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Crispy Baked Coconut Shrimp with Irresistible Sweet Chili Mayo Dip - Featured Image

Crispy Baked Coconut Shrimp with Irresistible Sweet Chili Mayo Dip

Learn how to make delicious Baked Coconut Shrimp with Sweet Chili Mayo. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 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!

Instructions

  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!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Baked Coconut Shrimp with Sweet Chili Mayo, recipe, cooking, food