Baked Coconut Shrimp with Sweet Chili Mayo

Imagine sinking your teeth into a crispy, golden-brown shrimp, the coconut flakes adding a delightful crunch, all while a sweet chili mayo explodes with flavor on your tongue. That’s the magic of Baked Coconut Shrimp with Sweet Chili Mayo. This isn’t just a recipe; it’s a culinary adventure.

This recipe is my go-to for a quick, satisfying weeknight dinner, or a show-stopping appetizer for any gathering. It’s a delightful blend of sweet, spicy, and savory, guaranteed to impress even the most discerning palates.

These Baked Coconut Shrimp with Sweet Chili Mayo boast several impressive qualities. They are remarkably easy to prepare, requiring minimal effort for maximum flavor impact. The combination of sweet and spicy flavors creates a truly unforgettable taste experience. Their golden-brown hue makes them visually appealing, perfect for impressing guests. Finally, this recipe is versatile; serve them as an appetizer, a light lunch, or a fun addition to a larger meal.

Ingredients for Baked Coconut Shrimp with Sweet Chili Mayo

Here’s what you’ll need to make this delicious dish:

Shrimp Use large, deveined shrimp for optimal texture and flavor. Thaw completely before using.

Coconut flakes Choose unsweetened coconut flakes for the best flavor balance. Toasted flakes add extra depth.

Chicken broth A flavorful base for the sweet chili mayo, adding richness and depth.

Mayonnaise Use a high-quality mayonnaise for the best taste in your sauce.

Chili garlic sauce Adjust the amount to your preferred spice level. Start with less and add more to taste.

Honey Adds sweetness to the chili mayo, balancing the spice.

Lime juice A touch of acidity brightens the flavors of the dish.

All-purpose flour Acts as a binder for the coconut flakes, ensuring they stick to the shrimp.

Salt Enhances the natural flavors of the shrimp.

Black pepper Adds a subtle spiciness that complements the sweet chili sauce.

Vegetable oil For coating the baking sheet to prevent sticking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Baked Coconut Shrimp with Sweet Chili Mayo

Follow these simple steps to prepare this delicious dish:

Step 1: Prep the Shrimp

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with vegetable oil. Pat the shrimp dry with paper towels and season generously with salt and pepper.

Step 2: Coat the Shrimp

In a shallow dish, combine the all-purpose flour and coconut flakes. Toss each shrimp in the flour mixture until evenly coated. Ensure all sides are covered for a consistent, crispy texture.

Step 3: Bake the Shrimp

Arrange the coated shrimp in a single layer on the prepared baking sheet. Bake for 12-15 minutes, or until the shrimp are pink and cooked through, and the coconut flakes are golden brown and crispy.

Step 4: Make the Sweet Chili Mayo

While the shrimp are baking, whisk together the mayonnaise, chili garlic sauce, honey, and lime juice in a small bowl. Taste and adjust the seasoning as needed. Add more honey for extra sweetness or chili garlic sauce for more heat.

Step 5: Serve and Enjoy

Once the shrimp are cooked, remove them from the oven and let them cool slightly. Transfer to a serving platter, drizzle generously with the sweet chili mayo, and garnish with extra coconut flakes if desired.

Step 6: Serving Suggestions

Serve immediately as an appetizer or alongside a fresh salad or rice for a complete meal. The baked coconut shrimp with sweet chili mayo is delicious hot, warm or even at room temperature!

This Baked Coconut Shrimp with Sweet Chili Mayo recipe is a guaranteed crowd-pleaser. Its blend of textures and flavors makes it a memorable dish. Remember to adjust the spice level of the chili garlic sauce to suit your preferences, creating a culinary experience perfectly tailored to you. Enjoy!

Perfecting the Cooking Process

Prepare the sweet chili mayo first, letting the flavors meld. Then, bread the shrimp and bake until golden and cooked through. Serve immediately for optimal crispiness.

Add Your Touch

Swap the chicken for beef or shrimp for a different protein. Experiment with different chili sauces for varying levels of heat. Add a sprinkle of sesame seeds for extra texture and flavor.

Storing & Reheating

Store leftover Baked Coconut Shrimp with Sweet Chili Mayo in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer at 350°F (175°C) until heated through.

Don’t overcrowd the baking sheet for even cooking.

Ensure your coconut flakes are finely shredded for optimal adhesion.

Avoid overbaking; slightly underbaked shrimp will finish cooking while resting.

My first attempt at this recipe was a disaster – the shrimp were rubbery. After adjusting the baking time and adding a bit more coconut milk, it became a family favorite!

Baked Coconut Shrimp with Sweet Chili Mayo

: A Recipe for Success

This recipe for Baked Coconut Shrimp with Sweet Chili Mayo is a game-changer. Forget greasy, deep-fried shrimp; this baked version is lighter, healthier, and just as delicious. The crunchy coconut coating and the sweet and spicy chili mayo are a match made in heaven. Get ready for a flavor explosion that will leave you craving more.

The Magic of the Sweet Chili Mayo

Let’s start with the star of the show: the sweet chili mayo. This isn’t your average mayonnaise; it’s a vibrant, tangy, and slightly spicy sauce that perfectly complements the sweet and savory shrimp. You’ll be amazed at how easy it is to make, and trust me, it elevates the entire dish to a whole new level. The key is to find a high-quality sweet chili sauce—one with a good balance of sweetness and heat. Don’t be shy; taste and adjust as you go. You want that perfect harmony of flavors dancing on your palate.

