Crispy Coconut Shrimp with Sweet Chili Mayo Recipe

Intro and Brief Recap

Have you ever tasted the tropical delight of Coconut Shrimp with Sweet Chili Mayo? This dish captivates your senses with its crispy, golden exterior and succulent shrimp, perfectly balanced by the zesty sweetness of the chili mayo. Whether you’re hosting a summer barbecue or simply indulging in a cozy weeknight dinner, this recipe brings a taste of the tropics right to your kitchen.

I remember the first time I enjoyed coconut shrimp at a beachside restaurant during my travels. The fresh ocean breeze mingled with the tantalizing aroma of fried shrimp, creating an unforgettable experience. Each bite was a burst of flavor, the crunch of coconut contrasting beautifully with the creamy dipping sauce. Now, I recreate that magic at home, making it an ideal appetizer for gatherings or a fun family dinner. Get ready to embark on a culinary adventure that promises an explosion of flavors!

Key Ingredients For Coconut Shrimp with Sweet Chili Mayo

Here’s what you’ll need to make this delicious dish:

• Large Shrimp: Use fresh or thawed shrimp for the best texture; make sure they’re peeled and deveined.
• Coconut Flakes: Unsweetened coconut flakes add a rich flavor and crispiness to your shrimp.
• Panko Breadcrumbs: These give extra crunch; choose plain or seasoned panko depending on your preference.
• Eggs: Eggs help bind the coating to the shrimp; use large eggs for optimal results.
• All-Purpose Flour: A light dusting of flour helps create a perfect base for your coatings.
• Sweet Chili Sauce: This is the star of your dipping sauce; select a good-quality brand for authentic flavor.
• Lime Juice: Fresh lime juice adds brightness to the sweet chili mayo, enhancing its overall taste.

For the Sauce:

• Mayonnaise: A creamy base for your sauce; opt for regular or light mayonnaise based on preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Coconut Shrimp with Sweet Chili Mayo

Follow these simple steps to prepare this delicious dish:

First Step: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.

Second Step: Prepare Shrimp

In a bowl, whisk together eggs until frothy. In another shallow dish, combine flour with salt and pepper. In two separate bowls, place coconut flakes and panko breadcrumbs.

Third Step: Coat Shrimp

Dip each shrimp into flour first, shaking off excess. Next, dip them into the egg mixture before coating thoroughly with coconut flakes followed by panko breadcrumbs.

Fourth Step: Bake Shrimp

Arrange coated shrimp in a single layer on the prepared baking sheet. Bake in preheated oven for about 15-20 minutes or until golden brown and crispy.

Fifth Step: Make Sweet Chili Mayo

In a small bowl, mix mayonnaise with sweet chili sauce and lime juice until well combined. Adjust seasoning if necessary.

Serving Suggestion

Transfer the baked coconut shrimp onto plates and serve alongside sweet chili mayo for dipping. Enjoy these delightful bites!

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Freshness Matters: Always choose fresh shrimp for maximum flavor and tenderness.
• Adjust Spice Level: If you like it spicy, consider adding sriracha to your sweet chili mayo.
• Baking Time Variations: Keep an eye on your shrimp as baking times can vary based on size.

Cooking Instructions

To prepare Coconut Shrimp with Sweet Chili Mayo, start by preheating your oven to 400°F (200°C). While the oven heats, set up a breading station. In one bowl, combine flour, salt, and pepper. In a second bowl, beat two eggs. In a third bowl, mix shredded coconut and panko breadcrumbs.

Next, dip each shrimp into the flour mixture, ensuring it is fully coated. Shake off any excess flour before moving to the egg wash. After coating in the egg, transfer the shrimp to the coconut-breadcrumb mix. Press gently to ensure the coating sticks well.

Arrange the coated shrimp on a baking sheet lined with parchment paper. Bake for about 15-20 minutes until they turn golden brown and crispy.

While the shrimp bake, prepare the sweet chili mayo by combining mayonnaise with sweet chili sauce in a small bowl. Stir until smooth and adjust seasoning if necessary.

