Baked Coconut Shrimp with Sweet Chili Mayo : 5-Star Crunch

There’s just something magical about Coconut Shrimp with Sweet Chili Mayo—it’s like sunshine on a plate. Crispy on the outside, tender on the inside, and paired with a zesty dipping sauce that makes your taste buds dance. Whether you’re hosting a dinner party or just craving something tropical on a Wednesday night (because let’s face it, we all need a little vacation now and then), this recipe has you covered.

And the best part? It’s baked, not fried. That means less mess, less oil, and zero guilt. You still get all the crunch without hovering over a skillet of hot oil. I call that a win-win.

Why You’ll Love This Coconut Shrimp with Sweet Chili Mayo

If you love restaurant-style coconut shrimp but dread deep frying, you’re going to adore this Baked Coconut Shrimp with Sweet Chili Mayo. Here’s why it’s a total keeper:

• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
• Healthier Alternative: Baked instead of fried but still wonderfully crispy.
• Flavor Explosion: Sweet, spicy, creamy, and tangy all in one bite.
• Versatile: Works beautifully with chicken or even tofu if you’re mixing things up.

This recipe has become one of my go-tos for gatherings—especially when I want to impress without breaking a sweat. My kids call it “vacation shrimp” because it makes them feel like they’re at the beach. (I’ll take that compliment any day!)

Ingredients You’ll Need

Here’s what goes into your Baked Coconut Shrimp with Sweet Chili Mayo:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined (substitute with chicken or tofu for a twist)
• 1 cup shredded coconut (unsweetened for a healthier option)
• ½ cup all-purpose flour (or almond flour for gluten-free)
• 2 large eggs, beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (for a hint of smokiness)
• 1 cup breadcrumbs (Panko adds extra crunch)

For the Sweet Chili Mayo:

• ½ cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• ½ teaspoon garlic powder

How To Make Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels—this is the secret to getting that beautiful golden crust. If they’re too damp, your coating won’t stick as well.

Step 2: Set Up Your Breading Station

Grab three shallow bowls:

1. Flour mixed with salt and pepper.
2. Beaten eggs.
3. Coconut, breadcrumbs, and paprika mixed together.

Think of it as your shrimp assembly line—it makes the process quick and mess-free.

Step 3: Bread Those Beauties

Take each shrimp and:

1. Dip it into the flour first.
2. Dunk it into the egg mixture (let the extra drip off).
3. Roll it in the coconut-breadcrumb mixture.

Give them a gentle press so all that crunchy goodness sticks.

Step 4: Bake to Crispy Perfection

Line a baking sheet with parchment paper and arrange your shrimp in a single layer.
Bake for 12–15 minutes, flipping halfway through, until golden brown and crisp. Your kitchen will smell like a tropical getaway—just warning you.

Step 5: Whip Up the Sweet Chili Mayo

While your shrimp are baking, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder. Adjust to your liking—more chili sauce if you love heat, or extra lime for tang.

Step 6: Serve and Enjoy

Serve your Coconut Shrimp with Sweet Chili Mayo hot out of the oven with that dreamy dipping sauce. I love to garnish with a sprinkle of cilantro or a few lime wedges for that restaurant feel.

Aneta’s Magic Tips

• Crunch Alert: Use Panko breadcrumbs for maximum crispiness—they’re lighter and airier than traditional ones.
• Lighter Option: Swap out mayo for Greek yogurt in the dipping sauce. You’ll still get creaminess with a protein boost.
• Make Ahead: You can bread the shrimp ahead of time and refrigerate for a few hours before baking. Perfect for party prep!
• Don’t Overbake: Keep an eye on them. Shrimp cook fast, and you don’t want them turning rubbery.

A Little Story from My Kitchen

This recipe was born one summer evening when I was craving something fun and beachy—but my grill was out of propane (classic, right?). I baked the shrimp instead, and it turned out even better than the fried version. Now, it’s a staple in my house whenever we want a little tropical escape without leaving the kitchen.

Pair it with a chilled glass of white wine and a good playlist, and you’ve got yourself an instant mood booster.

FAQs About Baked Coconut Shrimp with Sweet Chili Mayo

Bring the Beach to Your Table

This Coconut Shrimp with Sweet Chili Mayo is the kind of dish that reminds you that good food doesn’t have to be complicated. With its crispy texture, creamy-spicy sauce, and sunny flavor, it’s guaranteed to make any dinner feel special—even if you’re just eating in your PJs.

So go ahead—grab that bag of shrimp and get baking. Your taste buds (and your family) will thank you.

More Recipes You’ll Love

Looking for more dishes that pair perfectly with your Coconut Shrimp with Sweet Chili Mayo? Here are a few irresistible options from Chicken Magic Recipes that will turn your next meal into a tropical feast—or a cozy night in! Each one complements the sweet, tangy, and savory flavors of your shrimp dish beautifully.

• Craving more tropical flair? Try the Sweet Chili Chicken Bowl with Coconut Lime Drizzle—a vibrant, flavor-packed meal that echoes the same sweet-spicy balance you love.
• Want a fresh side? Pair your shrimp with this crisp Apple Arugula Salad for a light, refreshing contrast.
• If you’re in the mood for a cozy chicken dinner next time, the One-Pan Coconut Lime Chicken keeps the tropical theme going with citrusy notes and creamy coconut goodness.
• And for dessert, treat yourself to Pumpkin Maple Cookies—soft, sweet, and just the right touch of fall comfort after your beachy meal.

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