Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that brings a taste of the tropics right to your kitchen. This recipe combines succulent shrimp with a crispy coconut coating, perfectly complemented by a creamy sweet chili mayo. Whether you’re hosting a party, enjoying a family dinner, or just treating yourself, this dish is sure to impress. Its unique flavor profile and easy preparation make it a standout choice for any occasion.

Why You’ll Love This Recipe

• Crispy and Flavorful: The combination of coconut and breadcrumbs creates an irresistible crunch.
• Easy to Prepare: With simple steps and minimal prep time, you can have this dish ready in no time.
• Versatile Serving Options: Enjoy it as an appetizer, snack, or main dish paired with your favorite sides.
• Healthier Alternative: Baking instead of frying keeps the shrimp lighter while retaining great taste.
• Customizable Dipping Sauce: Adjust the sweet chili mayo to suit your taste preferences or dietary needs.

Tools and Preparation

To make Baked Coconut Shrimp with Sweet Chili Mayo, gather the essential tools that will streamline your cooking process.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: Provides an even surface for cooking shrimp, ensuring they bake uniformly.
• Parchment paper: Prevents sticking and makes cleanup easy after baking.
• Whisk: Perfect for mixing the sweet chili mayo until smooth and creamy.

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) to prepare for baking the shrimp.

Step 2: Prepare Shrimp

Pat the shrimp dry with paper towels to remove excess moisture, ensuring they crisp up nicely during baking.

Step 3: Set Up Breading Station

Set up three bowls:
1. In one bowl, combine flour with salt and black pepper.
2. In another bowl, beat the eggs until well mixed.
3. In the third bowl, mix shredded coconut with breadcrumbs and paprika.

Step 4: Bread Shrimp

Dip each shrimp into the flour mixture first, shaking off any excess. Then dip it into the beaten eggs before coating it thoroughly in the coconut-breadcrumb mixture.

Step 5: Bake

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

Step 6: Make Sweet Chili Mayo

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

Step 7: Serve

Enjoy the baked coconut shrimp hot out of the oven with your homemade sweet chili mayo 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 served in various ways to enhance its flavors and presentation. Here are some creative serving suggestions to elevate your dining experience.

As an Appetizer

• Serve small portions of shrimp on skewers for easy handling.
• Pair with a fresh lime wedge for an extra zesty kick.

On a Salad

• Toss the baked shrimp over a bed of mixed greens.
• Drizzle with a light vinaigrette to complement the sweet chili mayo.

With Rice or Quinoa

• Present the shrimp alongside coconut rice for a tropical theme.
• Use quinoa for a protein-packed, nutty alternative.

As a Sandwich Filling

• Create a delicious sandwich using crusty bread or buns.
• Add lettuce, tomato, and avocado for extra flavor and texture.

How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo

To achieve the best results with your Baked Coconut Shrimp, consider these helpful tips.

• Pat shrimp dry thoroughly: This will help the breading adhere better and create a crispier texture.
• Use Panko breadcrumbs: They provide an extra crunch compared to regular breadcrumbs, enhancing the overall bite.
• Don’t overcrowd the baking sheet: Space them out to ensure even cooking and crispiness.
• Flip halfway through baking: This ensures both sides get golden brown, making every bite deliciously crunchy.

Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo

Pairing your Baked Coconut Shrimp with complementary side dishes can turn it into a full meal. Here are some excellent options:

1. Coconut Rice: Fluffy rice cooked in coconut milk adds sweetness that pairs perfectly with the shrimp.
2. Mango Salsa: A fresh mix of mango, red onion, and cilantro brings brightness and acidity to balance the dish.
3. Steamed Broccoli: Lightly steamed broccoli adds color and nutrition without overpowering flavors.
4. Coleslaw: Crunchy coleslaw provides texture and a tangy contrast to the sweet chili mayo.
5. Sweet Potato Fries: Crispy fries offer a sweet counterpart that complements the shrimp’s flavors beautifully.
6. Garlic Green Beans: Sautéed green beans with garlic add freshness and crunch, enhancing your meal’s overall appeal.

Common Mistakes to Avoid

When preparing Baked Coconut Shrimp with Sweet Chili Mayo, it’s easy to make a few mistakes that can affect the outcome. Here are some common pitfalls and how to avoid them.

• Not drying shrimp properly: Wet shrimp will not hold the breading well. Always pat dry with paper towels before starting.
• Skipping the seasoning: Failing to season the flour or breadcrumb mixture can lead to bland shrimp. Ensure you add salt, pepper, and paprika for flavor.
• Overcrowding the baking sheet: Placing too many shrimp on one sheet can cause steaming instead of baking. Arrange shrimp in a single layer for even cooking.
• Using cold ingredients: Cold shrimp or eggs can cause your breading to slide off during baking. Let them come to room temperature before use.
• Not flipping the shrimp: Forgetting to flip halfway through baking may lead to uneven cooking. Turn them over for a golden brown finish on both sides.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in the refrigerator for up to 3 days.
• • Containers: Use an airtight container to keep shrimp fresh.

Freezing Baked Coconut Shrimp with Sweet Chili Mayo

• • Duration: Freeze for up to 2 months.
• • Containers: Use freezer-safe bags or containers, removing as much air as possible.

Reheating Baked Coconut Shrimp with Sweet Chili Mayo

• Oven: Preheat oven to 350°F (175°C) and bake for about 10-12 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes, checking frequently to avoid sogginess.
• Stovetop: Sauté in a lightly oiled pan over medium heat for about 5 minutes until warmed.

Frequently Asked Questions

Here are some common questions regarding Baked Coconut Shrimp with Sweet Chili Mayo.

How do I ensure my Baked Coconut Shrimp is crispy?

To achieve a crispy texture, be sure to use Panko breadcrumbs and bake at a high temperature without overcrowding the baking sheet.

Can I make Baked Coconut Shrimp gluten-free?

Yes! Substitute all-purpose flour with almond flour and ensure your breadcrumbs are gluten-free.

What can I serve with Baked Coconut Shrimp with Sweet Chili Mayo?

This dish pairs well with a fresh salad, rice, or steamed vegetables, making it a versatile meal option.

How long does it take to prepare Baked Coconut Shrimp with Sweet Chili Mayo?

The total preparation time is approximately 40 minutes, including both prep and cooking time.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines crispy textures and sweet flavors. It’s perfect for family dinners or entertaining guests. Feel free to customize the recipe by adding spices or trying different dipping sauces!