Crispy Baked Coconut Shrimp with Irresistible Sweet Chili Mayo Dip

There’s something about the crispy crunch of coconut paired with the gentle heat of sweet chili mayo that instantly takes me back to those cozy nights in my small apartment kitchen. Baked Coconut Shrimp with Sweet Chili Mayo has become one of those go-to dishes in my home—a perfect blend of comfort and a little bit of flair, without any fuss. I remember the first time I tried making this recipe; my kids were running around, my husband was sneaking bites before dinner, and the kitchen was a little chaotic (as always). But the magic? It was in how simple, tasty, and downright satisfying this dish turned out to be. If you’re juggling life’s messiness like me and craving something special that doesn’t require a culinary degree, this recipe is your new best friend.

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

One thing I’ve learned from years of balancing motherhood, a previous full-time desk job, and a love for good food is that homemade meals don’t have to be complicated to be memorable. Baked Coconut Shrimp with Sweet Chili Mayo is exactly that—simple ingredients, minimal cleanup, and a flavor combo that hits all the right notes. Unlike fried versions that leave you feeling guilty or exhausted from standing by the stove, this baked version keeps things lighter and easy on your schedule. Plus, the sweet chili mayo adds just the right amount of kick without overwhelming the delicate shrimp and crispy coconut coating.

What really makes this recipe stand out for me is how it channels the warmth I grew up with—those late, noisy dinners where food wasn’t perfect, but it was always made with love. Baking the shrimp means no oil splatters or last-minute pan flips, which is a blessing when you have little helpers or hungry tummies waiting. And if you’re like me, always looking for that family-approved comfort food that’s fast enough for weeknights but special enough to serve guests, this is it.

Ingredients You’ll Need for This Baked Coconut Shrimp with Sweet Chili Mayo

• 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs (for extra crunch, use Japanese-style panko)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika (smoked paprika works well too)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or a little melted butter for greasing the baking sheet
• For the Sweet Chili Mayo:
• 1/2 cup mayonnaise (I prefer full-fat for richness, but light mayo works)
• 2 tablespoons sweet chili sauce (store-bought or homemade)
• 1 teaspoon lime juice (optional, for a fresh tang)
• Pinch of cayenne pepper (optional, if you like it spicy)

If you want to skip the flour step, cornstarch works as a great gluten-free alternative. And if you’re nutty for coconut flavor, feel free to add a bit more shredded coconut into your panko mix!

Nutrition Facts

• Calories: Approximately 320 per serving (about 6-8 shrimp)
• Protein: 25g
• Fat: 18g (mostly from mayonnaise and coconut)
• Carbohydrates: 15g
• Fiber: 1.5g
• Sugar: 6g (mostly from sweetened coconut and chili sauce)
• Sodium: 420mg

These numbers are an estimate based on typical ingredient brands and serving sizes, but they give you a good snapshot of how this meal fits into a balanced diet. I always try to balance indulgent bites like these with my family’s overall meals—more veggies, whole grains, and less processed stuff elsewhere.

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Steps to Create Your Baked Coconut Shrimp with Sweet Chili Mayo

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray or melted butter. I learned early on that a little butter on the sheet gives the shrimp a lovely golden crust without sticking.
2. In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper. This seasoned flour base is key for flavor and helps the egg and coating stick better.
3. In a separate bowl, beat the eggs until smooth. This is where your shrimp take their first dive.
4. In another bowl, mix the shredded coconut and panko breadcrumbs together. This combo is the secret to that perfect crunch and coconutty sweetness.
5. Working one shrimp at a time, dredge each in the flour mixture, shaking off any excess. Then dip into the beaten eggs, letting the extra drip off. Finally, press each shrimp firmly into the coconut-panko mixture, ensuring an even coat. If you have little helpers (like my kids), this step becomes a fun assembly line!
6. Place the coated shrimp on your prepared baking sheet in a single layer. Give them a light spray of cooking oil or brush with a bit more melted butter for extra crispness.
7. Bake for 10-12 minutes until the shrimp are opaque and the coating is golden and crispy. Halfway through baking, flip the shrimp for even color and crunch. I always keep a close eye here—shrimp cook fast, and you want that crunch without drying out the tender meat inside.
8. While the shrimp bake, mix together the mayonnaise, sweet chili sauce, lime juice, and a pinch of cayenne pepper in a small bowl. Adjust the heat and tang to your liking—this sauce is what brings everything together.
9. Serve the shrimp hot with a generous dollop of sweet chili mayo on the side. Trust me, dipping each bite is the best part!

