Baked Coconut Shrimp with Sweet Chili Mayo

Posted on November 14, 2025

Baked Coconut Shrimp with Sweet Chili Mayo: Crispy Bliss!

Sensory-Rich Introduction with Immediate Craving

Imagine the sound of a satisfying crunch as you bite into a perfectly baked coconut shrimp, the golden-brown exterior giving way to tender, juicy shrimp inside. The aroma of toasted coconut wafts through the air, mingling with the sweet and tangy scent of chili mayo, creating an irresistible invitation to indulge. This dish is not just a recipe; it’s a celebration of tropical flavors that transports you to sun-kissed beaches with every bite. Whether you’re hosting a summer gathering, enjoying a cozy family dinner, or simply treating yourself to a delightful snack, Baked Coconut Shrimp with Sweet Chili Mayo is the perfect choice. It’s a dish that evokes memories of beach vacations and sunny days, making it a go-to for any occasion that calls for a touch of joy and flavor.

Why You’ll Love This Baked Coconut Shrimp with Sweet Chili Mayo

Texture Contrast: The crispy coconut coating provides a delightful crunch that contrasts beautifully with the succulent shrimp, creating a satisfying mouthfeel.
Flavor Balance: The sweetness of the coconut and the heat of the chili mayo harmonize perfectly, offering a balanced flavor profile that appeals to a wide range of palates.
Versatility: This dish can be served as an appetizer, snack, or even a main course, making it suitable for various dining occasions.
Ease of Preparation: With simple ingredients and straightforward steps, this recipe is easy to follow, even for novice cooks.
Universal Appeal: The combination of shrimp and coconut is a crowd-pleaser, making it a hit at parties, family gatherings, or casual weeknight dinners.

Essential Tools & Preparation Strategy

Baking Sheet: Essential for even cooking and crisping of the shrimp; choose a sturdy, rimmed sheet to catch any drips.
Parchment Paper: Prevents sticking and makes cleanup a breeze; a must-have for hassle-free baking.
Shallow Bowls: Necessary for organizing the breading process; use three bowls to keep flour, eggs, and coconut mixture separate.
Whisk: Useful for beating the eggs thoroughly, ensuring a smooth coating for the shrimp.
Measuring Cups and Spoons: Ensures accurate ingredient quantities for consistent results; precision is key in baking.
Tongs: Ideal for flipping the shrimp without damaging the coating; they provide a firm grip for easy handling.
Cooling Rack (optional): Allows air circulation around the shrimp post-baking, helping maintain crispiness.

Ingredients & Their Roles in This Baked Coconut Shrimp

Shrimp: 1 pound of large shrimp, peeled and deveined; the star ingredient that provides protein and a tender texture.
Coconut Coating:
- 1 cup unsweetened shredded coconut: Adds crunch and tropical flavor.
- 1/2 cup panko breadcrumbs: Enhances crispiness and texture.
- 1/2 teaspoon salt: Balances flavors.
- 1/2 teaspoon black pepper: Adds a hint of spice.
Breading:
- 1/2 cup all-purpose flour: Creates a dry base for the shrimp to adhere to.
- 2 large eggs, beaten: Acts as a binding agent for the coconut coating.
Sweet Chili Mayo:
- 1/2 cup mayonnaise: Provides creaminess and richness.
- 1/4 cup sweet chili sauce: Adds sweetness and a touch of heat.
- 1 tablespoon lime juice: Brightens the flavors and adds acidity.

Step-by-Step Guide to Perfect Baked Coconut Shrimp

Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s hot enough for crisping.
Prepare the Baking Sheet: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix the Dry Ingredients: In a shallow bowl, combine flour, salt, and pepper; this will be the first step in the breading process.
Beat the Eggs: In another bowl, whisk the eggs until well combined; this will help the coating stick to the shrimp.
Combine Coconut and Panko: In a third bowl, mix shredded coconut and panko breadcrumbs; this will create the crunchy coating.
Bread the Shrimp: Dredge each shrimp in the flour mixture, dip into the beaten eggs, and then coat with the coconut mixture, pressing gently to adhere.
Arrange on Baking Sheet: Place the coated shrimp on the prepared baking sheet, ensuring they are spaced apart for even cooking.
Bake: Bake for 15-20 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
Prepare the Sweet Chili Mayo: While the shrimp bake, mix mayonnaise, sweet chili sauce, and lime juice in a small bowl.
Serve: Enjoy the baked shrimp hot with the sweet chili mayo on the side for dipping.

