Baked Coconut Shrimp with Sweet Chili Mayo

Imagine sinking your teeth into crispy, golden-brown shrimp, each bite a burst of tropical sweetness and savory delight. That first taste of the sweet chili mayo is a game-changer, adding a creamy, spicy kick that’ll have you craving more.

This Baked Coconut Shrimp with Sweet Chili Mayo is not just a recipe; it’s a flavor adventure. Perfect for a quick weeknight dinner, a fun party appetizer, or just a little something special to brighten your day, it brings sunshine to your plate with minimal effort and maximum taste.

Here’s why you’ll absolutely adore this recipe:

• Easy peasy! From prep to plate in under 30 minutes, it’s perfect for busy bees who still want a gourmet experience.
• The flavor explosion will tantalize your taste buds with the perfect balance of sweet coconut, succulent shrimp, and spicy mayo.
• Golden-brown and utterly irresistible, these shrimp are a visual treat that will impress your family and friends.
• Adaptable to any occasion, whether you’re hosting a backyard barbecue or enjoying a cozy night in, these shrimp are always a hit.

Ingredients for Baked Coconut Shrimp with Sweet Chili Mayo

Here’s what you’ll need to make this delicious dish:

Large Shrimp Use about 1 pound, peeled and deveined. Ensure they are patted dry for optimal coconut adhesion and a crispy bake.

Unsweetened Shredded Coconut Provides the signature tropical flavor and delightful crunch. Toasting it lightly beforehand can enhance the coconutty aroma.

All-Purpose Flour Helps the egg wash adhere to the shrimp, creating a better base for the coconut coating. A light dusting is all you need.

Eggs Acts as the binding agent, allowing the coconut to stick to the shrimp. Whisk them well for an even coating.

Sweet Chili Sauce Forms the base of the sweet chili mayo, offering a perfect blend of sweetness and spice. Adjust the amount to your preferred heat level.

Mayonnaise Creates a creamy and rich base for the dipping sauce. Full-fat mayonnaise provides the best flavor and texture.

Lime Juice Adds a zesty tang that balances the sweetness and spice, brightening the overall flavor profile. Freshly squeezed is always best.

Salt and Pepper Enhances the natural flavors of the shrimp and balances the sweetness of the coconut and chili sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Follow these simple steps to prepare this delicious dish:

Step 1: Prep the Shrimp

Preheat your oven to 400°F (200°C). Pat the shrimp dry with paper towels. Lightly season them with salt and pepper. This helps the coconut adhere better and ensures a crispy result.

Step 2: Set Up the Breading Station

Create a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, add the unsweetened shredded coconut.

Step 3: Bread the Shrimp

Dredge each shrimp in the flour, ensuring it’s fully coated. Dip the floured shrimp into the whisked eggs, letting any excess drip off. Finally, coat the shrimp thoroughly with the shredded coconut, pressing gently to help it adhere.

Step 4: Bake the Shrimp

Place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the shrimp are cooked through and the coconut is golden brown. Flip halfway through for even cooking.

Step 5: Make the Sweet Chili Mayo

While the shrimp are baking, prepare the sweet chili mayo. In a small bowl, combine the mayonnaise, sweet chili sauce, and lime juice. Stir well until everything is smooth and creamy. Adjust the amount of sweet chili sauce to your taste.

Step 6: Serve and Enjoy

Remove the baked coconut shrimp from the oven and let them cool slightly. Serve immediately with the sweet chili mayo for dipping. Garnish with a lime wedge and some chopped cilantro for a fresh touch. Enjoy the explosion of flavors in every bite!

Perfecting the Cooking Process

For the best results when making this Baked Coconut Shrimp with Sweet Chili Mayo, prepare all your ingredients first. Get the shrimp ready, mix your coconut coating, and whip up that delicious mayo. This ensures a smooth and efficient cooking experience.

Add Your Touch

Want to personalize your Baked Coconut Shrimp? Try using different types of shrimp, or add a pinch of cayenne pepper to the coconut mixture for a spicy kick. For the sweet chili mayo, consider a squeeze of lime juice to brighten the flavor.

Storing & Reheating

If you have any leftover Baked Coconut Shrimp, store them in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) until warmed through. This will help maintain their crispiness.

Here are some tips to ensure your Baked Coconut Shrimp are a smashing success:

• Make sure your shrimp are completely dry before coating them to ensure the coconut adheres properly, resulting in a delightfully crispy crust.

