Quick Baked Coconut Shrimp with Sweet Chili Mayo

If you’re looking to whip up a delightful dish that’s quick and easy, this baked coconut shrimp with sweet chili mayo is just what you need. Perfect as an appetizer or a main course, this recipe captures the tropical flavors of coconut and pairs them beautifully with a creamy, tangy sauce.

Why make this recipe

This recipe is not only simple and quick to prepare, but it also delivers a mouthwatering crunch with every bite. The shrimp are baked, making them a healthier alternative to frying while still retaining that crispy texture. Plus, the sweet chili mayo adds a delicious pop of flavor that complements the coconut perfectly.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup sweet chili sauce
• 1 tablespoon mayonnaise
• Salt and pepper to taste
• Optional: rice, salad, or roasted vegetables for serving

How to make it

1. Preheat the oven to 400°F (200°C).
2. Set up a breading station by placing the shredded coconut and breadcrumbs in separate bowls.
3. Dip each shrimp into the beaten eggs, then coat with a mixture of coconut and breadcrumbs.
4. Place the coated shrimp on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes until golden and crispy.
6. Meanwhile, mix the sweet chili sauce and mayonnaise in a small bowl to create the dip.
7. Serve the baked shrimp warm with the sweet chili mayo and optionally alongside rice, salad, or roasted veggies.

How to serve it

This baked coconut shrimp is best enjoyed fresh out of the oven while it’s still warm and crispy. Serve it with the sweet chili mayo on the side for dipping. You can also add a side of rice, a fresh salad, or some roasted vegetables to complete the meal.

How to store it

If you have leftovers, let the shrimp cool completely, then store them in an airtight container in the refrigerator. They will last for up to 2 days. Reheat in the oven at a low temperature to help maintain their crispiness.

Helpful tips

• For an extra layer of flavor, consider seasoning the shrimp with some garlic powder or paprika before battering them.
• Make sure to space the shrimp evenly on the baking sheet to ensure they cook evenly and get that perfect crunch.

Optional variations

• If you’re looking for a spicier twist, add some cayenne pepper to the breadcrumbs or incorporate some chopped jalapeños into the mayo.
• You can also use panko breadcrumbs instead of regular breadcrumbs for an even crispier texture.

Frequently asked questions

Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before breading.

Can I bake the shrimp instead of frying?
Absolutely! This recipe is specifically designed to be baked, which makes it a healthier choice.

What can I substitute for sweet chili sauce?
If you don’t have sweet chili sauce, you can mix some honey with sriracha for a similar sweet and spicy flavor profile.

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