Easy Baked Coconut Shrimp with Sweet Chili Mayo
Crispy oven-baked coconut shrimp with a golden Panko coating.
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.