Baked Coconut Shrimp with Sweet Chili Mayo: The Ultimate Crowd-Pleaser

There are few combinations in the culinary world as satisfying as the pairing of sweet, succulent seafood with a creamy, spicy sauce. If you have been searching for that perfect appetizer that disappears seconds after hitting the table, or a main course that makes a weeknight feel like a celebration, look no further. This Baked Coconut Shrimp with Sweet Chili Mayo is about to become your new obsession.

Forget the deep fryer. Forget the mess of hot oil splattering across your stove. This recipe achieves that irresistible golden crunch and tender interior strictly through the magic of your oven. But the real star of the show? The sauce. A glossy, rich, and slightly spicy Sweet Chili Mayo that drenches every single shrimp, creating a mirror-like glaze that is strictly “drool-worthy.” It is sticky, savory, sweet, and packs just the right amount of heat to wake up your palate.

In this comprehensive guide, we are going to walk through everything you need to know to master this dish. From selecting the perfect shrimp to achieving that ultra-glossy sauce consistency, we have got you covered. Let’s dive into a plate of pure indulgence.

Why This Recipe Works

You might be wondering, “Can baked shrimp really compete with fried?” The answer is a resounding yes, and here is why. When you bake shrimp at a high temperature with the right coating, the coconut toasts to perfection, releasing its natural oils which crisp up the exterior. Meanwhile, the shrimp inside gently steams in its own juices, remaining plump and snappy rather than rubbery.

Furthermore, the sauce isn’t just a dip on the side; in this recipe, it is an integral component. The creamy mayonnaise base carries the flavor of the sweet chili sauce and spices, coating the tongue and balancing the texture of the toasted coconut. The addition of fresh chives cuts through the richness, providing a fresh, oniony bite that rounds out the flavor profile. It is a symphony of textures: crispy, creamy, tender, and sticky.

Ingredients

To create this masterpiece, you will need a specific set of ingredients. Don’t worry, they are easily found at your local grocery store.

For the Shrimp:

• Large Shrimp – 1 lb, peeled and deveined (tails on or off, depending on preference).
• Unsweetened Shredded Coconut – 1 cup, for that authentic tropical texture.
• Panko Breadcrumbs – 1/2 cup, adds extra crunch that coconut alone can’t provide.
• Butter – 1/2 cup, melted (unsalted is best so you can control the sodium).
• Garlic Powder – 1 tsp, for savory depth.
• Smoked Paprika – 1 tsp, adds a lovely color and a hint of smokiness.
• Salt and Black Pepper – To taste.

For the Sweet Chili Mayo:

• Mayonnaise – 1/2 cup, full fat works best for the glossiest texture.
• Sweet Chili Sauce – 1/3 cup, the bottleneck ingredient that provides the signature flavor.
• Sriracha – 1 tbsp, adjust based on your heat tolerance.
• Honey – 1 tbsp, for extra stickiness and shine.
• Lime Juice – 1 tbsp, fresh squeezed to brighten the sauce.
• Fresh Chives – 2 tbsp, finely chopped for garnish.

Instructions

Follow these steps to ensure your shrimp comes out perfectly cooked and beautifully glazed.

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Prepare the Breading Station: In a shallow bowl, mix the shredded coconut, Panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper. In a separate small bowl, pour the melted butter.
3. Coat the Shrimp: Pat the shrimp dry with paper towels (this helps the coating stick). Dip each shrimp first into the melted butter, allowing the excess to drip off, and then press firmly into the coconut mixture to coat generously on all sides.
4. Arrange for Baking: Place the coated shrimp on the prepared baking sheet in a single layer. Make sure they are not touching so they crisp up rather than steam.
5. Bake to Perfection: Bake for 12–15 minutes, flipping halfway through, until the coconut is golden brown and the shrimp are pink and opaque. Watch closely near the end to ensure the coconut doesn’t burn.
6. Make the Sauce: While the shrimp are baking, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a medium bowl until smooth and glossy.
7. Combine: Once the shrimp are done, transfer them immediately to a serving bowl. Pour the sauce over the hot shrimp or serve it as a heavy dip. For the look in the photo, toss them gently to coat.
8. Garnish and Serve: Sprinkle heavily with fresh chopped chives. Serve immediately while hot and bubbly.

Tips for the Perfect Glossy Sauce

The image that inspired this recipe features a sauce that looks like “liquid glass.” To achieve this:

• Temperature Matters: Toss the shrimp in the sauce while they are piping hot. The heat from the shrimp slightly melts the fats in the mayo and the sugars in the chili sauce, creating that ultra-shiny, translucent glaze.
• Honey is Key: Do not skip the honey. It acts as a natural glazing agent that reflects light better than sugar granules would.
• Resting Time: Let the sauce sit for 10 minutes before using. This allows the air bubbles from whisking to dissipate, resulting in a smoother, more mirror-like finish.

Variations to Try

While this recipe is perfect as is, cooking is about customization. Here are a few tweaks you can make:

1. The Air Fryer Method:
If you want an even crunchier texture, cook the shrimp in an air fryer at 375°F for 8-10 minutes. Shake the basket halfway through. This often results in a deeper golden color.

2. Make it Spicy:
For the heat seekers, add a teaspoon of crushed red pepper flakes to the breading mixture and double the Sriracha in the sauce. You can also finish with a dusting of cayenne pepper.

3. Low Carb/Keto Option:
Swap the Panko breadcrumbs for crushed pork rinds or almond flour. Use a sugar-free sweet chili sauce and keto-friendly mayonnaise to keep the carbs low without sacrificing the indulgence.

Serving Suggestions

This dish is incredibly versatile. Here is how you can build a meal around it:

• As an Appetizer: Serve on a large platter with toothpicks. It is perfect for game days, potlucks, or holiday parties.
• As a Main Course: Pair with steamed jasmine rice and roasted broccoli or asparagus. The extra sauce drips onto the rice, which is absolutely delicious.
• Tacos: Tuck the saucy shrimp into soft flour tortillas with some slaw and avocado for a tropical taco night.

Common Questions (FAQ)

Can I use frozen shrimp?
Absolutely. Just make sure they are completely thawed and patted very dry before breading. Excess water will make the coating soggy.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp them back up. Microwaving will result in rubbery shrimp.

Can I make the sauce ahead of time?
Yes, the sauce actually tastes better after the flavors meld for a few hours. Keep it refrigerated for up to a week.

Conclusion

Baked Coconut Shrimp with Sweet Chili Mayo is more than just a recipe; it is an experience. It brings the restaurant quality to your kitchen with minimal effort. The combination of the sweet, nutty coconut, the savory shrimp, and that luscious, glossy, spicy sauce is a texture and flavor bomb that everyone will love.

So, grab your ingredients, preheat that oven, and get ready to impress your family (and yourself) with this stunning dish. Don’t forget to take a picture before you dig in—if you can wait that long!