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Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo
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Baked Coconut Shrimp with Sweet Chili Mayo is a delightful seafood dish that perfectly balances crispy textures with a creamy, tangy dipping sauce. This easy-to-make recipe transforms fresh shrimp into a flavorful treat, ideal for any occasion—from casual family dinners to elegant gatherings. The succulent shrimp are coated in a crunchy blend of toasted coconut and Panko breadcrumbs, then baked to golden perfection. Paired with a homemade sweet chili mayo, this dish is sure to impress your guests or satisfy your cravings for something special. Ready in just 40 minutes, it’s the perfect solution for busy weeknights when you want something delicious without the fuss.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1/2 cup all-purpose flour (or almond flour)
  • 2 large eggs
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup breadcrumbs (Panko recommended)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat shrimp dry with paper towels.
  3. Set up three bowls: mix flour with salt and pepper in one, beaten eggs in another, and combine coconut with breadcrumbs and paprika in the third.
  4. Dip each shrimp into flour, then eggs, and coat thoroughly with the coconut-breadcrumb mixture.
  5. Place breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
  6. For the dipping sauce, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
  7. Serve hot with the sweet chili mayo on the side.

Nutrition

Find it online: https://simpledishmagic.com/baked-coconut-shrimp-with-sweet-chili-mayo/