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Baked Coconut Shrimp with Sweet Chili Mayo

Crispy oven-baked coconut shrimp tossed in a creamy, spicy, and ultra-glossy sweet chili mayonnaise sauce. A perfect appetizer or main course ready in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Coating
  • 1 lb large shrimp peeled and deveined
  • 1 cup shredded coconut unsweetened
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup butter melted
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 pinch salt and pepper to taste
Sweet Chili Mayo
  • 0.5 cup mayonnaise
  • 0.3 cup sweet chili sauce
  • 1 tbsp Sriracha adjust for heat
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 2 tbsp chives chopped, for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix shredded coconut, Panko, garlic powder, paprika, salt, and pepper.
  3. Dip shrimp into melted butter, then press firmly into the coconut mixture to coat.
  4. Place shrimp on the baking sheet in a single layer.
  5. Bake for 12-15 minutes, flipping halfway, until golden and crispy.
  6. While baking, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice.
  7. Transfer hot shrimp to a bowl and toss gently with the sauce or drizzle generously.
  8. Garnish with fresh chives and serve immediately.

Notes

For extra shine, ensure the shrimp are hot when tossing in the sauce.