Baked Coconut Shrimp with Mayo

This baked coconut shrimp with sweet chili mayo offers a deliciously crisp and tropical twist on a classic appetizer. It’s perfect for entertaining or a quick dinner that feels special but is surprisingly simple to make. The shrimp turn out golden and crunchy on the outside while staying tender inside, and the sweet chili mayo brings the perfect balance of creaminess and subtle heat.

I first tried this recipe when craving something crunchy but lighter than traditional fried shrimp. Now it’s a go-to whenever friends come over because everyone loves the combo of tropical coconut and tangy mayo.

Gather Your Ingredients

• One pound large shrimp peeled and deveined: choose fresh or fully thawed for best texture
• One cup unsweetened shredded coconut: provides toasty sweetness and crunch look for finely shredded for even coating
• Half cup all-purpose flour or almond flour for gluten-free: helps the coating stick and crisp
• Two large eggs beaten: binds the flour coconut and breadcrumbs to the shrimp
• Half teaspoon salt: seasons the shrimp gently
• Half teaspoon black pepper: adds mild heat and depth
• One teaspoon paprika: brings subtle smoky warmth use sweet or smoked depending on preference
• One cup breadcrumbs preferably Panko: gives a light airy crunch opt for Japanese-style if available
• Half cup mayonnaise or Greek yogurt for a lighter sauce: makes the sweet chili mayo creamy and smooth
• Two tablespoons sweet chili sauce: adds a sweet and spicy flavor perfect for dipping
• One teaspoon lime juice: brightens and balances the sauce
• Half teaspoon garlic powder: enhances the overall seasoning of the mayo

How to Make It

Coat the Shrimp:

Dip each shrimp first in flour ensuring an even but light dusting

Next:

Dip in beaten eggs so the coating will stick well

Then:

Toss the shrimp in a mixture of shredded coconut Panko breadcrumbs paprika salt and pepper gently pressing the coating onto the shrimp for coverage

Prepare the Sweet Chili Mayo:

In a small bowl combine mayonnaise or Greek yogurt with sweet chili sauce

Add:

Lime juice and garlic powder and stir until smooth and well combined

Arrange on Baking Sheet:

Place the coated shrimp in a single layer on a baking sheet lined with parchment paper or a lightly greased rack for air circulation Make sure shrimp are not touching to ensure even cooking and maximum crispiness

Bake Until Golden:

Preheat oven to 400 degrees Fahrenheit approximately 200 degrees Celsius Bake shrimp for 30 to 45 minutes depending on size turning once halfway through cooking They are done when the coating is crisp and browned and the shrimp turn pink and opaque

Serve:

Plate the shrimp with a generous dollop or small bowl of sweet chili mayo for dipping This goes wonderfully with a fresh green salad or steamed rice to round out the meal

I particularly love the shredded coconut because it transforms the humble shrimp into something exotic and festive. One family gathering we served this alongside tropical fruit salad and it was a big hit. The sweet chili mayo hooked everyone and made it impossible not to keep dipping.

Flavor Boosters

Serve with a fresh mango salsa or pineapple chunks to echo the tropical flavors Pair with steamed jasmine rice or a light Asian-style slaw for a complete meal Add a squeeze of fresh lime over the shrimp for an extra zing before serving

Serving Suggestions

Serve with a fresh mango salsa or pineapple chunks to echo the tropical flavors Pair with steamed jasmine rice or a light Asian-style slaw for a complete meal Add a squeeze of fresh lime over the shrimp for an extra zing before serving

Creative Twists

Consider adding diced jalapeño or fresh chili to the mayo in warmer months for a spicy boost In cooler months pairing it with roasted root vegetables can make this a more comforting plate without losing the tropical notes

This recipe is a perfect blend of tropical flavors and crispy texture that satisfies both the palate and the heart.

Common Questions About This Recipe

→ What type of shrimp is best for this dish?

Large, peeled, and deveined shrimp work best to ensure even cooking and easy eating.

→ Can I make this dish gluten-free?

Yes, substituting all-purpose flour and breadcrumbs with almond flour or gluten-free alternatives maintains the texture without gluten.

→ How is the sweet chili mayo prepared?

The sweet chili mayo is a simple mix of mayonnaise and sweet chili sauce, sometimes enhanced with lime juice for added freshness.

→ What is the recommended cooking time?

Baking the shrimp for 30-45 minutes ensures a crispy coating and thoroughly cooked shrimp without drying them out.

→ How can I add more flavor to the coating?

Incorporate spices like paprika, garlic powder, salt, and pepper into the breadcrumb mixture for an extra savory touch.