• Don’t overcrowd the baking sheet; give each shrimp some space to bake evenly and achieve that golden-brown perfection we all crave.

• For an extra layer of flavor, lightly toast the shredded coconut in a dry pan before coating the shrimp. This elevates the nutty taste.

(Personal anecdote formated as paragraph subheading)

The first time I made this for a potluck, everyone devoured it! My friend even asked for the recipe, saying it was the best coconut shrimp she’d ever had. That’s when I knew I had a winner.

The Tale of the Tropical Temptation: Baked Coconut Shrimp with Sweet Chili Mayo

Let’s be honest, sometimes the thought of cooking feels like climbing Mount Everest in flip-flops, right? But fear not, fellow food adventurers! Today, we’re embarking on a culinary journey that’s less Everest, more a gentle stroll on a sunny beach with a piña colada in hand (okay, maybe not a *real* piña colada, but you get the vibe). We’re talking about Baked Coconut Shrimp with Sweet Chili Mayo – a dish so delightful, so ridiculously easy, it’s practically criminal.

Now, I know what you might be thinking: “Baked? Coconut shrimp? Isn’t that… boring?” Absolutely not! Forget everything you think you know about boring baked shrimp. This recipe is a flavor explosion waiting to happen. Imagine succulent shrimp, cloaked in a crispy, golden blanket of toasted coconut, all topped off with a creamy, sweet-and-spicy mayo that will make your taste buds sing. Are you drooling yet? Because I am.

Why This Recipe Rocks (and Doesn’t Fry)

Let’s address the elephant in the room: why baked and not fried? First off, let’s be honest, frying can be a messy, greasy affair. Nobody wants to spend their evening battling oil splatters and feeling like they’ve just wrestled a deep fryer. Baking is cleaner, easier, and arguably healthier. Plus, with the right technique, you can achieve that craveable crispy texture without the extra calories.

Secondly, this recipe is all about convenience. Minimal effort, maximum flavor. It’s perfect for weeknight dinners when you’re short on time but still want something that feels a little bit fancy. Or, it’s a fantastic appetizer for parties – easy to prepare ahead of time and always a crowd-pleaser.

The Star of the Show: The Shrimp

Okay, let’s talk shrimp. Fresh or frozen? That’s the million-dollar question, isn’t it? If you have access to truly fresh, high-quality shrimp, then by all means, go for it! But don’t feel pressured. Frozen shrimp, when thawed properly, can be just as good. Just make sure to thaw them completely and pat them dry before you start.

Size matters too! I prefer using large or jumbo shrimp for this recipe. They hold up better during baking and provide a satisfying bite. And don’t forget to peel and devein them. Nobody wants to encounter a surprise vein while enjoying their delicious coconut shrimp. Trust me on this one.

Coconutty Goodness: The Coating

Now for the magic ingredient: coconut! Unsweetened shredded coconut is the way to go here. We’re adding sweetness with the mayo later, so we don’t want to overload on sugar in the coating. Toasting the coconut before coating the shrimp is key to achieving that irresistible crispy texture and nutty flavor. Just a few minutes in a dry pan over medium heat, stirring constantly, until it’s lightly golden brown. Watch it carefully, because it can burn quickly!

Besides the coconut, the coating includes panko breadcrumbs for extra crunch, a little bit of flour to help the coconut adhere, and some seasonings like garlic powder, onion powder, and a pinch of salt and pepper. Feel free to experiment with other seasonings too! A little smoked paprika or chili powder can add a nice kick.

The Sweet and Spicy Symphony: Sweet Chili Mayo

This is where the real magic happens. The sweet chili mayo is the perfect complement to the crispy coconut shrimp. It’s creamy, tangy, sweet, and has just the right amount of heat. You can easily find sweet chili sauce in most grocery stores, usually in the Asian foods aisle.

To make the mayo, simply combine mayonnaise (I prefer using avocado oil mayo for a healthier option), sweet chili sauce, a squeeze of lime juice, and a pinch of red pepper flakes for extra heat. Taste and adjust the ingredients to your liking. If you prefer a milder flavor, use less sweet chili sauce. If you like it spicier, add more red pepper flakes.

Baking to Perfection: The Technique

Alright, let’s get baking! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Dip each shrimp in the flour, then the egg mixture, and finally coat it generously with the toasted coconut mixture.

Arrange the coated shrimp on the prepared baking sheet, making sure they’re not overcrowded. Bake for 12-15 minutes, or until the shrimp are cooked through and the coconut is golden brown and crispy.