Chef’s Notes & Pro Tips for Flawless Results

Make-Ahead Instructions: Prepare and coat the shrimp in advance, then refrigerate until ready to bake for a quick meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven for best results.
Equipment Recommendations: A digital thermometer can help ensure shrimp are cooked to the perfect temperature (145°F).
Customization Options: Experiment with different spices in the flour mixture or add herbs to the coconut coating for a unique twist.

Avoid These Common Cooking Mistakes

Overcooking the Shrimp: This can lead to a rubbery texture; cook just until pink and opaque.
Not Pressing the Coconut Mixture: If not pressed firmly, the coating may fall off; ensure good adhesion.
Using Wet Shrimp: Excess moisture can prevent the coating from sticking; pat shrimp dry before breading.
Skipping the Flipping Step: This can result in uneven browning; flip halfway through baking for consistent crispiness.
Not Preheating the Oven: This can lead to soggy shrimp; always preheat for optimal crispiness.
Using Sweetened Coconut: This can make the dish overly sweet; use unsweetened for balance.
Not Allowing the Shrimp to Rest: Serving immediately can lead to sogginess; let them cool slightly for best texture.

Creative Variations & Customizations

Spicy Coconut Shrimp: Add cayenne pepper or chili flakes to the coconut mixture for a spicy kick.
Herbed Coconut Shrimp: Incorporate fresh herbs like cilantro or parsley into the coconut coating for added flavor.
Tropical Fruit Salsa: Serve with a mango or pineapple salsa for a refreshing contrast.
Gluten-Free Option: Substitute all-purpose flour with almond flour and use gluten-free panko breadcrumbs.
Baked Coconut Shrimp Tacos: Serve in corn tortillas with avocado and fresh veggies for a fun twist.

Perfect Pairings: What to Serve With Baked Coconut Shrimp

Tropical Fruit Salad: A refreshing contrast that complements the shrimp’s flavors.
Sauvignon Blanc: A crisp white wine that enhances the dish’s tropical notes.
Asian Slaw: Adds crunch and flavor, balancing the richness of the shrimp.
Sweet and Sour Sauce: Offers an extra dipping option for those who love variety.
Coconut Rice: Complements the coconut flavor and creates a cohesive meal.
Lime Wedges: Adds a zesty kick that brightens the dish.
Seafood Platter: Serve alongside other shrimp dishes for a delightful seafood feast.
Light Beer: A casual pairing that works well for gatherings.
Grilled Vegetables: Provides a healthy side that balances the meal.
Shrimp Tacos: Create a unique twist by serving the shrimp in tacos with fresh toppings.

Storage & Meal Prep Instructions

Refrigeration: Store baked coconut shrimp in an airtight container in the fridge for up to 2 days.
Freezing: For longer storage, freeze the uncooked, breaded shrimp on a baking sheet, then transfer to a freezer bag; bake from frozen, adding a few extra minutes to the cooking time.
Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness.

Nutrition Facts & Health Insights

Nutrient	Amount per Serving (4 shrimp + 2 tbsp mayo)
Calories	350
Sugar	5 grams
Sodium	600 milligrams
Fat	20 grams
Saturated Fat	4 grams
Unsaturated Fat	15 grams
Trans Fat	0 grams
Carbohydrates	30 grams
Fiber	2 grams
Protein	15 grams
Cholesterol	150 milligrams

Health Insights: Shrimp is a low-calorie source of protein, while coconut provides healthy fats. The sweet chili mayo adds flavor but should be enjoyed in moderation.

Frequently Asked Questions

Can I use frozen shrimp? Yes, just ensure they are fully thawed and patted dry before breading.
What can I substitute for mayonnaise? Greek yogurt can be used for a lighter option.
How do I know when the shrimp are done? They should be pink and opaque, reaching an internal temperature of 145°F.
Can I bake the shrimp without breading? Yes, but the texture and flavor will differ significantly.
What if I don’t have panko breadcrumbs? Regular breadcrumbs can be used, but the texture may be less crispy.
How can I make this dish spicier? Add more chili sauce or incorporate hot sauce into the mayo.
Can I prepare the shrimp in advance? Yes, you can coat them and refrigerate until ready to bake.
What’s the best way to reheat leftovers? Reheat in the oven to maintain crispiness rather than using a microwave.

Final Inspiration & Kitchen Confidence

As you embark on your culinary journey to create Baked Coconut Shrimp with Sweet Chili Mayo, remember that cooking is not just about following a recipe; it’s about expressing creativity and sharing joy with those you love. Celebrate your achievements in the kitchen, whether it’s nailing the perfect crunch or impressing your guests with your culinary skills. Embrace the process, and don’t hesitate to make this dish your own. Now, gather your ingredients, preheat that oven, and get ready to enjoy a dish that’s sure to become a favorite in your home!