Baked Coconut Shrimp with Sweet Chili Mayo is a beautifully balanced dish where tender shrimp meet a crisp coconut crust and a silky, sweet-spicy dipping sauce. The aroma of toasted coconut, warm spices, and oven-roasted seafood fills the kitchen with inviting warmth. Ideal for relaxed weeknight dinners, casual family gatherings, or elegant appetizers, this recipe delivers indulgent flavor with a lighter baked technique.
Servings – Baked Coconut Shrimp with Sweet Chili Mayo
Servings: 4–6 servings
Time Required for Baked Coconut Shrimp with Sweet Chili Mayo
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Prep Time: 20 minutes
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Cook Time: 15–18 minutes
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Total Time: 35–38 minutes
Ingredients for Baked Coconut Shrimp with Sweet Chili Mayo
Main Ingredients
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600 g raw shrimp, peeled and deveined, tails left on
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80 g all-purpose flour
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2 large eggs (about 100 g), lightly beaten
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120 g unsweetened shredded coconut
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60 g panko breadcrumbs
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5 g fine sea salt
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2 g ground black pepper
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2 g smoked paprika
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1 g garlic powder
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20 ml olive oil spray or melted coconut oil
Sweet Chili Mayo
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120 ml mayonnaise
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40 ml sweet chili sauce
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5 ml fresh lime juice
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1 g chili flakes (optional)
Step-by-Step Instructions
Preparing the Coconut Coating for Baked Coconut Shrimp with Sweet Chili Mayo
Prepare the flavor base: Preheat the oven to 220°C and line a baking tray with parchment paper. Meanwhile, pat the shrimp dry to ensure proper adhesion.
Season the coating: In a shallow bowl, combine flour with salt, pepper, smoked paprika, and garlic powder. Additionally, mix shredded coconut with panko breadcrumbs in a second bowl to create a crisp, aromatic crust.
Build the coating layers: First, dredge each shrimp lightly in the seasoned flour. Next, dip it into the beaten eggs, allowing excess to drip off. Then, press firmly into the coconut-panko mixture until evenly coated.
Arrange and oil: Place the coated shrimp on the prepared tray in a single layer. Lightly spray or brush with olive oil or melted coconut oil to encourage even browning.
Bake to golden perfection: Bake for 15–18 minutes, turning once halfway through. Meanwhile, the coconut will toast gently, forming a crisp exterior while the shrimp remain juicy inside.
Prepare the sauce: While the shrimp bake, whisk mayonnaise, sweet chili sauce, lime juice, and chili flakes until smooth. Chill briefly to allow flavors to meld.
Finish and serve: Finally, remove the shrimp once golden and fragrant. Serve immediately with the sweet chili mayo on the side for dipping.
Variations of Baked Coconut Shrimp with Sweet Chili Mayo
With meat: Substitute shrimp with chicken breast strips, adjusting baking time to 20–22 minutes.
Vegetarian version: Use thick slices of cauliflower or zucchini, coated and baked until tender-crisp.
Creamier version: Add 20 ml coconut cream to the sweet chili mayo for a richer, tropical sauce.
Spicier version: Increase chili flakes or add 5 ml sriracha to the dipping sauce.
Seasonal swaps: Replace part of the coconut with crushed cornflakes for extra crunch during cooler months.
Tips for Perfect Results – Baked Coconut Shrimp with Sweet Chili Mayo
Even coating: Press the coconut mixture firmly onto the shrimp to prevent patchy browning.
Aroma enhancement: Toast the coconut lightly beforehand for a deeper, nuttier fragrance.
Avoid sogginess: Always bake on parchment and avoid overcrowding the tray.
Storage: Store leftovers refrigerated for up to 2 days; reheat in the oven, not the microwave.
Freezing: Freeze coated but unbaked shrimp for up to 1 month, then bake directly from frozen, adding 3–4 minutes.
Final Notes
Baked Coconut Shrimp with Sweet Chili Mayo combines crisp texture, warm coconut aroma, and a perfectly balanced dipping sauce in every bite. Furthermore, the baked method keeps the dish light while preserving its indulgent character. Whether served as an appetizer or a main course, this recipe delivers consistent, restaurant-quality results with ease.