Serving Suggestions: Because Presentation Matters

Once your Baked Coconut Shrimp are golden brown and perfectly crispy, it’s time to serve! Arrange them on a platter and drizzle generously with the sweet chili mayo. Garnish with a sprinkle of fresh cilantro or chopped green onions for a pop of color.

These shrimp are delicious served as an appetizer with a side of fresh pineapple salsa or a simple green salad. They also make a fantastic main course served with rice and steamed vegetables. For a fun twist, try serving them in tacos with shredded cabbage, avocado, and a drizzle of the sweet chili mayo.

Troubleshooting Tips: Avoiding Culinary Catastrophes

Even the best recipes can sometimes go wrong. Here are a few common mistakes to avoid:

• **Soggy Shrimp:** Make sure to pat the shrimp dry before coating them. Excess moisture will prevent the coconut from sticking properly and result in soggy shrimp.

• **Burnt Coconut:** Keep a close eye on the coconut while toasting it. It can burn quickly, which will give your shrimp a bitter taste.

• **Undercooked Shrimp:** Shrimp cook quickly, so be careful not to overbake them. Overcooked shrimp will be tough and rubbery. They’re done when they turn pink and opaque.

• **Bland Flavor:** Don’t be afraid to season the coconut coating generously. A little salt, pepper, garlic powder, and onion powder can make a big difference. And don’t forget the lime juice in the sweet chili mayo! It brightens up the flavors and adds a zing.

Ingredient List for Your Shopping Trip

Here’s a handy list of everything you’ll need to create this tropical delight:

• 1 pound large or jumbo shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tablespoon lime juice
• Pinch of red pepper flakes (optional)
• Fresh cilantro or green onions for garnish (optional)

Now go forth and conquer your kitchen! This Baked Coconut Shrimp with Sweet Chili Mayo is guaranteed to be a hit. Enjoy!

Conclusion for Baked Coconut Shrimp with Sweet Chili Mayo:

This Baked Coconut Shrimp with Sweet Chili Mayo is a guaranteed crowd-pleaser, offering a delightful balance of textures and tastes. The crispy coconut coating gives way to succulent shrimp, perfectly complemented by the sweet and spicy kick of the mayo. Quick to prepare and bake, it’s an ideal dish for busy weeknights or easy entertaining. So go ahead, give it a try! You might just discover your new favorite appetizer or a surprisingly simple dinner that will leave everyone wanting more.

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FAQs:

Can I use frozen shrimp for this Baked Coconut Shrimp with Sweet Chili Mayo recipe?

Absolutely! Frozen shrimp works wonderfully. Just make sure to thaw them completely and pat them dry with paper towels before you start. This will help the coconut adhere better and prevent the shrimp from becoming soggy. Nobody wants soggy shrimp! Think of it like prepping for a beach day – you wouldn’t want to jump in the water fully clothed, right? Same principle applies to our little crustacean friends. Thaw, dry, and they’re ready to party in that coconut coating!

What’s the best way to ensure the coconut sticks to the shrimp?

The secret weapon here is the egg wash! Think of it as culinary glue. Make sure the shrimp are well-coated in the flour, then thoroughly dipped in the egg, and finally, generously coated in the coconut. Press the coconut gently onto the shrimp to help it adhere. It’s like giving them a cozy coconut sweater! If you find the coconut isn’t sticking, you can always add a little extra egg wash.

How do I make the Sweet Chili Mayo less spicy?

If you’re not a fan of intense heat, no worries! You can definitely tame the spice in the sweet chili mayo. Start by adding the sweet chili sauce a little at a time, tasting as you go. You can also add a squeeze of lime juice or a dash of honey to mellow out the flavors. Alternatively, mix in a little extra mayonnaise to dilute the spice. Remember, it’s like adding water to a too-strong coffee – just a little at a time until it’s perfect for your taste buds.

What other dipping sauces would pair well with this Baked Coconut Shrimp recipe?

While the Sweet Chili Mayo is a star, there are plenty of other dipping sauces that would be delicious with this baked coconut shrimp! Consider a tangy pineapple salsa, a creamy avocado ranch, or even a simple honey-mustard sauce. Get creative and experiment with flavors you love! Think of it as a culinary adventure – who knows what delicious combinations you might discover? Don’t be afraid to venture outside your comfort zone and find your perfect dipping sauce match.