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Baked Coconut Shrimp with Sweet Chili Mayo

Crispy Baked Coconut Shrimp with Sweet Chili Mayo Delight

This Baked Coconut Shrimp with Sweet Chili Mayo balances flavor and health, making it an irresistible appetizer for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large shrimp, peeled and deveined Thawed and patted dry
  • 1 cup Shredded coconut (unsweetened) Toasted for extra depth if desired
  • 0.5 cup All-purpose flour (or almond flour for gluten-free) Forms the crispy base
  • 2 large Eggs, beaten Acts as a binder
  • 1 teaspoon Salt Customize to taste
  • 0.5 teaspoon Black pepper Fresh-ground for best flavor
  • 1 teaspoon Paprika Smoked paprika ramps up the flavor
  • 1 cup Breadcrumbs (Panko recommended) Gluten-free breadcrumbs if needed
For the Sweet Chili Mayo
  • 0.75 cup Mayonnaise (or Greek yogurt for lighter option) Use vegan mayo for plant-based dip
  • 0.5 cup Sweet chili sauce Adjust spice level to preference
  • 1 tablespoon Lime juice Fresh lime is best
  • 0.5 teaspoon Garlic powder Fresh minced garlic can be swapped in

Equipment

  • Oven
  • Baking Sheet
  • Bowls for Breading
  • Whisk
  • paper towels

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) to create a perfect environment for crispy Baked Coconut Shrimp.
  2. Thoroughly dry the large shrimp with paper towels to remove excess moisture.
  3. Create a breading station with one bowl for the flour mixture, another for beaten eggs, and a third for the coconut-breadcrumb mixture.
  4. Coat each shrimp by dipping it in the flour, then the eggs, and finally rolling it in the coconut-breadcrumb mixture.
  5. Arrange the breaded shrimp on a parchment-lined baking sheet, ensuring they are not overcrowded.
  6. Bake the shrimp for 12-15 minutes, flipping halfway, until golden brown and crispy.
  7. While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder in a bowl.
  8. Serve the Baked Coconut Shrimp hot, accompanied by the Sweet Chili Mayo for dipping.

Nutrition

Serving: 4shrimpCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

For best results, serve fresh from the oven and enjoy the crispy texture and flavors.

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