Baked Coconut Shrimp with Sweet Chili Mayo: Tropical Crunch Without the Fryer

Introduction

Did you know that a standard restaurant appetizer of Coconut Shrimp can contain over 600 calories and 40 grams of fat, mostly due to the deep-frying process? Yet, the craving for that sweet, crunchy, golden crust is undeniable. It is the culinary equivalent of a beach vacation.

This recipe for Baked Coconut Shrimp proves that you do not need a vat of hot oil to achieve a shatteringly crisp coating. By utilizing a “dual-crunch” breading system (Panko + Coconut) and a high-heat convection method, we replicate the texture of the fried classic with less than half the fat. Paired with a creamy, tangy Sweet Chili Mayo, this dish delivers a tropical flavor bomb that works as a party appetizer or a light weeknight dinner.

In this guide, we will master the 3-step dredging station, learn why “tails-on” matters for presentation, and how to prevent your coconut from burning before the shrimp cooks.

Ingredients List

The secret to the crunch lies in mixing the coconut with breadcrumbs. Coconut alone burns too fast and doesn’t stay crispy.

The Shrimp Station

Large Shrimp (1 lb / 450g): Raw, peeled, and deveined.
- Selection Tip: Look for “16/20 count” or “21/25 count” shrimp. Keep the tails on—they act as a built-in handle for dipping.
Cornstarch or Flour (½ cup): Cornstarch creates a lighter, crispier coating than flour, but AP flour works fine too.
Eggs (2 large): Beaten.
Shredded Coconut (1 cup): Sweetened coconut flakes give that classic restaurant taste. Unsweetened works for a savory/nuttier profile.
Panko Breadcrumbs (1 cup): The Japanese-style crumb is essential for the “fried” texture.
Seasoning: Garlic powder (½ tsp), Salt (½ tsp), Paprika (¼ tsp).

The Sweet Chili Mayo

Mayonnaise (½ cup): Full fat or light.
Thai Sweet Chili Sauce (3 tbsp): Found in the Asian aisle (brand like Mae Ploy).
Lime Juice (1 tsp): Fresh acidity to cut the creamy sweetness.
Sriracha (1 tsp, optional): For a spicy kick.

Timing

Breading takes a moment, but the cooking is lightning fast.

Prep Time: 20 minutes.
Cook Time: 10–12 minutes.
Total Time: Approx. 30–35 minutes.

Data Insight: Baking shrimp at 400°F (200°C) creates a convection effect that crisps the Panko in minutes. Cooking at a lower temperature (like 350°F) often results in the shrimp overcooking and becoming rubbery before the coating turns brown.

Step-by-Step Instructions

Step 1: The Setup

Preheat your oven to 400°F (200°C).

Crucial Equipment: Place a wire rack on top of a baking sheet. Spray the rack generously with non-stick cooking spray.
Why? Elevating the shrimp allows hot air to circulate underneath, ensuring the bottom stays crispy. If you bake them directly on the pan, the bottom will get soggy.

Step 2: The Dredging Station

Set up three shallow bowls:

Bowl 1: Cornstarch (or flour) mixed with garlic powder, salt, and paprika.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs mixed with the shredded coconut.

Step 3: The Assembly Line

Dry: Pat the shrimp completely dry with paper towels. Wet shrimp = soggy coating.
Dip 1: Holding the shrimp by the tail, dredge in the cornstarch. Shake off excess.
Dip 2: Dip into the egg wash.
Dip 3: Press firmly into the coconut/Panko mixture. Make sure the coating adheres to all sides.
Place the shrimp on the prepared wire rack.

Step 4: The Bake

Spray the tops of the breaded shrimp lightly with cooking oil spray (this helps them brown).

Bake for 10–12 minutes.
Flip: Flip the shrimp halfway through (at the 6-minute mark) for even browning.
Visual Cue: They are done when the coconut is golden brown and the shrimp is pink and opaque. Watch closely—coconut goes from golden to burnt in seconds!

Step 5: The Sauce

While the shrimp bake, whisk together the mayonnaise, sweet chili sauce, lime juice, and sriracha in a small bowl. Keep chilled until serving.

Nutritional Information

A guilt-free version of a fried favorite. Breakdown per serving (approx. 5 shrimp):

Nutrient	Baked Version	Fried Restaurant Version
Calories	~280 kcal	~650 kcal
Total Fat	12g	40g+
Carbohydrates	22g	50g
Protein	20g	18g

Data Insight: By baking, you reduce the fat content by nearly 70%, transforming this from a “cheat meal” into a viable protein-rich dinner option.

Healthier Alternatives for the Recipe

Adapt Baked Coconut Shrimp to your dietary goals:

Gluten-Free: Use Gluten-Free Panko (or crushed Rice Chex cereal) and cornstarch.
Low Carb / Keto: Skip the Panko and use unsweetened coconut flakes mixed with almond flour. Use a sugar-free chili sauce or a spicy mayo dip.
Lighter Sauce: Swap the mayonnaise for Greek Yogurt. The tang of the yogurt works surprisingly well with the sweet chili sauce.

Serving Suggestions

Turn this appetizer into a meal:

Tropical Salad: Serve over mixed greens with mango slices, avocado, and a lime vinaigrette.
Rice Bowl: Pair with jasmine rice (cooked with coconut milk) and steamed broccoli.
Tacos: Use the shrimp as a filling for soft tacos topped with pineapple salsa.

Common Mistakes to Avoid

Here is why your coating might fall off:

Wet Shrimp: If you don’t pat the shrimp dry before the flour step, the breading will slide off while baking.
Skipping the Panko: Using only coconut results in a less crispy texture. The Panko is the structural support for the crunch.
Overcrowding: Leave space between the shrimp on the rack so they roast rather than steam.
Burnt Coconut: Sweetened coconut burns faster than unsweetened. If you notice them browning too fast, tent a piece of foil over them for the last few minutes.

Storing Tips for the Recipe

Crispy food is best fresh, but leftovers can be saved.

Refrigerator: Store in an airtight container for 2 days.
Reheating: Do not microwave. Microwaving makes them rubbery and soggy. Reheat in an oven or Air Fryer at 350°F for 5 minutes to revive the crunch.
Freezing: You can freeze the breaded (uncooked) shrimp. Bake from frozen, adding 3–5 minutes to the cooking time.

Conclusion

Baked Coconut Shrimp with Sweet Chili Mayo transports your taste buds to the tropics without the heaviness of deep-fried batter. It is crispy, sweet, savory, and incredibly satisfying. Whether you are hosting a summer party or just need a mental vacation on a Tuesday night, this recipe delivers the bliss.

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