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Close-up of golden, crispy Coconut Shrimp with Sweet Chili Mayo being dipped into creamy sauce, topped with fresh herbs.

Baked Coconut Shrimp with Sweet Chili Mayo

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  • Author: Aneta
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Crispy, golden Coconut Shrimp with Sweet Chili Mayo baked to perfection! Juicy shrimp coated in coconut and breadcrumbs, paired with a creamy, tangy-sweet dipping sauce that’s irresistible. A quick, tropical-inspired appetizer or dinner ready in under 30 minutes!

Ingredients

Scale

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 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 for 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

Instructions

  1. Preheat the Oven:
    Preheat to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Prep the Shrimp:
    Pat shrimp dry with paper towels to help the coating stick and crisp up perfectly.

  3. Set Up the Breading Station:

    • Bowl 1: Mix flour with salt and pepper.

    • Bowl 2: Beat eggs.

    • Bowl 3: Combine shredded coconut, breadcrumbs, and paprika.

  4. Coat the Shrimp:
    Dip each shrimp in flour, then egg, then roll in the coconut-breadcrumb mixture, pressing gently to coat evenly.

  5. Bake:
    Arrange shrimp in a single layer on the baking sheet.
    Bake 12–15 minutes, flipping halfway through, until golden and crispy.

  6. Make the Sweet Chili Mayo:
    While shrimp bakes, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl. Adjust seasoning to taste.

  7. Serve:
    Serve shrimp hot with Sweet Chili Mayo for dipping. Garnish with parsley or lime wedges for a fresh finish.

Notes

For extra crispiness, lightly spray the shrimp with oil before baking.
Want a spicy kick? Add a pinch of cayenne to the breadcrumb mixture.
Air Fryer Method: Cook at 375°F for 8–10 minutes, flipping halfway.
Store leftovers in an airtight container up to 3 days; reheat in the oven.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer / Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 4–5 shrimp
  • Calories: 310 kcal
  • Sugar: 5 g
  • Sodium: 620 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 180 mg

Find it online: https://chickenmagicrecipes.com/coconut-shrimp-with-sweet-chili-mayo/