layer is thin and even.
• Burned Coconut: Keep a close eye on the shrimp, especially towards the end of baking. Ovens can vary, and coconut can go from perfectly golden to burned quickly. If it’s browning too fast, you can reduce the oven temperature slightly or cover loosely with foil.
• Rubbery Shrimp: This is a sign of overcooking. Shrimp cook very quickly! As soon as they turn opaque and curl into a ‘C’ shape, they are done. A slight pink hue is acceptable; fully white and stiff shrimp are likely overcooked.

Make-Ahead and Storage Tips

• Breading Ahead: You can bread the shrimp up to 2-3 hours in advance. Place them in a single layer on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. This can actually help the breading adhere even better.
• Freezing Breaded Shrimp: For longer storage, flash freeze the breaded shrimp on a baking sheet until solid (about 1-2 hours). Then transfer them to an airtight freezer-safe bag or container. They can be frozen for up to 1 month. When ready to bake, you can bake them from frozen, adding about 5-10 minutes to the cooking time, or until golden and cooked through.
• Sweet Chili Mayo: The mayo can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors often deepen and improve with a little time.
• Leftovers: Store any leftover Baked Coconut Shrimp With Sweet Chili Mayo in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispness, place them in a preheated oven or air fryer at 350°F (175°C) for a few minutes until heated through and crispy. Microwaving is not recommended as it will make them soggy.

Conclusion:

Well, my dear fellow food enthusiasts, we’ve reached the grand finale of our culinary journey with this incredible recipe. If there’s one dish I could implore you to try this week, it would undoubtedly be the Baked Coconut Shrimp With Sweet Chili Mayo. It’s more than just a recipe; it’s an experience, a delightful fusion of textures and flavors that will undoubtedly earn you rave reviews from anyone lucky enough to take a bite. I truly believe this dish encapsulates everything wonderful about home cooking: it’s impressive yet approachable, bursting with flavor, and ultimately, deeply satisfying. From the moment that first waft of toasted coconut fills your kitchen, you’ll know you’re in for something special.

What makes this particular version of coconut shrimp so exceptional, you might ask? It’s the perfect harmony of crunchy, golden-brown coconut enveloping succulent, tender shrimp, all achieved without the fuss and grease of deep-frying. Yes, baking means less mess, fewer calories, and a healthier spin on a classic appetizer, without sacrificing an ounce of flavor or that desirable crispiness. The subtle sweetness of the coconut pairs exquisitely with the natural briny notes of the shrimp, creating a base that’s already sensational. But then, we introduce the vibrant, creamy, and just-spicy-enough sweet chili mayo – and that’s where the magic truly happens. This dipping sauce isn’t just an accompaniment; it’s an essential player, cutting through the richness and elevating every single bite to pure bliss. Trust me, once you taste this combination, you’ll understand why it’s destined to become a staple in your entertaining repertoire.

Serving Suggestions to Elevate Your Experience

Now that you’re armed with the recipe for culinary success, let’s talk about how to present and enjoy these golden nuggets of deliciousness. While they are utterly fantastic straight off the baking sheet, a little thought into presentation and pairing can transform them even further. For an unforgettable appetizer spread, arrange the Baked Coconut Shrimp With Sweet Chili Mayo on a beautiful platter garnished with fresh lime wedges and a sprinkle of chopped cilantro. The bright green accents not only add visual appeal but also offer a refreshing counterpoint to the rich flavors. They are absolutely perfect for game day, holiday gatherings, or simply a sophisticated start to a weekend dinner party. I often find myself making a double batch because they disappear so quickly!

If you’re looking to transform this delightful appetizer into a more substantial main course, fear not! These shrimp are incredibly versatile. Serve them alongside a bed of fluffy jasmine rice or sticky rice to soak up any extra sweet chili mayo. A vibrant mango salsa, with its sweet and tangy tropical notes, makes an incredible accompaniment, creating a truly island-inspired meal. Alternatively, a simple crisp green salad with a light vinaigrette would provide a refreshing balance. For a more complete meal, consider adding some steamed or roasted asparagus or broccoli on the side. The possibilities are truly endless, allowing you to tailor the experience to your preferences and the occasion.

Get Creative with Variations!

And for those who love to experiment in the kitchen, I encourage you to play around with this recipe! While the sweet chili mayo is undeniably fantastic, don’t hesitate to explore other dipping sauces. A creamy pineapple salsa, a zesty lime-cilantro crema, or even a fiery sriracha aioli could offer exciting new flavor profiles. For an extra layer of crunch, you could incorporate some Panko breadcrumbs into your coconut coating, which creates an even crispier exterior. If you’re sensitive to gluten, a simple swap to gluten-free breadcrumbs and ensuring your coconut flakes are pure will make this recipe accessible to everyone without compromising on taste or texture. Feeling adventurous? A tiny pinch of cayenne pepper or red pepper flakes mixed into the coconut mixture will give your shrimp a subtle, but delightful, kick, adding another dimension to its already impressive flavor profile. This recipe is robust enough to handle your creative twists, so let your culinary imagination run wild!

So, there you have it. My heartfelt plea for you to try this magnificent recipe. I’m genuinely excited for you to experience the joy of preparing and savoring this dish. Don’t just read about it; make it your own! The process is straightforward, the ingredients are accessible, and the payoff is immense. I promise you, the smiles and compliments you’ll receive will make every moment spent in the kitchen utterly worthwhile. This is one of those dishes that’s perfect for impressing guests, treating your family to something special, or simply indulging yourself after a long week. It truly brings a touch of gourmet flair to any occasion without the associated effort.

Once you’ve whipped up your own batch of this delightful creation, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own unique spin on it? What were your favorite serving suggestions? Please feel free to share your thoughts, photos, and any creative variations you come up with in the comments section below. Your feedback and culinary adventures inspire me and our entire community of home cooks. Let’s spread the joy of delicious, homemade food together! Happy cooking, and I eagerly await your stories of crispy, succulent success with this sensational Baked Coconut Shrimp With Sweet Chili Mayo!

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