The Crispy Coconut Coating

Now, for the shrimp themselves. We’re not just coating them in coconut; we’re creating a masterpiece of crispy, golden perfection. The secret here is to use finely shredded coconut, which adheres beautifully to the shrimp, creating a satisfying crunch with each bite. A light dredge in flour before the coconut adds an extra layer of texture, ensuring that delicious coconut coating stays put and isn’t lost in the baking process.

Baking for Perfection

: The Sweet Spot

Baking, not frying, is the key to this recipe. This method yields beautifully golden-brown shrimp without all the extra oil. It also ensures that the shrimp is cooked through without becoming dry or rubbery. The trick is to spread the shrimp out on a baking sheet, ensuring there’s space between each one. This allows for even heat distribution and prevents them from steaming, maintaining that glorious, crispy texture.

Serving Suggestions

: Take it to the Next Level

While the Baked Coconut Shrimp with Sweet Chili Mayo is delicious on its own, there are several ways to elevate the dining experience. Serve it with a side of fluffy rice, a vibrant green salad, or some crusty bread to soak up all that delicious chili mayo. Consider a simple lime wedge for an extra burst of zesty freshness. The combinations are endless, allowing you to tailor the dish to your preferences.

Baked Coconut Shrimp with Sweet Chili Mayo Recipe

This recipe serves 4-6 people. Adjust the ingredients based on your needs.

Ingredients:

Sweet Chili Mayo:

1 cup mayonnaise (vegan)

1/4 cup sweet chili sauce

1 tablespoon lime juice

1 teaspoon rice vinegar

Shrimp:

1 pound large shrimp, peeled and deveined

1/2 cup all-purpose flour

1 cup shredded sweetened coconut

1/4 cup cornstarch (optional, for extra crispiness)

Salt and pepper to taste

Vegetable oil spray

Instructions:

Sweet Chili Mayo:

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar. Set aside.

Shrimp:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a shallow dish, combine the flour, salt, and pepper.

In another shallow dish, place the shredded coconut. If using cornstarch, add it to the coconut.

Lightly dredge each shrimp in the flour mixture, shaking off any excess.

Then, thoroughly coat each shrimp in the coconut mixture, pressing gently to ensure it adheres well.

Arrange the coated shrimp on the prepared baking sheet, ensuring they’re not overcrowded. Lightly spray with vegetable oil.

Bake for 12-15 minutes, or until the shrimp are pink and the coconut is golden brown and crispy.

Serve immediately with the sweet chili mayo.

Troubleshooting

: Common Pitfalls and How to Avoid Them

Overcooked Shrimp: Don’t overbake the shrimp. Start checking for doneness around the 12-minute mark to prevent them from becoming rubbery.

Inconsistent Crispiness: Make sure the coconut flakes are finely shredded, and ensure each shrimp is thoroughly coated.

Soggy Shrimp: Avoid overcrowding the baking sheet, ensuring good air circulation around the shrimp.

This Baked Coconut Shrimp with Sweet Chili Mayo recipe is a crowd-pleaser, a guaranteed hit at any gathering. Its versatility and ease of preparation make it perfect for busy weeknights or special occasions. Give it a try and prepare to be amazed!

Conclusion for Baked Coconut Shrimp with Sweet Chili Mayo

This Baked Coconut Shrimp with Sweet Chili Mayo recipe is a winner! It’s a delicious, relatively healthy alternative to deep-fried versions, offering crispy, succulent shrimp with a sweet and savory dipping sauce. The baking process allows for easy cleanup and reduces the oil, making it a guilt-free indulgence. Prepare it ahead for parties or a quick weeknight meal. This dish is sure to become a family favorite, and you’ll find yourself reaching for it again and again. Don’t forget to experiment with different coatings for an exciting twist each time!

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FAQs

Can I make this Baked Coconut Shrimp with Sweet Chili Mayo ahead of time?

Absolutely! The beauty of baking is that you can prep these little guys well in advance. Prepare the shrimp and coconut mixture the day before, store them covered in the refrigerator, and bake them when you’re ready. The sweet chili mayo can also be made a day ahead and stored separately. This is great for parties or busy weeknights. Just remember to bring everything to room temperature before baking for even cooking.

What can I substitute for the coconut flakes?

While coconut flakes provide that signature tropical crunch, you’re not limited to them! Consider using finely chopped macadamia nuts, breadcrumbs, or even crushed almond slivers for a different textural experience. Each will lend its own unique flavor profile to the shrimp. Remember to adjust the baking time depending on your chosen coating, as some might brown faster than others. Experiment and find your favorite!

Is this Baked Coconut Shrimp with Sweet Chili Mayo recipe gluten-free?

Yes! This recipe is naturally gluten-free, assuming you use gluten-free coconut flakes and soy sauce (check the label). Many store-bought soy sauces do contain gluten, so make sure to choose a certified gluten-free option. This makes it a great option for those with dietary restrictions or preferences. Be mindful of cross-contamination if you’re preparing other gluten-containing foods at the same time.

How can I make the sweet chili mayo spicier?

For those who like a little more kick, easily adjust the heat! Add a pinch or two of cayenne pepper or a few dashes of your favorite hot sauce to the mayo mixture. If you’re feeling adventurous, finely chop some fresh chilies and stir them in. Remember to taste and adjust to your preferred level of spiciness. Start with a small amount and add more gradually, as it’s easier to add heat than to take it away.