Are you looking for a delicious appetizer that combines crispy textures with tropical flavors? Baked coconut shrimp with sweet chili mayo is not only a crowd-pleaser but also a healthier alternative to traditional fried shrimp. Recent studies show that coconut shrimp is gaining popularity in homes and restaurants alike, making it a must-try dish for seafood lovers. In this post, we’ll guide you through the process of creating the perfect baked coconut shrimp, complete with a creamy sweet chili mayo dipping sauce.

Ingredients List

To make baked coconut shrimp with sweet chili mayo, gather the following ingredients:

• Large shrimp (1 pound, peeled and deveined)
• Shredded coconut (1 cup, sweetened or unsweetened based on preference)
• Panko breadcrumbs (1 cup, for extra crunch)
• All-purpose flour (½ cup)
• Eggs (2 large, beaten)
• Sweet chili sauce (½ cup, for the dipping sauce)
• Mayonnaise (¼ cup)
• Lime juice (1 tablespoon, fresh for flavor)
• Salt (to taste)
• Pepper (to taste)

Substitution Suggestions:

• Shrimp: Substitute with chicken tenders or tofu for a different protein option.
• Panko Breadcrumbs: Use crushed cornflakes for a gluten-free alternative.
• Mayonnaise: Greek yogurt can be used for a lighter version of the dipping sauce.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature ensures that the shrimp will cook evenly and develop a crispy exterior.

Step 2: Prepare the Dipping Sauce

1. In a small bowl, mix together sweet chili sauce, mayonnaise, and lime juice. Stir until well combined.
2. Tip: Adjust the sweetness by adding more sweet chili sauce or lime juice according to your taste preference.

Step 3: Set Up Your Breading Station

1. In three separate shallow bowls, place flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
2. Tip: Season the flour with a pinch of salt and pepper for added flavor.

Step 4: Bread the Shrimp

1. Dip each shrimp first into the flour, shaking off the excess.
2. Next, dip into the beaten eggs, allowing any excess to drip off.
3. Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure it sticks.

Step 5: Arrange on a Baking Sheet

1. Place the breaded shrimp on a baking sheet lined with parchment paper, ensuring they are spaced out to allow even cooking.
2. Tip: Lightly spray the shrimp with cooking spray for an extra golden finish.

Step 6: Bake the Shrimp

1. Bake in the preheated oven for 12-15 minutes or until the shrimp are pink and the coating is golden brown.
2. Tip: Flip the shrimp halfway through baking for even crispiness.

Step 7: Serve and Enjoy

1. Remove the shrimp from the oven and serve hot with the prepared sweet chili mayo on the side.

Nutritional Information

Here’s a breakdown of the nutritional value per serving (approximately 4 shrimp with sauce):

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 150mg
• Sodium: 300mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 4g
• Protein: 10g

Healthier Alternatives for the Recipe

To make your baked coconut shrimp with sweet chili mayo even healthier, consider these modifications:

• Use Whole Wheat Flour: Swap out all-purpose flour for whole wheat flour to increase fiber content.
• Baking Instead of Frying: This recipe already uses baking, but ensure you don’t add extra oil to keep it light.
• Reduce Sugar: Opt for a sugar-free sweet chili sauce to cut down on added sugars.

Serving Suggestions

These baked coconut shrimp are perfect for various occasions. Here are some serving suggestions:

• Tropical Platter: Serve alongside tropical fruits like mango and pineapple for a vibrant presentation.
• Salad Topping: Add the shrimp to a fresh salad for a delightful twist.
• Cocktail Party: Serve as an appetizer at your next gathering, paired with other finger foods.

Common Mistakes to Avoid

To ensure your baked coconut shrimp turn out perfectly, avoid these common pitfalls:

• Overcrowding the Baking Sheet: This can lead to steaming instead of baking. Make sure each shrimp has space.
• Not Preheating the Oven: Always preheat your oven to ensure even cooking.
• Skipping the Dipping Steps: Each step is crucial for achieving the right texture; don’t rush through the breading process.

Storing Tips for the Recipe

To keep your baked coconut shrimp fresh:

• Room Temperature: Store any leftovers in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, refrigerate in an airtight container for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.

Conclusion

In summary, baked coconut shrimp with sweet chili mayo is a delightful appetizer that combines crispy, flavorful shrimp with a creamy dipping sauce. This easy-to-follow recipe is perfect for any occasion. We invite you to try this recipe and share your feedback in the comments below. Don’t forget to subscribe for more delicious updates!

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before breading.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free breadcrumbs and flour.

How can I make this dish spicier?

Add a pinch of cayenne pepper to the coconut and panko mixture for an extra kick.