Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp is coated in panko and shredded coconut before baking until golden and crispy.Served with creamy sweet chili mayo for the perfect dipping sauce.Ready in just 40 minutes and perfect as an appetizer or light meal.
Ingredients
Shrimp
- 1 lb large shrimp peeled and deveined
- 1 cup unsweetened shredded coconut
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup Panko breadcrumbs
Sweet Chili Mayo
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the shrimp dry with paper towels.
- In one shallow bowl, combine flour, salt, pepper, and paprika.
- Place beaten eggs in a second bowl.
- Mix the Panko breadcrumbs and shredded coconut in a third bowl.
- Coat each shrimp in the flour mixture, dip into the eggs, then press firmly into the coconut-Panko mixture.
- Arrange the coated shrimp on the prepared baking sheet in a single layer.
- Bake the Baked Coconut Shrimp for 20–25 minutes, flipping halfway through, until crispy and golden brown.
- While the shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve immediately with the sweet chili mayo for dipping.
Notes
- Substitute gluten-free panko and flour for a gluten-free version.
- Pair with jasmine rice, fresh salad, or roasted vegetables for a complete meal.
- Garnish with chopped cilantro or parsley for added freshness.
- Leftover sweet chili mayo also pairs well with fries and grilled vegetables.