I absolutely love making this Baked Coconut Shrimp with Sweet Chili Mayo Recipe whenever I want a dish that’s both crispy and tropical. The moment the shrimp bake, my kitchen fills with the sweet, nutty aroma of coconut that instantly makes me feel like I’m on a beach vacation.
Pairing the shrimp with a creamy, zesty sweet chili mayo makes each bite irresistible. What I enjoy most is how quick and easy it is to prepare—perfect for a weeknight dinner or impressing guests at a gathering. Every time I serve this, it disappears in minutes! If you enjoy flavorful, easy meals, you can also enjoy this One Pot Chicken Parmesan Pasta Recipe for a comforting pasta twist.
Ingredients
Here’s what I use to make my baked coconut shrimp perfectly crunchy and flavorful:
For the Shrimp:
• Large Shrimp – 1 lb – peeled and deveined for the best texture.
• Shredded Coconut – 1 cup – I prefer unsweetened for a balanced sweetness.
• All-Purpose Flour – 1/2 cup – helps the egg and breadcrumbs stick; almond flour works for gluten-free.
• Eggs – 2 large, beaten – acts as the binding agent for the coating.
• Salt – 1/2 teaspoon – enhances flavor.
• Black Pepper – 1/2 teaspoon – adds mild heat; adjust to taste.
• Paprika – 1 teaspoon – gives color and a subtle spice.
• Breadcrumbs – 1 cup (Panko recommended) – creates a crisp outer layer; can use gluten-free breadcrumbs.
For the Sweet Chili Mayo:
• Mayonnaise – 1/2 cup – creamy base; Greek yogurt can substitute for a lighter option.
• Sweet Chili Sauce – 2 tablespoons – adds sweet, tangy flavor.
• Lime Juice – 1 teaspoon – brightens the sauce.
• Garlic Powder – 1/2 teaspoon – adds savory depth.
Note: Serves several depending on portion size.
Variations
I like experimenting with this recipe, and here are some ways you can tweak it:
• Gluten-Free: Swap flour and breadcrumbs for almond flour and gluten-free breadcrumbs.
• Protein Swap: Use chicken breast strips instead of shrimp for a family-friendly twist, similar to the style of French Onion Soup Burgers Recipe.
• Seasoned Breadcrumbs: Italian herb or garlic breadcrumbs boost flavor.
• Spicy Version: Add cayenne pepper or hot sauce to the coating for heat.
• Herbed Mayo: Mix in fresh herbs like cilantro or dill for freshness.
• Coconut Milk Dip: Replace mayo with coconut milk and lime for a lighter, tropical dip.
Cooking Time
This recipe comes together fast:
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
Equipment You Need
• Baking Sheet – for cooking shrimp evenly.
• Parchment Paper – prevents sticking and makes cleanup easy.
• Three Bowls – for setting up a breading station.
• Whisk – to mix sweet chili mayo ingredients.
• Tongs – for handling shrimp without ruining the coating.
How to Make Baked Coconut Shrimp with Sweet Chili Mayo
Preheat the Oven
I always start by heating my oven to 400°F (200°C). A hot oven ensures the shrimp bake quickly and get crispy without drying out.
Prepare the Shrimp
Patting the shrimp dry is key for crunch. I gently blot them with paper towels, making sure there’s no excess moisture before breading.
Set Up Breading Station
I create three bowls: one with seasoned flour, another with beaten eggs, and the third with coconut and breadcrumbs mixed with paprika. This makes coating each shrimp simple and mess-free.
Bread the Shrimp
I dip each shrimp first in flour, then egg, and finally the coconut-breadcrumb mixture. Ensuring every inch is coated gives a perfect crunch once baked.
Bake the Shrimp
Arranged on a parchment-lined sheet, I bake the shrimp for 12–15 minutes, flipping halfway. They should be golden, crispy, and firm to the touch when done.
Make Sweet Chili Mayo
I whisk together mayo, sweet chili sauce, lime juice, and garlic powder in a small bowl. I taste and adjust as needed for a balanced sweet-spicy dip.
Serve
I serve the shrimp hot with a side of sweet chili mayo. A squeeze of lime or fresh cilantro on top adds extra zing and makes it look restaurant-ready.
Additional Tips for Making this Recipe Better
From my experience, these tips elevate the dish:
• Always thaw and pat dry shrimp thoroughly for crispiness.
• Marinate shrimp in lime juice and garlic for extra flavor before breading.
• Flip shrimp halfway through baking for even browning.
• Use unsweetened coconut to avoid an overly sweet coating.
• Watch baking time closely; shrimp cook fast and can dry out if overbaked.
How to Serve Baked Coconut Shrimp with Sweet Chili Mayo
I love serving these shrimp as an appetizer or main dish. A few ideas:
• Fresh mango salsa adds a fruity, refreshing contrast.
• Crispy coleslaw provides a cool, crunchy balance.
• Quinoa salad with citrus vinaigrette pairs beautifully with tropical flavors.
• Garlic rice is a comforting base that soaks up the dipping sauce.
• Garnish with lime wedges or cilantro to make the dish pop visually.
Nutritional Information
Here’s a quick look at what you get per serving:
• Calories: ~320
• Protein: 18g
• Carbohydrates: 22g
• Fat: 18g
Make Ahead and Storage
Storing
Leftover shrimp keep in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Freezing
Freeze shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
Bake frozen shrimp directly at 400°F (200°C) for 15–20 minutes until hot and crisp.
Why You’ll Love This Recipe
Here’s why I keep making it:
• Tropical Flavor: Each bite tastes like a mini-vacation.
• Quick and Easy: Ready in just 25 minutes, even for beginners.
• Versatile: Works as an appetizer, snack, or main dish.
• Crowd-Pleasing: Everyone loves the crunchy coconut coating.
• Customizable: Gluten-free, spicy, or herbed versions let you tailor it to your taste.
This Baked Coconut Shrimp with Sweet Chili Mayo is a dish I make again and again because it’s quick, flavorful, and always impresses. Its tropical charm and easy prep make it a go-to for both casual dinners and special occasions.
Baked Coconut Shrimp with Sweet Chili Mayo Recipe
Ingredients
Method
- I always start by heating my oven to 400°F (200°C). A hot oven ensures the shrimp bake quickly and get crispy without drying out.
- Patting the shrimp dry is key for crunch. I gently blot them with paper towels, making sure there’s no excess moisture before breading.
- I create three bowls: one with seasoned flour, another with beaten eggs, and the third with coconut and breadcrumbs mixed with paprika. This makes coating each shrimp simple and mess-free.
- I dip each shrimp first in flour, then egg, and finally the coconut-breadcrumb mixture. Ensuring every inch is coated gives a perfect crunch once baked.
- Arranged on a parchment-lined sheet, I bake the shrimp for 12–15 minutes, flipping halfway. They should be golden, crispy, and firm to the touch when done.
- I whisk together mayo, sweet chili sauce, lime juice, and garlic powder in a small bowl. I taste and adjust as needed for a balanced sweet-spicy dip.
- I serve the shrimp hot with a side of sweet chili mayo. A squeeze of lime or fresh cilantro on top adds extra zing and makes it look restaurant-ready.
Notes
Marinate shrimp in lime juice and garlic for extra flavor before breading.
Flip shrimp halfway through baking for even browning.
Use unsweetened coconut to avoid an overly sweet coating.
Watch baking time closely; shrimp cook fast and can dry out if overbaked.