Baked Coconut Shrimp with Sweet Chili Mayo

If you’re looking for a crispy seafood dinner that’s easy enough for a weeknight yet impressive enough for guests, Baked Coconut Shrimp with Sweet Chili Mayo is the perfect choice. This oven-baked version delivers a crunchy coconut coating with juicy shrimp inside, paired with a creamy, sweet, and tangy dipping sauce that’s impossible to resist.

Why You’ll Love This Recipe

• Crispy texture without deep frying
• Easy to prepare with simple pantry ingredients
• Family-friendly and perfect for parties
• Sweet, savory, and lightly tropical flavors
• Ready in under 40 minutes
• Great as an appetizer, snack, or light dinner

Ingredients

Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 cup Panko breadcrumbs

Sweet Chili Mayo

• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• ½ teaspoon garlic powder

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry using paper towels.
3. In one shallow bowl, combine the flour, salt, black pepper, and paprika.
4. Place the beaten eggs in a second bowl.
5. Mix the shredded coconut and Panko breadcrumbs together in a third bowl.
6. Coat each shrimp in the seasoned flour, dip into the eggs, then press firmly into the coconut-Panko mixture until fully coated.
7. Arrange the shrimp in a single layer on the prepared baking sheet.
8. Bake the Baked Coconut Shrimp with Sweet Chili Mayo for 20–25 minutes, turning halfway through, until golden brown and crispy.
9. While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
10. Serve immediately with the sweet chili mayo for dipping.

Tips & Tricks

• Dry shrimp thoroughly for the crispiest coating.
• Use large shrimp for the best texture and presentation.
• Spray the coated shrimp lightly with cooking oil before baking for extra browning.
• Add a pinch of cayenne pepper for gentle heat.
• Gluten-free breadcrumbs and flour work well for a gluten-free version.
• Fresh lime wedges make an excellent finishing touch.

Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Appetizer, Main Course
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Halal-friendly, seafood-based

Notes

• Serve with fresh salad, steamed rice, or roasted vegetables.
• Garnish with chopped parsley or cilantro for added freshness.
• Add extra shredded coconut if you prefer a thicker coating.
• The dipping sauce also pairs wonderfully with chicken tenders and fries.

Nutrition (Approximate Per Serving)

• Calories: 430
• Protein: 30g
• Carbohydrates: 25g
• Fat: 22g
• Fiber: 3g
• Sugar: 5g

FAQ

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before breading.

Can I make these ahead of time?

Yes. Bread the shrimp several hours ahead and refrigerate until ready to bake.

Can I air fry this recipe?

Absolutely. Cook at 390°F for 8–10 minutes, flipping halfway through.

Why isn’t my coating sticking?

Make sure the shrimp are dry before dredging and firmly press the coconut mixture onto each shrimp.

Can I use sweetened coconut?

Unsweetened coconut is recommended for better balance, but sweetened coconut can be used if that’s what you have.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked shrimp for up to 2 months.

Reheating: Reheat in a 375°F oven or air fryer for 5–8 minutes until crispy. Avoid microwaving, as it softens the coating.

Similar Recipes

• 30 Minute Honey Garlic Chicken Recipe
• Baked Cod with Tomatoes Recipe

Easy Baked Coconut Shrimp with Sweet Chili Mayo

Crispy oven-baked coconut shrimp with a golden Panko coating.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Course Main Course / Appetizer

Cuisine American

Ingredients

  

Shrimp

• 1 lb large shrimp peeled and deveined
• 1 cup unsweetened shredded coconut
• ½ cup all-purpose flour
• 2 large eggs beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 cup Panko breadcrumbs

Sweet Chili Mayo

• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice
• ½ teaspoon garlic powder

Instructions

 

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Pat the shrimp completely dry using paper towels.
• In one shallow bowl, combine the flour, salt, black pepper, and paprika.
• Place the beaten eggs in a second bowl.
• Mix the shredded coconut and Panko breadcrumbs together in a third bowl.
• Coat each shrimp in the seasoned flour, dip into the eggs, then press firmly into the coconut-Panko mixture until fully coated.
• Arrange the shrimp in a single layer on the prepared baking sheet.
• Bake the Baked Coconut Shrimp with Sweet Chili Mayo for 20–25 minutes, turning halfway through, until golden brown and crispy.
• While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
• Serve immediately with the sweet chili mayo for dipping.

Notes

• Serve with fresh salad, steamed rice, or roasted vegetables.
• Garnish with chopped parsley or cilantro for added freshness.
• Add extra shredded coconut if you prefer a thicker coating.
• The dipping sauce also pairs wonderfully with chicken tenders and fries.

 

Conclusion

Baked Coconut Shrimp with Sweet Chili Mayo is a simple yet flavorful recipe that combines crispy coconut-coated shrimp with a creamy, tangy dipping sauce. Whether you’re serving it as an appetizer, party snack, or quick family dinner, this recipe delivers delicious results every time.