Baked coconut shrimp with sweet chili mayo is a delightful dish that’s sure to please everyone’s taste buds. The shrimp are crispy and golden, coated in a warm, delicious mixture of coconut and breadcrumbs. Paired with sweet chili mayo, this dish brings a perfect balance of flavors that’s ideal for a cozy dinner or lively gathering with friends.
Why You Will Love This Baked Coconut Shrimp
This baked coconut shrimp recipe is both easy and tasty. It uses basic ingredients that you might already have in your kitchen. The crispy coating gives a satisfying crunch, while the tender shrimp inside stays juicy. It’s a family-friendly dish that everyone will enjoy, making it a great choice for weeknight dinners or special occasions.
How to Make Baked Coconut Shrimp
Making baked coconut shrimp is a simple and enjoyable process. You’ll set up a breading station to coat the shrimp with the coconut and breadcrumbs. Baking instead of frying keeps the dish light and healthy while still giving you that crispy texture. It’s a fun recipe that even beginners can master!
What You Need
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sweet chili sauce
Step-by-Step
- Preheat the oven to 400°F (200°C).
- Set up a breading station: place the flour in one bowl, beaten eggs in another, and mix the shredded coconut and breadcrumbs in a third bowl.
- Dredge each shrimp in flour, dip in egg, and then coat with the coconut-breadcrumb mixture.
- Place the breaded shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden and crispy.
- Serve with sweet chili sauce for dipping.
How to Serve Baked Coconut Shrimp
These delightful shrimp are perfect as an appetizer or a main dish. Serve them alongside a fresh salad for a light meal, or pair them with some rice or steamed vegetables. You could also set up a dipping station with the sweet chili sauce, making it fun for gatherings or parties.
How to Store Baked Coconut Shrimp
To keep your baked coconut shrimp fresh, store any leftovers in an airtight container in the fridge. They’ll last for up to three days. If you want to freeze them, place them in a freezer-safe container for up to a month. When you’re ready to enjoy them again, just reheat in the oven until warm and crispy.
Recipe Tips
- Make sure to dry the shrimp with paper towels before breading to help the coating stick.
- If you want to spice it up, add some cayenne pepper to the breadcrumb mixture.
- Feel free to use panko breadcrumbs for an even crispier texture.
- Don’t overcrowd the baking sheet; give each shrimp space for even cooking.
- Serve with extra sweet chili sauce for dipping to enhance the flavor.
Variations & Swaps
- Swap out shrimp for chicken tenders or fish fillets if you prefer.
- Try adding different spices like paprika or garlic powder to the breadcrumbs for extra flavor.
- For a healthier version, use whole wheat breadcrumbs or almond flour.
- Use a different dipping sauce, such as a tangy yogurt sauce, to mix things up.
- For a kid-friendly version, leave out the sweet chili sauce and use ketchup instead.
FAQs
Can I make these shrimp ahead of time?
Yes, you can bread the shrimp and store them in the fridge for a few hours before baking.
Can I freeze baked coconut shrimp?
Yes, you can freeze them before or after baking, but they are best fresh.
How do I reheat baked coconut shrimp?
Reheat in the oven to maintain crispness. A few minutes at 350°F should work.
What can I serve with baked coconut shrimp?
They’re great with a side salad, rice, or steamed veggies, or alongside other appetizers.
What should I do if my shrimp coating falls off?
Make sure the shrimp are dry and handle them gently when breading for better adhesion.
Baked Coconut Shrimp
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs Panko breadcrumbs can be used for extra crispiness.
- 2 large eggs, beaten
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Serving
- 1/2 cup sweet chili sauce For dipping.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Set up a breading station: place the flour in one bowl, beaten eggs in another, and mix the shredded coconut and breadcrumbs in a third bowl.
- Dredge each shrimp in flour, dip in egg, and then coat with the coconut-breadcrumb mixture.
- Place the breaded shrimp on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes, or until golden and crispy.
Serving
- Serve with sweet chili sauce for dipping.
