Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines crunchy coconut coating with the fresh taste of shrimp. This recipe is perfect for parties, a cozy dinner at home, or as an appetizer for any gathering. The unique blend of flavors and textures makes it a standout choice that everyone will love. Plus, the sweet chili mayo adds a delicious twist that takes these baked shrimp to another level!
Why You’ll Love This Recipe
- Quick and Easy: With just 15 minutes of prep time, this dish can be on your table in no time.
- Crispy Texture: Baking instead of frying ensures a crispy coating without the extra oil.
- Versatile Serving Options: Great as an appetizer, main course, or party snack; perfect for any occasion.
- Flavorful Dipping Sauce: The sweet chili mayo pairs perfectly with the shrimp, enhancing every bite.
- Healthy Alternative: Baked rather than fried makes it a healthier option without sacrificing flavor.
Tools and Preparation
Getting everything ready for your Baked Coconut Shrimp with Sweet Chili Mayo is simple when you have the right tools on hand.
Essential Tools and Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Paper towels
Importance of Each Tool
- Baking sheet: Provides a sturdy surface for baking and allows even heat distribution.
- Parchment paper: Prevents sticking and makes cleanup effortless, ensuring your shrimp come out intact.
- Mixing bowls: Essential for organizing your breading station and keeping ingredients separate during preparation.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut, unsweetened
- 1/2 cup all-purpose flour, or almond flour for gluten-free
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup breadcrumbs, Panko recommended
For the Sweet Chili Mayo:
- 1/2 cup mayonnaise, or Greek yogurt for a lighter option
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
How to Make Baked Coconut Shrimp with Sweet Chili Mayo
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature will help achieve that perfect crispiness on your shrimp.
Step 2: Prepare the Shrimp
Pat the shrimp dry using paper towels to remove excess moisture. This step is crucial for ensuring that the breading adheres well.
Step 3: Set Up Your Breading Station
Set up three separate bowls:
1. In one bowl, mix the flour with salt and pepper.
2. In the second bowl, beat the eggs until well combined.
3. In the third bowl, combine shredded coconut and breadcrumbs with paprika.
Step 4: Bread the Shrimp
Dip each shrimp into the flour mixture first, coating it evenly. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the coconut-breadcrumb mixture until fully covered.
Step 5: Bake the Shrimp
Place the breaded shrimp on a parchment-lined baking sheet. Bake in your preheated oven for 12-15 minutes, flipping halfway through to ensure even cooking.
Step 6: Make Sweet Chili Mayo
While the shrimp are baking, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder in a small bowl until smooth.
Step 7: Serve
Once baked to golden perfection, enjoy your hot coconut shrimp with the delicious sweet chili mayo on the side for dipping!
How to Serve Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a delightful dish that pairs well with various sides and dipping sauces. Here are some creative serving suggestions to enhance your dining experience.
As an Appetizer
- Serve the shrimp as a starter at parties or gatherings for a tasty bite-sized treat.
With Fresh Salad
- Pair the shrimp with a crisp green salad tossed in a light vinaigrette for a refreshing contrast.
On a Bed of Rice
- Serve over coconut rice or jasmine rice to soak up the flavors and add a filling element to your meal.
With Dipping Sauces
- Offer additional dipping sauces like mango chutney or tangy mustard for varied flavor profiles.
In Tacos
- Use the shrimp as the main filling in soft corn tortillas, topped with cabbage slaw and avocado for an exciting twist.
How to Perfect Baked Coconut Shrimp with Sweet Chili Mayo
Achieving the perfect baked coconut shrimp involves attention to detail. Here are some tips to ensure crispy, flavorful results every time.
- Choose Fresh Shrimp: Opt for fresh, high-quality shrimp for the best taste and texture.
- Pat Dry Thoroughly: Ensure the shrimp is dry before breading to help the coating adhere better.
- Use Panko Breadcrumbs: For extra crunch, use Panko breadcrumbs instead of regular ones.
- Flip Halfway Through Baking: Turn the shrimp halfway during baking for even browning on both sides.
- Spray Lightly with Oil: A light mist of cooking spray can enhance crispiness without adding excess calories.
Best Side Dishes for Baked Coconut Shrimp with Sweet Chili Mayo
To complement your Baked Coconut Shrimp with Sweet Chili Mayo, consider these delicious side dishes that balance flavors and textures.
- Mango Salsa: Bright and fresh, this salsa adds sweetness and acidity that pairs beautifully with shrimp.
- Coleslaw: A crunchy slaw made from cabbage and carrots provides a refreshing contrast to the fried shrimp.
