Baked Coconut Shrimp with Sweet Chili Mayo
Indulge in the crispy, golden perfection of baked coconut shrimp, a lighter yet equally satisfying take on a classic appetizer. Each succulent shrimp is coated in a delightful blend of sweetened coconut and panko, then baked to a tender finish. Served with a vibrant, creamy sweet chili mayo, this dish offers an exquisite balance of sweet, savory, and tangy flavors.
Prep Time
20 minutes
Cook Time
12-15 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Delightfully crispy without the deep-frying mess, making it a healthier option.
- Features a perfect balance of sweet coconut, savory shrimp, and tangy, spicy sweet chili mayo.
- Quick and easy to prepare, ideal for busy weeknights or spontaneous entertaining.
- Visually appealing, making it a fantastic appetizer or light meal for any occasion.
- A crowd-pleaser that appeals to a wide range of palates.
Ingredients
- 450g (1 pound) large shrimp, peeled and deveined, tails on or off
- 90g (1 cup) sweetened shredded coconut
- 60g (1/2 cup) Panko breadcrumbs
- 30g (1/4 cup) all-purpose flour
- 2 large eggs
- 60ml (1/4 cup) sweet chili sauce
- 60ml (1/4 cup) mayonnaise
- 15ml (1 tablespoon) fresh lime juice
Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to ensure the shrimp do not stick and for easier cleanup.
- Prepare your dredging station. In three separate shallow dishes, place the 30g (1/4 cup) all-purpose flour in the first. In the second, whisk the two large eggs until well beaten. In the third dish, combine the 90g (1 cup) sweetened shredded coconut and 60g (1/2 cup) Panko breadcrumbs, mixing them thoroughly.
- Begin coating the shrimp. Take one shrimp at a time and dredge it first in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated, then let any excess egg drip off. Finally, press the shrimp into the coconut-panko mixture, making sure it is thoroughly coated on all sides. Gently press the coating onto the shrimp to help it adhere well.
- Arrange the coated shrimp in a single layer on the prepared baking sheet. Ensure there is ample space between each shrimp to allow for even cooking and to achieve maximum crispness.
- Bake for 12-15 minutes, or until the shrimp are opaque throughout, cooked through, and the coconut coating is beautifully golden brown and crispy. Watch carefully to avoid overcooking, which can make the shrimp tough.
- While the shrimp is baking, prepare the dipping sauce. In a small bowl, whisk together the 60ml (1/4 cup) sweet chili sauce, 60ml (1/4 cup) mayonnaise, and 15ml (1 tablespoon) fresh lime juice until the mixture is smooth and well combined. The lime juice provides a bright, acidic lift to the creamy and sweet chili flavors.
- Serve the baked coconut shrimp immediately with the sweet chili mayo for dipping. Enjoy them hot for the best flavor and texture.
Tools You’ll Need
- Large baking sheet
- Parchment paper
- 3 shallow dishes (for dredging)
- Small mixing bowl
- Whisk
Essential Success Tips
- Ensure your shrimp are completely dry before dredging in flour; this helps the coating adhere better.
- Do not overcrowd the baking sheet. Give each shrimp space to crisp up evenly without steaming.
- Press the coconut-panko mixture firmly onto the shrimp to create a robust, flavorful crust that won't fall off during baking.
- Adjust the baking time slightly based on the size of your shrimp; larger shrimp may need an extra minute or two.
- For the crispiest results, serve the shrimp immediately after they come out of the oven.
Professional Cooking Secrets
- To achieve an even crispier coating, after breading, place the shrimp in the refrigerator for 15-20 minutes before baking. This helps the coating set and prevents it from falling off.
- Elevate the sweet chili mayo by adding a pinch of freshly grated ginger or a tiny dash of sesame oil for an extra layer of aromatic complexity.
- For a deeper coconut flavor, lightly toast a small portion of the shredded coconut in a dry pan until golden brown before mixing it with the panko and using it for breading.
Notes
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer at 180°C (350°F) for best crispness.
- For a spicier kick, add a pinch of red pepper flakes to the sweet chili mayo.
- This recipe also works well with large sea scallops if you're looking for an alternative seafood option.
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut for a less sweet profile. If you prefer a hint of sweetness, you can add a small amount of sugar to the coconut-panko mixture.
How do I know when the shrimp are cooked through?
Cooked shrimp will turn pink and opaque throughout. Avoid cooking them for too long, as they can become rubbery. The specified cooking time of 12-15 minutes is generally sufficient for large shrimp.
Can I air fry these coconut shrimp?
Absolutely! Air frying is a fantastic method for achieving extra crispness. Preheat your air fryer to 190°C (375°F) and cook for 8-12 minutes, flipping halfway through, or until golden brown and cooked through. You may need to cook them in batches.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420, Protein: 25-30g, Fat: 20-25g, Carbohydrates: 30-35g (per serving, estimated based on ingredients and preparation)
Allergy Information
Contains shellfish (shrimp), eggs, wheat (flour, panko), and tree nuts (coconut). For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko breadcrumbs.
No comment