Baked Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss (Crispy, Sweet & Savory)

Introduction

Why does coconut shrimp feel like vacation food no matter where you are?

Because it combines crispy texture, sweet coconut, and juicy shrimp with a dipping sauce that hits sweet, spicy, and creamy all at once.

This Baked Coconut Shrimp with Sweet Chili Mayo gives you that tropical restaurant feel—without deep frying. It’s crunchy on the outside, tender inside, and perfect as an appetizer, snack, or light dinner.

Ingredients

Shrimp:

500g large shrimp (peeled and deveined, tails on optional)
Salt and black pepper
1/2 tsp garlic powder
1/2 tsp paprika

Coating:

1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup shredded coconut (unsweetened or lightly sweetened)
1/2 cup panko breadcrumbs

For Baking:

Cooking spray or 2 tbsp oil (for brushing)

Sweet Chili Mayo Sauce:

1/2 cup mayonnaise
2–3 tbsp sweet chili sauce
1 tsp lime juice
Optional: pinch of garlic powder or sriracha

Substitutions:

Shrimp → chicken strips or tofu
Mayo → Greek yogurt or vegan mayo
Panko → crushed cornflakes for extra crunch
Coconut → use only panko for plain crispy version

Timing

Preparation time: 15–20 minutes
Cooking time: 12–15 minutes
Total time: about 35 minutes

Step-by-Step Instructions

Step 1: Prep shrimp

Pat shrimp dry and season with salt, pepper, garlic powder, and paprika.

Tip: Dry shrimp = crispier coating.

Step 2: Set up breading station

Place flour in one bowl, beaten eggs in another, and mix coconut with panko in a third.

Step 3: Coat shrimp

Dredge shrimp in flour, dip in egg, then press into coconut-panko mixture.

Tip: Press firmly so coating sticks well.

Step 4: Arrange for baking

Place coated shrimp on a lined baking tray. Spray or lightly brush with oil.

Step 5: Bake

Bake at 200°C (400°F) for 12–15 minutes, flipping halfway through, until golden and crispy.

Step 6: Make sauce

Mix mayonnaise, sweet chili sauce, lime juice, and optional seasoning until smooth.

Step 7: Serve

Serve shrimp hot with sweet chili mayo for dipping.

Nutritional Information (approx per serving)

Calories: 350–450 kcal
Protein: 25–30g
Carbohydrates: 20–30g
Fat: 18–25g
Fiber: 2–4g

Healthier Alternatives

Bake instead of fry (already done here)
Use Greek yogurt instead of mayo
Use unsweetened coconut
Air fry instead of oven baking
Reduce sauce portion

Serving Suggestions

Serve with rice or quinoa
Pair with tropical salsa (mango or pineapple)
Add to tacos or wraps
Serve as party appetizer
Pair with coleslaw or salad

Common Mistakes to Avoid

Not drying shrimp (coating slips off)
Skipping oil spray (less crispiness)
Overbaking (shrimp becomes rubbery)
Using too much coconut without panko balance
Crowding pan (uneven baking)

Storage Tips

Store in fridge up to 2 days
Reheat in oven or air fryer for crispiness
Do not microwave (makes coating soggy)
Freeze before baking for best results
Store sauce separately