Tips for Making the Best Baked Coconut Shrimp with Sweet Chili Mayo

From standing on a wobbly chair next to my dad stirring pots to juggling two kids in the kitchen, I’ve learned a few tricks that make this recipe foolproof: Learn more: Dive into Flavor: Irresistible Sausage Shrimp Cajun Corndogs

• Don’t skip the panko: It adds that light, airy crunch that shredded coconut alone can’t provide.
• Use large shrimp: It’s easier to coat and bake evenly. Also, they feel more special when serving family or friends.
• Let the shrimp dry: Pat them dry with paper towels before starting. Moist shrimp make the coating slip off.
• Double dip for thicker coating: If you love extra crunch, dip shrimp back into the egg and coating one more time.
• Don’t overcrowd the pan: Give each shrimp some breathing room so they crisp up nicely instead of steaming.
• Make the sweet chili mayo ahead: The flavors meld beautifully if you prepare it 30 minutes before serving.
• Keep an eye on the oven: Shrimp cook quickly, so don’t wander too far or you might end up with rubbery bites.

Serving Suggestions and Pairings

This dish is a crowd-pleaser that fits right into so many dinner scenarios. I often serve Baked Coconut Shrimp with Sweet Chili Mayo alongside easy sides like steamed jasmine rice and a crisp green salad dressed with lime vinaigrette. On busier nights, some frozen green beans tossed with garlic and lemon work just as well.

For weekend dinners or when friends are over, I love plating these shrimp with a vibrant mango salsa or a simple avocado salad. The creamy, fresh flavors balance the crispy, sweet shrimp perfectly. And because I’m always sneaking in veggies where I can, roasted sweet potatoes or grilled asparagus are frequent sidekicks.

Oh, and if you’re thinking about a sauce swap, try serving with a tangy yogurt dip or even a spicy sriracha mayo for a twist.

Storage and Reheating Tips

Like many busy parents, I often make a batch ahead to save time on busy evenings. Here’s what I’ve learned about keeping this dish tasting great after storage:

• Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. The coating may lose a bit of its crispness but still tastes delicious.
• Reheat in a toaster oven or regular oven at 350°F for 5-7 minutes to help restore crunch. Avoid microwaving if possible, as it makes the coating soggy.
• The sweet chili mayo is best served fresh but can be refrigerated for up to 3 days. Give it a quick stir before serving.
• If you’re meal prepping, keep the shrimp and dipping sauce separate until just before eating.

Frequently Asked Questions

What are the main ingredients for Baked Coconut Shrimp with Sweet Chili Mayo?

The main ingredients for Baked Coconut Shrimp with Sweet Chili Mayo include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Baked Coconut Shrimp with Sweet Chili Mayo?

The total time to make Baked Coconut Shrimp with Sweet Chili Mayo includes both preparation and cooking time. Check the recipe card above for exact timing details.

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

Yes, Baked Coconut Shrimp with Sweet Chili Mayo can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Baked Coconut Shrimp with Sweet Chili Mayo?

Baked Coconut Shrimp with Sweet Chili Mayo pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Baked Coconut Shrimp with Sweet Chili Mayo suitable for special diets?

Depending on the ingredients used, Baked Coconut Shrimp with Sweet Chili Mayo may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Baked Coconut Shrimp with Sweet Chili Mayo is one of those recipes that brings me back to my roots—simple, flavorful, and made with love, even when life feels a little messy. It’s proof that you don’t need a professional kitchen or complicated steps to create something special. This dish fits perfectly into my philosophy of home cooking: real ingredients, straightforward methods, and food that feeds your people in every way that matters.

Whether you’re a busy parent like me or just someone who wants to enjoy a delicious meal without stress, this recipe welcomes you in with open arms—and crunchy, coconutty shrimp. So grab your apron, rally your helpers (or go solo), and get ready to make a new family favorite that’s quick, tasty, and full of heart.