Baked Coconut Shrimp with Mayo (Recipe for Printing)
Perfect for warm months, this baked coconut shrimp with sweet chili mayo combines crispy coconut coating and tangy mayo for a delightful seafood dish. Save & click.
# What You Need:
→ Shrimp Coating
01 -
1 pound large shrimp, peeled and deveined
02 -
1 cup unsweetened shredded coconut
03 -
1/2 cup all-purpose flour
04 -
2 large eggs, beaten
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon paprika
08 -
1 cup panko breadcrumbs
→ Sweet Chili Mayo
09 -
1/2 cup mayonnaise
10 -
2 tablespoons sweet chili sauce
11 -
1 teaspoon fresh lime juice
12 -
1/2 teaspoon garlic powder
# How to Make It:
01 -
Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly grease with nonstick spray. Arrange three separate shallow bowls: add flour mixed with salt, pepper, and paprika to the first, beaten eggs to the second, and a combination of panko breadcrumbs and shredded coconut to the third.
02 -
Dredge each shrimp first in the seasoned flour, then dip in the beaten eggs, and finally coat thoroughly with the coconut and panko mixture, pressing gently to adhere.
03 -
Arrange the coated shrimp in a single layer on the prepared baking sheet. Bake for 15–20 minutes, flipping once halfway through, until the shrimp are crisp and golden brown.
04 -
In a small bowl, combine mayonnaise, sweet chili sauce, lime juice, and garlic powder. Stir until fully blended and creamy.
05 -
Transfer the baked coconut shrimp to a serving plate. Serve immediately with the sweet chili mayo on the side for dipping.
# Extra Tips:
01 -
For extra crunch, broil the shrimp for 1–2 minutes at the end of baking.