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Crispy Baked Coconut Shrimp with Sweet Chili Mayo

A pile of golden brown, crispy coconut shrimp served on a white plate with a side of orange dipping sauce.
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Make restaurant-style crispy coconut shrimp at home using the oven for a lighter, crunchy appetizer or main dish. Serve with a simple sweet chili mayonnaise dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • For the Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
  2. Set up a standard breading station with three shallow dishes.
  3. In the first dish, place the flour seasoned with salt and pepper.
  4. In the second dish, place the beaten eggs.
  5. In the third dish, combine the shredded coconut and Panko breadcrumbs. Mix them well.
  6. Take one shrimp at a time and dredge it completely in the flour mixture, shaking off excess.
  7. Dip the floured shrimp into the egg mixture, allowing excess to drip off.
  8. Press the shrimp firmly into the coconut-Panko mixture to coat all sides evenly. Place the coated shrimp on the prepared baking sheet.
  9. Lightly spray the tops of the coated shrimp with cooking spray to help them brown.
  10. Bake for 10 to 14 minutes, flipping halfway through, until the shrimp are pink and the coating is golden brown and crisp.
  11. While the shrimp bake, prepare the dipping sauce. Whisk together the mayonnaise, sweet chili sauce, and lime juice in a small bowl until smooth.
  12. Serve the hot coconut shrimp immediately with the sweet chili mayo. This recipe is a great alternative to heavy frying when considering meal planning for lighter fare.

Notes

  • For extra flavor, you can lightly toast the coconut-Panko mixture in a dry pan for 3 minutes before breading the shrimp.
  • If you prefer a tangier sauce, substitute the lime juice with 1 teaspoon of rice vinegar.
  • These shrimp freeze well before baking. Arrange them on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cook time.

Nutrition

Find it online: https://cutcooktaste.com/coconut-shrimp-recipe-baked-sweet-chili-mayo/