Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines crispy, golden shrimp with a tangy dipping sauce. This recipe is perfect for various occasions, whether you’re hosting a party or just looking for a quick and tasty dinner option. The unique blend of coconut and spices gives this dish its standout flavor, while baking instead of frying makes it a healthier choice.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep time, you can whip up this delicious dish in no time.
• Crispy Texture: Baking the shrimp ensures they are crisp without the need for frying.
• Flavorful Dipping Sauce: The sweet chili mayo complements the shrimp perfectly, adding an extra layer of flavor.
• Versatile Serving Options: Serve as an appetizer, main course, or party snack—it’s suitable for any occasion.
• Healthy Alternative: Using fresh ingredients and baking rather than frying makes this a healthier seafood option.

Tools and Preparation

To make Baked Coconut Shrimp with Sweet Chili Mayo, you’ll need some essential kitchen tools to streamline your cooking experience.

Essential Tools and Equipment

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

Importance of Each Tool

• Baking sheet: A sturdy surface for even cooking and easy transfer to the oven.
• Parchment paper: Prevents sticking and makes cleanup effortless.
• Three mixing bowls: Essential for setting up your breading station efficiently.
• Whisk: Helps achieve a smooth consistency for the sweet chili mayo.

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).

Step 2: Prepare Shrimp

Pat shrimp dry with paper towels to remove excess moisture.

Step 3: Set Up Your Breading Station

Set up three bowls:
1. In the first bowl, mix together flour, salt, and black pepper.
2. In the second bowl, beat the two eggs.
3. In the third bowl, combine shredded coconut and breadcrumbs with paprika.

Step 4: Bread the Shrimp

Dip each shrimp into the flour mixture first, then into the beaten eggs, and finally coat them with the coconut-breadcrumb mix.

Step 5: Bake the Shrimp

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

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 and Enjoy!

Serve the baked coconut shrimp hot alongside the sweet chili mayo for dipping. Enjoy this delicious dish at your next gathering or as a satisfying meal at home!

How to Serve Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that pairs beautifully with various sides and beverages. Here are some serving suggestions to enhance your dining experience.

With Fresh Salads

• Crisp Green Salad: A simple mix of lettuce, cucumber, and tomatoes topped with a light vinaigrette.
• Tropical Fruit Salad: Combine mango, pineapple, and kiwi for a refreshing contrast to the shrimp’s flavors.

As an Appetizer

• Cocktail Style: Serve shrimp on skewers with lime wedges for easy dipping.
• Platter Display: Arrange shrimp on a large platter surrounded by sweet chili mayo in the center for guests to enjoy.

Accompanied by Dips

• Guacamole: The creaminess of avocado complements the crunchy shrimp.
• Sriracha Aioli: Add a spicy kick by mixing Sriracha into mayonnaise for another dipping option.

How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo

To ensure your Baked Coconut Shrimp turns out perfectly every time, consider these helpful tips.

• bold Dry the Shrimp Well: Patting the shrimp dry helps the breading stick better during baking.
• bold Use Panko Breadcrumbs: They create a crunchier texture than regular breadcrumbs, enhancing the overall dish.
• bold Experiment with Spices: Feel free to add cayenne or garlic powder to the coconut mixture for extra flavor.
• bold Flip Halfway Through Baking: This ensures even browning on both sides for perfectly cooked shrimp.

Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo

Pairing side dishes with your Baked Coconut Shrimp can elevate your meal. Here are some fantastic options you might consider.

1. bold Jasmine Rice: Fluffy rice cooked in coconut milk enhances the tropical theme.
2. bold Grilled Vegetables: Zucchini, bell peppers, and asparagus add color and nutrition when grilled alongside shrimp.
3. bold Quinoa Salad: A light quinoa salad mixed with herbs provides a nutty flavor that complements the shrimp well.
4. bold Coleslaw: A tangy coleslaw balances the richness of the dish while adding crunch.
5. bold Sweet Potato Fries: Crispy fries offer a sweet contrast to the savory shrimp; season them lightly for best results.
6. bold Mango Salsa: Fresh salsa adds zest and brightness, perfect for dipping or topping each bite of shrimp.
7. bold Corn on the Cob: Grilled or boiled corn sprinkled with lime juice makes a fun side dish that everyone loves.
8. bold Garlic Bread: Slices of garlic bread are great for soaking up any leftover sweet chili mayo.

Common Mistakes to Avoid

Avoiding common pitfalls can elevate your Baked Coconut Shrimp with Sweet Chili Mayo to perfection.

• Skipping the drying step: Not patting the shrimp dry can result in soggy breading. Always use paper towels to remove excess moisture before breading.
• Using stale breadcrumbs: Fresh breadcrumbs provide a better crunch and flavor. Ensure your breadcrumbs are fresh, or toast them lightly before using.
• Overcrowding the baking sheet: Placing too many shrimp on one sheet can lead to uneven cooking. Bake in batches to ensure they cook evenly and get crispy.
• Not preheating the oven: Starting with a cold oven can affect cooking time and texture. Preheat to 400°F (200°C) before baking for best results.
• Ignoring seasoning adjustments: The taste can be bland if you don’t season each layer properly. Make sure to season the flour, eggs, and breadcrumb mixtures adequately.

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Baked Coconut Shrimp with Sweet Chili Mayo

• Place in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag.
• Keep frozen for up to 2 months.

Reheating Baked Coconut Shrimp with Sweet Chili Mayo

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until heated through and crispy.
• Microwave: Heat on medium power for about 30 seconds, but this may make them less crispy.
• Stovetop: Reheat in a skillet over medium heat for about 5 minutes, flipping halfway through.

Frequently Asked Questions

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

Serve hot as an appetizer or alongside a fresh salad for a delightful meal.

Can I use different types of shrimp?

Yes, you can use any large shrimp varieties such as tiger or jumbo shrimp for this recipe.

How do I make Baked Coconut Shrimp with Sweet Chili Mayo gluten-free?

Substitute all-purpose flour with almond flour and use gluten-free breadcrumbs for a delicious gluten-free option.

Can I prepare Baked Coconut Shrimp ahead of time?

You can bread the shrimp ahead of time and store them in the fridge until you’re ready to bake them.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is not only delicious but also versatile. You can customize it by adding spices or serving it with various dipping sauces. Enjoy creating this delightful dish that’s perfect for gatherings or family dinners!