Baked Coconut Shrimp Chili Mayo

Baked Coconut Shrimp with Sweet Chili Mayo is the recipe that always gets my family gathered around the kitchen island before dinner is even served. I wanted something that felt restaurant special but could be whipped up on a weeknight without a fryer in sight. These shrimp come out perfectly crisp, golden, and the sweet chili mayo is outrageously good for dipping.

I first tasted coconut shrimp on vacation long ago and tried several recipes before nailing down this bake and dip combo. Now every summer cookout seems to end with these being devoured in minutes.

Ingredients

• Large shrimp, peeled and deveined: Offers the essential juicy bite and cooks fast
• Shredded coconut, unsweetened: Brings that toasted tropical flavor. Be sure to choose dried, not desiccated, for the best crunch
• All purpose flour or almond flour: Helps the coconut and breadcrumbs adhere and keeps things crisp. If using almond flour, check for freshness
• Large eggs: Binds the coating for an even crust. Room temperature eggs make dipping smoother
• Salt and black pepper: Heighten the natural sweetness of shrimp and balance the coconut
• Paprika: Adds subtle warmth and an appetizing color. Use smoked paprika for extra depth
• Breadcrumbs, Panko recommended: Create that signature crispy texture. Choose a brand with big airy flakes for the lightest crunch
• Mayonnaise or Greek yogurt: Is the creamy foundation for the dip. Greek yogurt provides tang and keeps things lighter
• Sweet chili sauce: Brings a zippy sweetness that pairs perfectly with coconut
• Lime juice: Cuts the richness and brightens every bite. Use a fresh lime if you have it
• Garlic powder: Gives a savory kick; use granulated variety for best flavor

Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit, about two hundred Celsius, and let it fully heat while you prep. A hot oven creates the crispiest coating.

Prep the Shrimp:

Lay the peeled and deveined shrimp between layers of paper towel and press gently to remove any surface moisture. Dry shrimp are essential for a good crust.

Create the Breading Station:

Arrange three shallow bowls in a row. In the first combine flour, salt, and black pepper. In the second, whisk eggs until smooth. In the third, mix together shredded coconut, breadcrumbs, and paprika, using your hands to distribute evenly.

Bread the Shrimp:

Work with a few shrimp at a time. Coat each in seasoned flour, tapping off excess, then dip into the egg mixture so it is fully coated but not dripping. Press each piece into the coconut and breadcrumb blend, making sure to cover as much surface area as possible for maximum crunch.

Arrange and Bake:

Place all breaded shrimp on a parchment lined baking sheet, leaving room between each. Lightly spritz or brush tops with oil if desired. Bake on the center rack for twelve to fifteen minutes. Flip each shrimp halfway through. Look for a deep golden brown and opaque centers.

Mix the Sweet Chili Mayo:

While shrimp bake, whisk mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl until silky smooth. Taste and adjust with more lime for tanginess if you like.

Serve and Enjoy:

Serve shrimp piping hot on a platter with a side of sweet chili mayo. Garnish with extra lime wedges and fresh herbs if you want a pop of color.

This recipe is my favorite excuse to pull out the good coconut. I often sneak a few shrimp before they even hit the table, since the aroma alone brings back memories of family beach days and picnic baskets packed with crispy bites.

Storage Tips

Leftover coconut shrimp keep well in an airtight container in the fridge for up to two days. For best results, reheat in a hot oven or air fryer to bring back the signature crunch. The mayo dip holds well for three days chilled but whisk before serving.

Ingredient Substitutions

If you are out of shrimp, sliced chicken tenders or tofu slabs can use the same breading and bake times. Swap regular breadcrumbs for all Panko if needed or use gluten free varieties. For the dip, light sour cream offers a tangy lighter twist.

Serving Suggestions

Pile the shrimp high with extra lime wedges on the side and scatter with chopped cilantro or parsley. When I am serving a crowd, I double the recipe and pair it with mango salsa or a green salad for a summery main dish. These shrimp also nestle into soft taco shells with slaw for a fun spin.

Cultural and Historical Context

Coconut shrimp has roots in Caribbean cuisine with its playful mix of sweet and savory. It has since become a favorite at tiki inspired and seafood restaurants across the US. Baking the shrimp at home is my healthier nod to the originals without losing any of that joy.

Seasonal Adaptations

Try adding a pinch of cayenne to the mix for a wintery kick. Swap lime for orange zest when citrus is in season for a sweeter note. Serve with pineapple salsa for summer gatherings.

Success Stories

My neighbor asked for the recipe after tasting it at our last block party and now it has become their go to for quick weeknight dinners. Even the picky eaters in my family can not get enough and the sweet chili mayo always gets swiped for sandwiches the next day.

Freezer Meal Conversion

You can bread the shrimp ahead and freeze in a single layer on a tray; once solid, transfer them to a bag or container. Bake straight from frozen at a slightly lower temperature, around three eighty Fahrenheit, for eighteen to twenty minutes until golden and hot.

This shrimp is truly a crowd pleaser and amazingly simple to bake any night of the week. The sweet chili mayo dip takes it over the top—give it a try and taste some sunshine at home.

Recipe Q&A

→ What type of coconut is best for this dish?

Unsweetened shredded coconut provides the best texture and flavor balance for the coating.

→ Can I make this gluten-free?

Yes, substitute almond flour for all-purpose flour and use gluten-free breadcrumbs.

→ How do I keep the shrimp crispy?

Use Panko breadcrumbs and bake on a parchment-lined sheet, flipping halfway for even crispness.

→ What can I use instead of mayonnaise in the dip?

Greek yogurt offers a lighter option while retaining creamy texture and tangy flavor.

→ How do I serve this dish?

Serve hot alongside the fresh sweet chili mayo for dipping. Garnish with lime or fresh herbs if desired.

→ Can I prepare the shrimp ahead of time?

The breaded shrimp can be assembled ahead and refrigerated. Bake just before serving for best results.