Serving Suggestions

Coconut Shrimp with Sweet Chili Mayo makes for an exciting appetizer or main dish that your guests will love. Here are some serving ideas:

• Serve with Tropical Fruit Salsa: A fresh salsa made from mango, pineapple, and cilantro adds a delightful contrast to the crispy shrimp.
• Pair with a Green Salad: A light salad featuring mixed greens and a citrus vinaigrette complements the dish well.
• Accompany with Rice or Quinoa: Serving over rice or quinoa creates a satisfying meal while soaking up extra flavors.

Nutritional Information

Coconut Shrimp with Sweet Chili Mayo provides an excellent balance of protein and carbohydrates while delivering tropical flavor. Each serving contains essential nutrients like omega-3 fatty acids from shrimp and healthy fats from coconut. The sweet chili mayo adds sweetness without overwhelming calories.

This dish can fit within a balanced diet when served in moderation. Enjoying it alongside vegetables or whole grains enhances its nutritional profile, making it an appealing option for health-conscious eaters.

Storage Tips

To keep leftover Coconut Shrimp with Sweet Chili Mayo fresh, store them properly in airtight containers. Refrigerate for up to three days; however, for optimal taste and texture, consume them within two days.

If you want to extend their life further, consider freezing them before cooking. Place uncooked coated shrimp on a baking sheet to freeze individually before transferring them into freezer-safe bags. They can last for up to three months in the freezer.

When ready to enjoy again, bake from frozen without thawing for about five more minutes than instructed in the original recipe.

FAQs

What can I serve with Coconut Shrimp with Sweet Chili Mayo?

Coconut Shrimp with Sweet Chili Mayo pairs beautifully with various side dishes. Consider serving it alongside tropical fruit salsa for added freshness or a light green salad dressed in citrus vinaigrette for balance. Alternatively, you can serve it over jasmine rice or quinoa to create a heartier meal that complements its bold flavors perfectly.

Can I make Coconut Shrimp ahead of time?

Yes! You can make Coconut Shrimp ahead of time for convenience. Prepare the shrimp as directed but do not bake them yet; instead, place them on a baking sheet and refrigerate until you are ready to cook them. This allows you to have freshly baked coconut shrimp on hand whenever needed without losing crispness or flavor.

Can I use frozen shrimp for this recipe?

Absolutely! Using frozen shrimp is perfectly fine as long as you thaw them properly before preparing Coconut Shrimp with Sweet Chili Mayo. For best results, thaw shrimp in the refrigerator overnight or place them in a sealed bag under cold running water until defrosted completely.

Is there a gluten-free option for Coconut Shrimp?

Yes! To make Coconut Shrimp gluten-free, simply substitute regular flour and panko breadcrumbs with gluten-free alternatives like almond flour or gluten-free breadcrumbs. This way, you can still enjoy this delicious dish without compromising dietary restrictions while retaining its delightful crunchiness!

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Coconut Shrimp with Sweet Chili Mayo

• Author: jenny
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Baking
• Cuisine: Tropical

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Description

Coconut Shrimp with Sweet Chili Mayo is a tropical-inspired dish that delights your taste buds with its crispy coconut coating and tender shrimp. Perfect for parties or a cozy dinner at home, this recipe balances the savory crunch of baked shrimp with the creamy, zesty sweetness of homemade chili mayo. Dive into this culinary adventure that brings the beach to your kitchen!

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Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 1 cup unsweetened coconut flakes
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup sweet chili sauce
• 2 tablespoons lime juice
• 1/2 cup mayonnaise

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station: combine flour, salt, and pepper in one bowl; whisk eggs in another; and mix coconut flakes and panko breadcrumbs in a third.
3. Dip each shrimp into the flour mixture, then into the egg wash, followed by coating it thoroughly with the coconut-panko mix.
4. Arrange coated shrimp on the baking sheet in a single layer and bake for 15-20 minutes until golden brown.
5. For the sweet chili mayo, mix mayonnaise with sweet chili sauce and lime juice until smooth.
6. Serve baked shrimp with the dipping sauce.

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Nutrition

• Serving Size: 4 shrimp (112g)
• Calories: 280
• Sugar: 4g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 140mg

Keywords: - Ensure shrimp are fresh for optimal flavor and texture. - Adjust spiciness by adding sriracha to your dipping sauce. - Leftovers can be refrigerated for up to three days or frozen before baking.