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Baked Coconut Shrimp with Sweet Chili Mayo Recipe
Ben Carraoli

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

I absolutely love making this Baked Coconut Shrimp with Sweet Chili Mayo 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. Patting the shrimp dry is key for crunch. I gently blot them with paper towels, making sure there’s no excess moisture before breading.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

 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.