Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish perfect for any occasion. This recipe offers a crispy and flavorful experience, combining the sweetness of coconut with the tanginess of sweet chili mayo. Whether you’re hosting a party, enjoying a family dinner, or simply treating yourself, these shrimp will impress everyone at the table. The ease of preparation and the burst of flavors make this dish a must-try!

Why You’ll Love This Recipe

• Crispy Texture: The combination of shredded coconut and breadcrumbs creates a satisfying crunch.
• Flavorful Dipping Sauce: The sweet chili mayo adds a creamy, zesty kick that complements the shrimp perfectly.
• Quick Preparation: With only 15 minutes of prep time, this dish is ideal for busy weeknights or last-minute gatherings.
• Versatile Dish: Perfect as an appetizer, main course, or snack, it’s suitable for any event.
• Healthier Alternative: Baked instead of fried, this dish provides all the flavor without the excess oil.

Tools and Preparation

To make your cooking experience smooth and efficient, having the right tools is essential. Here’s what you need to prepare Baked Coconut Shrimp with Sweet Chili Mayo.

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 baking the shrimp, ensuring they cook uniformly.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Three mixing bowls: Essential for setting up your breading station efficiently.

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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 optimal cooking conditions for your shrimp.

Step 2: Prepare Shrimp

Pat the shrimp dry using paper towels. Removing excess moisture helps achieve that desired crispiness when baked.

Step 3: Set Up Your Breading Station

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

Step 4: Bread the Shrimp

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

Step 5: Bake

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

Step 7: Serve

Enjoy your baked coconut shrimp hot 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 makes for a delightful appetizer or main dish. Here are some creative serving suggestions to elevate your dining experience.

Pair with Fresh Salads

• Mixed Greens: A light side salad with arugula, spinach, and cherry tomatoes complements the shrimp’s crunch.
• Tropical Fruit Salad: Combine mango, pineapple, and kiwi for a refreshing contrast to the savory shrimp.

Serve with Dipping Sauces

• Extra Sweet Chili Sauce: For those who love a kick, serve additional sweet chili sauce on the side.
• Mango Salsa: A zesty mango salsa adds a fruity note that pairs beautifully with the coconut flavors.

Accompany with Rice Dishes

• Coconut Rice: Fluffy rice cooked in coconut milk enhances the tropical theme of your meal.
• Fried Rice: A savory vegetable fried rice provides a satisfying base for the crispy shrimp.

Create a Seafood Platter

• Shrimp Cocktail: Add classic shrimp cocktail for variety and an elegant touch.
• Scallops: Include seared scallops as another seafood option for your guests.

How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo

Achieving perfectly baked coconut shrimp is easy with these helpful tips. Follow them for that ideal crunch and flavor!

• Choose large shrimp: Opting for large or jumbo shrimp ensures a satisfying bite and better texture.
• Use unsweetened coconut: Unsweetened shredded coconut enhances the nutty flavor without added sweetness.
• Don’t skip the paprika: This spice adds depth and color to your breading mix, making it more inviting.
• Flip halfway through baking: Turning the shrimp ensures even cooking and browning on both sides.
• Serve immediately: Baked shrimp are best enjoyed fresh out of the oven for maximum crispiness.

Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo

Baked Coconut Shrimp pairs well with various side dishes that enhance its flavors. Here are some excellent options:

1. Garlic Butter Asparagus: Tender asparagus sautéed in garlic butter adds a delicious green element to your plate.
2. Coleslaw: A crunchy coleslaw brings a refreshing contrast, balancing the richness of the shrimp.
3. Quinoa Salad: Nutty quinoa mixed with vegetables offers a wholesome side packed with protein.
4. Sweet Potato Fries: Crispy sweet potato fries provide a sweet counterpart that complements the savory shrimp.
5. Cucumber Salad: A light cucumber salad dressed in vinegar gives a cool, crisp bite against the warm shrimp.
6. Grilled Corn on the Cob: Smoky grilled corn adds a fun touch and is perfect for summer gatherings.

Common Mistakes to Avoid

When making Baked Coconut Shrimp with Sweet Chili Mayo, it’s easy to run into a few common pitfalls that can affect the final dish.

• Skipping the Drying Step: Not patting the shrimp dry can lead to soggy breading. Always use paper towels to remove excess moisture before breading.
• Overcrowding the Baking Sheet: Placing too many shrimp on one sheet can cause uneven cooking. Make sure to space them out for optimal crispiness.
• Using Unsweetened Coconut: While unsweetened coconut is recommended for this recipe, using sweetened can alter the flavor profile. Stick to unsweetened for the best results.
• Not Preheating the Oven: Baking shrimp in an unheated oven can result in uneven cooking. Always preheat your oven to ensure even heat distribution.
• Neglecting the Flipping Step: Forgetting to flip your shrimp halfway through baking can lead to one side being overly browned. Remember to turn them for even cooking and browning.

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Storage & Reheating Instructions

Refrigerator Storage

• Store baked coconut shrimp in an airtight container.
• Consume within 2-3 days for the best taste and texture.

Freezing Baked Coconut Shrimp with Sweet Chili Mayo

• Place cooled shrimp in a freezer-safe container or bag.
• They can be frozen for up to 2 months.

Reheating Baked Coconut Shrimp with Sweet Chili Mayo

• Oven: Preheat your oven to 375°F (190°C) and bake for about 10 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes, checking frequently to avoid sogginess.
• Stovetop: Sauté in a non-stick pan over medium heat until warmed, about 5 minutes.

Frequently Asked Questions

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

Can I substitute the shrimp?

Yes, you can use chicken or turkey pieces instead of shrimp for a different protein option.

What is the best dipping sauce for Baked Coconut Shrimp with Sweet Chili Mayo?

The sweet chili mayo complements the shrimp perfectly, but you could also try a tangy mango salsa or a spicy aioli.

How do I make Baked Coconut Shrimp gluten-free?

Simply replace all-purpose flour with almond flour and choose gluten-free breadcrumbs.

How spicy is sweet chili mayo?

Sweet chili mayo is mildly spicy, balancing sweetness with just enough heat. Adjust the amount of sweet chili sauce if you prefer it milder.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is not only delicious but also versatile. This dish is perfect as an appetizer or a main course and can be customized by adding spices or herbs according to your preference. Give it a try; you won’t be disappointed!