Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that brings tropical flavors straight to your kitchen. This recipe offers a crispy, golden exterior and succulent shrimp that pairs perfectly with a creamy, zesty sauce. Perfect for parties, family dinners, or casual gatherings, this dish will impress everyone at the table. Its simplicity and vibrant taste make it a standout option among shrimp recipes.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe takes only 40 minutes from start to finish, making it ideal for busy weeknights or last-minute entertaining.
• Flavorful and Crispy: The coconut adds a unique sweetness that complements the shrimp’s natural flavor while the Panko breadcrumbs provide an irresistible crunch.
• Versatile Dish: Serve as an appetizer, main course, or even as part of a seafood platter; this dish fits any occasion seamlessly.
• Healthier Alternative: Baked instead of fried, this version retains all the flavor without excess oil, making it a healthier choice for indulgence.
• Customizable Sauce: The sweet chili mayo can easily be adjusted to suit your taste; add more lime juice for tang or extra chili sauce for heat.

Tools and Preparation

To make Baked Coconut Shrimp with Sweet Chili Mayo efficiently, having the right tools is essential.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Three mixing bowls
• Whisk
• Paper towels

Importance of Each Tool

• Baking sheet: Provides even heat distribution for perfectly baked shrimp.
• Parchment paper: Prevents sticking and makes cleanup easy.
• Three mixing bowls: Keeps your breading station organized for smooth preparation.

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut, unsweetened
• 1/2 cup all-purpose flour, or almond flour for gluten-free
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup breadcrumbs, Panko recommended

For the Sweet Chili Mayo:

• 1/2 cup mayonnaise, or Greek yogurt for a lighter option
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• 1/2 teaspoon garlic powder

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your shrimp will cook evenly and become crispy.

Step 2: Prepare Shrimp

Pat shrimp dry with paper towels. Removing excess moisture helps achieve a better crust when baking.

Step 3: Set Up Your Breading Station

Set up three bowls:
1. In the first bowl, combine flour with salt and pepper.
2. In the second bowl, have your beaten eggs ready.
3. In the third bowl, mix shredded coconut with breadcrumbs and paprika.

Step 4: Bread the Shrimp

Dip each shrimp into the flour mixture first, making sure it’s well-coated. Next, dip it into the beaten eggs before finally coating it in the coconut-breadcrumb mixture.

Step 5: Bake the Shrimp

Place the breaded shrimp on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway through to ensure even browning.

Step 6: Make Sweet Chili Mayo

In a small bowl, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.

Step 7: Serve

Enjoy your baked coconut shrimp hot out of the oven with sweet chili mayo on the side for dipping!

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or enjoying a cozy night in, these shrimp are sure to impress. Here are some serving suggestions to elevate your dining experience.

Appetizer Platter

• Serve the baked shrimp as part of an appetizer platter alongside fresh vegetables like carrots and bell peppers for dipping. This adds a colorful touch and makes for a healthy option.

Tropical Salad

• Pair the shrimp with a tropical salad made of mixed greens, mango slices, and avocado. Drizzle with a light vinaigrette, adding freshness to the rich flavors of the shrimp.

Rice Bowl

• Create a delicious rice bowl by placing the shrimp over coconut rice or jasmine rice. Top with cilantro and lime wedges for an extra burst of flavor.

Tacos

• Use the baked shrimp as filling for tacos. Add shredded cabbage, diced tomatoes, and drizzle with sweet chili mayo for a fun twist on taco night.

Cocktail Party

• Serve the shrimp at your next cocktail party as finger food. Provide toothpicks for easy eating and pair them with refreshing drinks like lemonade or iced tea.

How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo

To achieve the best results when making Baked Coconut Shrimp with Sweet Chili Mayo, consider these helpful tips.

• Choose fresh shrimp: Fresh shrimp will enhance the flavor and texture of your dish. If using frozen shrimp, ensure they are fully thawed before cooking.
• Use unsweetened coconut: Opting for unsweetened shredded coconut will prevent your dish from becoming overly sweet and allows the natural flavors to shine.
• Preheat properly: Ensure your oven is preheated to 400°F (200°C) before baking. This helps achieve that perfect golden-brown crust on the shrimp.
• Don’t overcrowd the pan: Space out the shrimp on the baking sheet to allow even cooking and crispiness. Overcrowding can lead to steaming instead of baking.

Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp pairs beautifully with various side dishes that complement its flavors. Here’s a list of side dishes that will elevate your meal.

1. Mango Salsa: A refreshing mango salsa made from diced mango, red onion, cilantro, and lime juice adds sweetness and acidity that balances the richness of the shrimp.
2. Coconut Rice: Fluffy coconut rice is a perfect pairing, enhancing the tropical flavor profile while providing a comforting base for your meal.
3. Grilled Asparagus: Lightly grilled asparagus drizzled with olive oil and lemon juice adds a crunchy texture and bright flavor contrast to the dish.
4. Quinoa Salad: A colorful quinoa salad mixed with cherry tomatoes, cucumber, and herbs offers a nutritious option that complements the shrimp well.
5. Sweet Potato Fries: Crispy baked sweet potato fries are not only satisfying but also add a hint of sweetness that pairs nicely with sweet chili mayo.
6. Coleslaw: A tangy coleslaw made from cabbage and carrots provides crunch and acidity, balancing out the rich flavors of the baked coconut shrimp.
7. Steamed Broccoli: Simple steamed broccoli tossed in lemon zest makes for an easy yet nutritious side that brightens up any plate.
8. Hush Puppies: These fried cornmeal balls add comfort food vibes to your meal while providing a delightful crunch alongside the tender shrimp.

Common Mistakes to Avoid

Avoiding common mistakes can make your Baked Coconut Shrimp with Sweet Chili Mayo come out perfectly every time.

• Skipping the Drying Step: Not patting the shrimp dry before breading can lead to soggy coating. Always ensure they are properly dried to achieve a crispy texture.
• Inconsistent Breading: Failing to coat shrimp evenly can result in some pieces being undercooked or lacking flavor. Make sure each shrimp is fully coated in flour, egg, and coconut-breadcrumb mixture.
• Incorrect Oven Temperature: Baking at the wrong temperature may cause uneven cooking. Always preheat your oven to 400°F (200°C) for the best results.
• Not Flipping the Shrimp: Forgetting to flip the shrimp halfway through baking can lead to uneven browning. Remember to turn them for an even crispiness.
• Overcooking or Undercooking: Keeping shrimp in the oven too long can make them tough. Monitor closely and remove them when they reach a golden color.

Refrigerator Storage

• Store baked coconut shrimp in an airtight container.
• They will last up to 3 days in the refrigerator.
• Place parchment paper between layers to prevent sticking.

Freezing Baked Coconut Shrimp with Sweet Chili Mayo

• Allow the shrimp to cool completely before freezing.
• Use a freezer-safe container or bag for storage.
• They can be frozen for up to 2 months for best quality.

Reheating Baked Coconut Shrimp with Sweet Chili Mayo

• Oven: Preheat to 350°F (175°C). Bake for about 10 minutes until heated through and crispy.
• Microwave: Use a microwave-safe plate and heat in 30-second intervals, but note this may result in softer shrimp.
• Stovetop: Heat a non-stick skillet over medium heat and warm the shrimp for about 5 minutes, turning occasionally.

Frequently Asked Questions

How do I prepare Baked Coconut Shrimp with Sweet Chili Mayo?

To prepare, coat large peeled and deveined shrimp in flour, beaten eggs, and a mix of shredded coconut and breadcrumbs, then bake until golden.

What is the best way to serve Baked Coconut Shrimp with Sweet Chili Mayo?

Serve these delicious bites hot alongside homemade or store-bought sweet chili mayo for dipping—perfect as an appetizer or snack.

Can I customize my Baked Coconut Shrimp with Sweet Chili Mayo?

Absolutely! Feel free to add spices or herbs like cayenne pepper or cilantro to your breading mixture for extra flavor!

Is it possible to make Baked Coconut Shrimp gluten-free?

Yes! Substitute all-purpose flour with almond flour and use gluten-free breadcrumbs for a tasty gluten-free version.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is not only delicious but also versatile enough for any occasion. You can customize this dish by adding different spices or serving it with various dipping sauces. Give it a try; it’s sure to impress family and friends!