Oh my goodness, let me tell you about my absolute favorite appetizer: Baked Coconut Shrimp with Sweet Chili Mayo! When I first tried this dish at a beachside restaurant, I was instantly hooked. The crunchy, golden-brown shrimp paired with that sweet, tangy dipping sauce was just heavenly. I mean, who doesn’t love a dish that brings a taste of the tropics right to your kitchen? It’s like a mini vacation on a plate!

What I adore about this recipe is how simple yet impressive it is. You can whip it up for a cozy night in or wow your friends at a gathering. The crispy coconut coating is so satisfying, and the shrimp stays juicy and tender inside. Plus, making it baked instead of fried means you can enjoy a bit of indulgence without the guilt. Trust me, once you’ve made these, they’ll be a regular request at your table. So, roll up your sleeves, and let’s get cooking—this is one dish you won’t want to miss!

Ingredients List

Alright, so let’s gather everything we need for these scrumptious Baked Coconut Shrimp with Sweet Chili Mayo! Having all your ingredients prepped and ready to go is key to a smooth cooking experience. Here’s what you’ll need:

1 pound large shrimp – Make sure they’re peeled and deveined for easy eating. I love using fresh shrimp, but frozen works great too; just thaw them out first!
1 cup shredded coconut – This is where the magic happens! Use sweetened or unsweetened, depending on your preference. Either way, it’ll add that delightful tropical flavor.
1 cup panko breadcrumbs – These give the shrimp an extra crunch. Trust me, you’ll want the panko for that perfect texture!
2 eggs, beaten – This will help the coconut and breadcrumbs stick beautifully to the shrimp.
1/2 cup all-purpose flour – A light dusting of flour helps the egg wash adhere better. Don’t skip this step!
1/2 cup sweet chili sauce – This is for dipping, and oh boy, it’s a game-changer! You can find this in any grocery store.
1 tablespoon lime juice – A little zing to brighten up the sauce. Fresh lime juice is the best, but bottled works too!
Salt and pepper to taste – Seasoning is everything, so don’t forget to add these!

Now that you’ve got all your ingredients lined up, we’re ready to get cooking! Let’s make some magic happen in the kitchen!

How to Prepare Baked Coconut Shrimp with Sweet Chili Mayo

Now that we’ve got our ingredients all set, let’s dive into the fun part—preparing those delicious Baked Coconut Shrimp with Sweet Chili Mayo! This recipe is all about creating that perfect, crispy coating while keeping the shrimp juicy and tender on the inside. Follow my step-by-step instructions, and you’ll have these beauties ready in no time!

Step-by-Step Instructions

First things first, preheat your oven to 400°F (200°C). This is key for getting that golden-brown color and crunchy texture. Trust me, you don’t want to skip this step!
Next, let’s set up our breading station. I like to use three shallow bowls: one for the flour, one for the beaten eggs, and the last one for the mixture of shredded coconut and panko breadcrumbs. This makes everything organized and easy to work with.
Take your shrimp and season them generously with salt and pepper. This is where the flavor begins, so don’t be shy!
Now, grab a shrimp and dredge it in the flour, making sure to coat it evenly. This will help the egg stick later on. Shake off any excess flour—no need for clumps!
Next, dip the floured shrimp into the beaten egg, letting any excess drip off. You want a nice even coating of egg for that coconut and panko to adhere perfectly.
Now comes the fun part! Roll the shrimp in the coconut and panko mixture, pressing gently to ensure it sticks well. You want each shrimp to be generously coated—this is where the crunch comes from!
Once your shrimp are all breaded, arrange them on a baking sheet lined with parchment paper. Make sure they’re spaced out nicely, so they can bake evenly.
Pop them in the oven and bake for 15-20 minutes or until they’re beautifully golden brown and crispy. Keep an eye on them, and if your oven runs hot, you might want to check a minute or two early.
While those scrumptious shrimp are baking, mix the sweet chili sauce and lime juice in a small bowl for your dipping sauce. Give it a taste and adjust if you want more lime for that extra zing!
Once the shrimp are out of the oven, serve them hot alongside your sweet chili mayo. Enjoy the crunch and flavor explosion!

Tips for Success

Alright, let’s make sure you nail these Baked Coconut Shrimp with Sweet Chili Mayo! Here are some of my top tips to ensure you achieve shrimp perfection:

Pat it dry: Before you start breading, make sure your shrimp are patted dry with paper towels. This helps the coating stick better and keeps them from getting soggy.
Don’t rush the breading: Take your time when coating the shrimp! Make sure each piece gets a good, even layer of flour, egg, and the coconut-panko mix. That crunch is everything!
Oven temperature matters: Keep your oven preheated to 400°F (200°C) for that perfect golden-brown crust. If your oven tends to run cool, you may need to adjust the time slightly.
Keep an eye on them: Baking times can vary depending on your oven, so check for that beautiful golden color around the 15-minute mark. You want them crispy, not burnt!
Experiment with spices: Feeling adventurous? Add some cayenne pepper or paprika to the flour for a spicy kick. It adds a wonderful depth of flavor that pairs beautifully with the sweet chili sauce!

With these tips in your back pocket, you’re all set to impress your family and friends with this irresistible dish. Happy cooking!

Variations

Now, let’s get a little creative with these Baked Coconut Shrimp with Sweet Chili Mayo! There are so many fun ways to mix it up while keeping that tropical essence. For starters, why not try different dipping sauces? A tangy pineapple salsa or a creamy avocado dip can elevate your shrimp to new heights!