- Steamed Asparagus: Lightly seasoned asparagus offers a healthy side full of nutrients and vibrant color.
- Quinoa Salad: A protein-packed salad mixed with vegetables makes for a hearty addition alongside shrimp.
- Garlic Butter Rice: Fluffy rice flavored with garlic butter complements the dish while absorbing any extra sauce.
- Roasted Vegetables: Seasonal veggies roasted until tender add depth and a touch of earthiness to your plate.
Common Mistakes to Avoid
When making Baked Coconut Shrimp with Sweet Chili Mayo, it’s easy to overlook some details. Here are common mistakes to avoid.
- Skipping the Drying Step: Failing to pat the shrimp dry can lead to a soggy coating. Always dry your shrimp thoroughly before breading.
- Inconsistent Coating: Uneven coatings can affect both texture and taste. Ensure each shrimp is fully coated in flour, egg, and the coconut-breadcrumb mixture.
- Not Preheating the Oven: Baking shrimp in a cold oven can result in uneven cooking. Always preheat your oven to 400°F (200°C) before baking.
- Overcrowding the Baking Sheet: Placing too many shrimp on one sheet can lead to steaming instead of baking. Leave space between each shrimp for even cooking.
- Using Old Ingredients: Fresh ingredients are key to great flavor. Check the freshness of your coconut and spices before you start cooking.
Storage & Reheating Instructions
Refrigerator Storage
- Keep leftover baked coconut shrimp in an airtight container.
- It can be stored in the refrigerator for up to 3 days.
Freezing Baked Coconut Shrimp with Sweet Chili Mayo
- Place cooled shrimp in a freezer-safe bag or container.
- Baked coconut shrimp can be frozen for up to 2 months.
Reheating Baked Coconut Shrimp with Sweet Chili Mayo
- Oven: Preheat your oven to 350°F (175°C). Place shrimp on a baking sheet and heat for about 10 minutes until warm and crispy.
- Microwave: Use a microwave-safe plate covered with a paper towel. Heat on medium power for about 1-2 minutes, checking frequently.
- Stovetop: Heat a non-stick skillet over medium heat. Add the shrimp, reheating for about 3-5 minutes until warmed through.
Frequently Asked Questions
Here are some common questions regarding Baked Coconut Shrimp with Sweet Chili Mayo.
What is Baked Coconut Shrimp with Sweet Chili Mayo?
Baked Coconut Shrimp with Sweet Chili Mayo is a delicious dish featuring crispy, baked shrimp coated in coconut and served with a tangy sweet chili mayonnaise.
Can I use frozen shrimp?
Yes! Just ensure you thaw them completely and pat them dry before proceeding with the recipe.
How do I make the sweet chili mayo?
To make sweet chili mayo, simply whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
Is this recipe healthy?
Baked Coconut Shrimp is generally healthier than fried versions due to being baked rather than deep-fried. You can also substitute mayonnaise with Greek yogurt for fewer calories.
Can I customize this recipe?
Absolutely! Feel free to add spices or herbs like garlic or cilantro to enhance flavor according to your taste preferences.
Final Thoughts
Baked Coconut Shrimp with Sweet Chili Mayo is not only delicious but also versatile. You can customize it by adding different spices or serving it alongside various dipping sauces. Give this recipe a try; it’s perfect for gatherings or a quick weeknight dinner!
Baked Coconut Shrimp with Sweet Chili Mayo
Baked Coconut Shrimp with Sweet Chili Mayo is a delectable and crispy dish that combines the sweet, tropical flavor of coconut with perfectly baked shrimp. This easy-to-make recipe serves as an impressive appetizer for gatherings or a delightful main course for cozy dinners at home. The crunchy coating adds texture, while the accompanying sweet chili mayo elevates each bite with its tangy sweetness. Perfect for any occasion, this dish is sure to please seafood lovers and can be customized to suit various tastes.
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut, unsweetened
- 1/2 cup all-purpose flour or almond flour for gluten-free
- 2 large eggs, beaten
- 1 teaspoon paprika
- 1 cup breadcrumbs (Panko recommended)
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Pat shrimp dry with paper towels.
- Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with coconut and breadcrumbs mixed with paprika.
- Coat each shrimp in flour, dip in egg, and then cover in the coconut-breadcrumb mixture.
- Place on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.
- For the sweet chili mayo, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve hot with the dipping sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 3 pieces of shrimp (85g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Opt for fresh shrimp to enhance flavor and texture. Make sure to thoroughly dry the shrimp before breading to ensure a crispy coating. For added crunch, use Panko breadcrumbs instead of regular ones. Feel free to customize the dipping sauce by adding herbs or spices.