Baked Coconut Shrimp Recipe

If you’re craving a dish that’s crispy, tropical, and packed with flavor, **Baked Coconut Shrimp** is an absolute must-make. This recipe takes succulent shrimp, coats them in a crunchy coconut and breadcrumb mixture, and bakes them to golden perfection. Lightly sweet, satisfyingly crunchy, and perfectly juicy inside, this dish is a brilliant twist on classic fried shrimp—without the mess or guilt of deep frying. Whether you’re hosting friends or treating yourself to something special, Baked Coconut Shrimp is sure to impress with every bite.

 

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet pack a punch in flavor and texture. Each component plays a crucial role, from the crunch and aroma of shredded coconut to the light seasoning that balances the shrimp’s natural sweetness. The sweet chili mayo ties everything together with a touch of tangy heat.

• 1 lb large shrimp, peeled and deveined: The star of the dish, shrimp provide a tender, juicy base for the crispy coating.
• 1 cup shredded coconut (unsweetened): Adds tropical sweetness and irresistible crunch.
• 1/2 cup all-purpose flour (or almond flour for gluten-free): Helps the coating stick and provides a light base layer.
• 2 large eggs, beaten: Acts as the glue holding the coconut and breadcrumbs to the shrimp.
• 1/2 teaspoon salt: Enhances all other flavors beautifully.
• 1/2 teaspoon black pepper: Adds a mild kick for balanced seasoning.
• 1 teaspoon paprika: Provides subtle smokiness and color to the breadcrumb mixture.
• 1 cup breadcrumbs (Panko recommended): Gives the crispy, airy texture that makes the shrimp so addictive.
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option): Creates the creamy base for the sweet chili mayo dipping sauce.
• 2 tablespoons sweet chili sauce: Infuses the mayo with sweetness and a gentle heat.
• 1 teaspoon lime juice: Adds fresh acidity to brighten every bite.
• 1/2 teaspoon garlic powder: Delivers subtle savory depth to the dipping sauce.

How to Make Baked Coconut Shrimp

Step 1: Preheat and Prep

Start by heating your oven to 400°F (200°C). This temperature is ideal for baking shrimp quickly so they remain tender inside while achieving a crispy golden crust outside. Meanwhile, pat your shrimp dry to ensure the breading sticks perfectly.

Step 2: Set Up Your Breading Station

Create three bowls for dredging the shrimp: one with the flour mixed with salt and pepper, a second with the beaten eggs, and a third with the shredded coconut, breadcrumbs, and paprika combined. This assembly line will make breading your shrimp fast and efficient.

Step 3: Coat the Shrimp

Dip each shrimp first into the flour mixture, then in the egg, and finally into the coconut and breadcrumb blend. Make sure each piece gets an even coating for maximum crunch and flavor.

Step 4: Bake to Perfection

Place the coated shrimp on a parchment-lined baking sheet spaced out to avoid steaming. Bake for 12–15 minutes, flipping halfway through to ensure both sides get that perfect golden crunch.

Step 5: Whip Up the Sweet Chili Mayo

While your shrimp bakes, mix together mayonnaise, sweet chili sauce, lime juice, and garlic powder in a small bowl. This creamy, tangy dipping sauce is what truly elevates the Baked Coconut Shrimp experience.

Step 6: Serve and Enjoy

Once baked, serve your shrimp hot alongside the sweet chili mayo. The contrast between crunchy shrimp and creamy, slightly spicy sauce creates a flavor combo that’s hard to resist.

How to Serve Baked Coconut Shrimp

Garnishes

Fresh herbs like chopped cilantro or green onions add a pop of color and freshness that brightens the shrimp’s richness. A wedge of lime on the side is a fantastic way to add zest right before eating.

Side Dishes

This dish pairs beautifully with light sides such as a crisp mixed green salad, jasmine rice, or even a refreshing mango salsa. These mild accompaniments let the shrimp shine as the star of the plate.

Creative Ways to Present

For a fun twist, try serving your Baked Coconut Shrimp as an appetizer on skewers or arrange them on a bed of arugula with drizzles of extra sweet chili sauce. They also make fantastic additions to tacos or over a tropical grain bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Coconut Shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To keep their crust crisp, place a paper towel in the container to absorb any moisture.

Freezing

You can freeze the shrimp after they’ve been baked and cooled: lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag or container for up to a month. This way, you can enjoy your favorite dish anytime!

Reheating

The best method to reheat is in a preheated oven at 350°F (175°C) for about 5-7 minutes. This warms the shrimp through while preserving the crunchy coconut coating much better than a microwave.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before breading so the coating adheres properly and cooks evenly.

Is it possible to make this recipe gluten-free?

Yes! Swap out all-purpose flour for almond flour and use gluten-free breadcrumbs. The texture might vary slightly but you’ll still have that delicious crunch.

Can I substitute the mayonnaise in the dipping sauce?

Definitely. Greek yogurt is a fantastic lighter alternative that still provides creaminess and tang, pairing well with the sweet chili sauce.

How do I make sure the shrimp stay crispy after baking?

Make sure to space the shrimp apart on the baking sheet so air circulates around them. Also, avoid overcrowding and flip them halfway through baking for even crispiness.

What can I use if I don’t have sweet chili sauce?

You can mix regular chili sauce with a little honey or sugar and a splash of rice vinegar as a quick homemade substitute that offers similar sweet and spicy flavors.

Final Thoughts

Baked Coconut Shrimp is a shining example of how simple ingredients can come together to create a dish that’s bursting with flavor and texture. Whether you’re whipping it up for a casual dinner or an elegant appetizer, this recipe promises crunchy, juicy shrimp with an irresistible tropical twist. Give this recipe a try—you might just find your new favorite way to enjoy shrimp!

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