If you’re feeling adventurous, you could add spices to the coconut and panko mixture. A pinch of cayenne or a sprinkle of smoked paprika can give it a nice kick! You could even switch up the coconut for crushed nuts like almonds or pistachios for a different texture and flavor profile.

And don’t forget about the shrimp! Try using a mix of seafood, like scallops or even fish fillets, for a delightful seafood platter. Whatever you choose, remember to have fun with it—cooking is all about experimenting!

Nutritional Information

Let’s talk nutrition! These Baked Coconut Shrimp with Sweet Chili Mayo are not only delicious but also pack a punch when it comes to flavor and satisfying your cravings. Here’s a quick estimate of the nutritional values per serving, which consists of four shrimp:

Calories: 250
Protein: 15g
Fat: 10g
Carbohydrates: 30g
Sugar: 5g
Sodium: 300mg
Cholesterol: 150mg

Keep in mind that these values can vary based on the specific ingredients and portion sizes you use, but this should give you a good idea of what to expect. Enjoying these shrimp as part of a balanced meal is a delightful way to indulge without feeling guilty!

Serving Suggestions

Now that you’ve got those heavenly Baked Coconut Shrimp with Sweet Chili Mayo ready to go, let’s talk about what to serve alongside them! These shrimp shine as a fantastic appetizer, but they can easily be paired with a few delicious sides to create a complete meal. I love serving them with a refreshing cucumber salad dressed in a light vinaigrette—it adds a nice crunch and balances the richness of the shrimp.

Another great option is some coconut rice. The subtle sweetness of the coconut rice complements the shrimp perfectly, transporting you straight to the tropics! You can also whip up some grilled vegetables for a colorful, healthy side. Just toss your favorite veggies with olive oil, salt, and pepper, then grill them to perfection. These additions will elevate your shrimp game and impress everyone at the table!

FAQ Section

Got some questions about making these delightful Baked Coconut Shrimp with Sweet Chili Mayo? Don’t worry, I’ve got you covered! Here are a few common queries I often hear:

Can I use frozen shrimp?
Absolutely! Just make sure to properly thaw your shrimp before starting. I recommend placing them in the fridge overnight or running them under cold water for quicker defrosting. Pat them dry well for the best coating.

How can I make them spicier?
If you like a bit of heat, try adding cayenne pepper or chili powder to the flour before breading. You could also mix some hot sauce into the sweet chili mayo for an extra kick!

Can I make these shrimp ahead of time?
You can prep the shrimp and bread them, then cover and refrigerate until you’re ready to bake. Just remember to bake them fresh for that ultimate crunch!

What other dips can I serve with these shrimp?
Besides sweet chili mayo, a tangy mango salsa or a creamy garlic aioli works wonders too! Feel free to get creative with your favorite dips!

How do I know when the shrimp are done?
They’re done when they’re golden brown and crispy! If you have a food thermometer, shrimp are perfectly cooked at an internal temperature of 120°F (49°C). But don’t worry, they’ll look gorgeous and golden before that!

With these answers in your back pocket, you’re all set to tackle any question that comes your way while making these scrumptious shrimp!

Equipment List

Before diving into the deliciousness of Baked Coconut Shrimp with Sweet Chili Mayo, let’s make sure you have all the right tools on hand. Here’s what you’ll need to get started:

Baking sheet: A good, sturdy baking sheet lined with parchment paper is essential for that crispy finish. It helps the shrimp bake evenly and makes clean-up a breeze!
Three shallow bowls: You’ll need these for setting up your breading station—one for flour, one for the beaten eggs, and one for the coconut and panko mixture.
Tongs or a fork: These will help you transfer the shrimp from one bowl to another without making a mess. Plus, they’re great for flipping the shrimp if needed!
Mixing bowl: A small bowl is perfect for mixing your sweet chili sauce and lime juice for dipping. You can even use it to combine any spices if you decide to get adventurous!
Paper towels: Handy for patting the shrimp dry before breading. This little step is crucial for getting that coating to stick!

With these tools in your kitchen arsenal, you’re all set to whip up some amazing shrimp! Let’s get cooking!

Baked Coconut Shrimp with Sweet Chili Mayo: 7 Comforting Tips

Author: Lisa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: Asian
Diet: Gluten Free

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Description

Crispy baked coconut shrimp served with a sweet chili mayo dip.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
1 cup shredded coconut
1 cup panko breadcrumbs
2 eggs, beaten
1/2 cup all-purpose flour
1/2 cup sweet chili sauce
1 tablespoon lime juice
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for a mixture of coconut and panko.
Season the shrimp with salt and pepper.
Dredge each shrimp in flour, dip in the egg, then coat with the coconut and panko mixture.
Place the shrimp on a baking sheet lined with parchment paper.
Bake for 15-20 minutes until golden brown and crispy.
In a small bowl, mix sweet chili sauce and lime juice for dipping.
Serve the shrimp hot with the dipping sauce.

Notes

Ensure shrimp are patted dry for better coating.
Adjust spice level in the sauce as desired.
Serve with lime wedges for extra flavor.

Nutrition

Serving Size: 4 shrimp
Calories: 250
Sugar: 5g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 150mg

Keywords: Baked Coconut Shrimp, Sweet Chili Mayo, Shrimp Recipe

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