Baked Coconut Shrimp with Sweet Chili Mayo

Name: Baked Coconut Shrimp with Sweet Chili Mayo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound large shrimp, peeled and deveined (Fresh shrimp is preferred; frozen shrimp can be used if thawed properly.); 1 cup sweetened shredded coconut (This provides the delightful tropical sweetness.); 1 cup panko breadcrumbs (Gives an extra crunch; do not substitute with regular breadcrumbs.); 1/2 cup all-purpose flour (Can substitute with almond flour for gluten-free option.); 2 large eggs (Beaten until frothy.); 1 teaspoon garlic powder (Enhances the flavor.); 1 teaspoon salt (Used for seasoning.); 1/2 teaspoon black pepper (Used for seasoning.); 1 cup sweet chili sauce (for dipping) (Complementary sauce for serving.); Oil spray or oil for brushing (To ensure the shrimp crisp up beautifully.)

Posted on January 9, 2026

Crispy Baked Coconut Shrimp served with Sweet Chili Mayo

Apptizer Recipes

Easy Baked Coconut Shrimp with Sweet Chili Mayo

When it comes to easy weeknight dinners, nothing warms my heart more than indulging in a tray of crispy, golden-baked coconut shrimp. Honestly, I remember the very first time I had coconut shrimp. I was a teenager, on a family vacation, and our meal of the day was at a charming little beach shack. The buttery aroma of coconut filled the air, mingling with the sound of waves crashing nearby. Trust me, the taste was so heavenly that I still daydream about it sometimes, even decades later.

Years passed, and I tried my hand at cooking. Spoiler alert: there were lots of kitchen mishaps and “oops” moments that only added to my kitchen chaos. But after a few tries (and a few kitchen disasters involving more flour on my face than on the counter), I perfected this recipe for Baked Coconut Shrimp with Sweet Chili Mayo. It’s become a family favorite and a staple in my healthy comfort food repertoire.

There’s something truly magical about this dish—the crispy texture from the panko breadcrumbs and shredded coconut, the juicy shrimp in every bite, and that sweet chili sauce that sends your taste buds to a tropical paradise. This recipe feels like a hug in a bowl, perfect for cozy nights in or as a party appetizer that will impress your friends. Plus, it checks all the boxes for being a quick family meal that everyone will love!

Why You’ll Love This Recipe

Easy Preparation: With a few simple steps, you’ll have an irresistible dish that looks like it came from a fancy restaurant. No chef hat required!
Crispy Without the Frying Mess: Baking instead of frying means you get all the crispy deliciousness with way less mess. Who wants to deal with oil splatters anyway?
Picky-Eater Approved: It’s hard to say no to shrimp, especially when it’s coated in coconut and paired with sweet chili sauce. The kids might even beg for seconds!
Meal Prep Winner: Make a batch ahead of time for easy high-protein meals during the week. Just heat them up and enjoy!
Best Comfort Food: There’s just something about that crunch and the sticky-sweet sauce that makes any rough day feel better.
Endless Pairing Options: Serve it as an appetizer with drinks or on top of a salad for a light, refreshing meal. It’s truly versatile!

What Makes This Recipe Special?

This Baked Coconut Shrimp recipe isn’t just about flavor—it’s about reliving memories and creating new ones. The first time I set up my breading station, I felt like I was discovering a secret world of cooking. The moment the golden shrimp emerged from the oven, all crispy and fragrant, was nothing short of magical. Smelling the sweet coconut wafting through the house is like a warm reminder that good food can transport you.

You’ll find that some shrimp recipes call for deep frying, but baking them allows you to enjoy a healthier alternative without sacrificing taste. This recipe has become my go-to not only because it tastes great but also because it fits perfectly in my keto meal plan without the heavy oils. There’s a little something here for everyone, whether you’re in it for the flavors or looking to up your protein with these high protein meals.

Ingredients

For our delectable Baked Coconut Shrimp, you’ll need the following key ingredients:

1 pound large shrimp, peeled and deveined: Fresh shrimp is a must, but frozen can be a good substitute! Just make sure to thaw them properly. Pro tip: do NOT leave them out to thaw at room temperature—it’s a recipe for a seafood disaster!
1 cup sweetened shredded coconut: This provides that delightful tropical sweetness. You can use unsweetened if you prefer a less sugary bite, but sweetened is what really elevates the flavor.
1 cup panko breadcrumbs: These give the shrimp an extra crunch that regular breadcrumbs can’t match. Trust me, they make all the difference! Don’t grab the wrong kind—your shrimp will suffer.
1/2 cup all-purpose flour: This is crucial for creating a base layer so the egg and coconut stick well. You can swap this with almond flour for a gluten-free option.
2 large eggs: Beaten until frothy. They act as the glue to hold everything together and provide that perfect coating.
1 teaspoon garlic powder: Because garlic makes everything better. Not too much, just a hint of flavor that rounds out the shrimp.
1 teaspoon salt, 1/2 teaspoon black pepper: To season, of course! Don’t underestimate the role of seasoning; it’s essential in elevating the dish.
1 cup sweet chili sauce (for dipping): This is the pièce de résistance! The sweet and spicy notes of this sauce complement the coconut perfectly.
Oil spray or oil for brushing: A little oil will help those pesky shrimp crisp up beautifully—no one wants sad-looking, pale shrimp.

How to Make It Step-by-Step

To start, let’s preheat that oven to 400°F (200°C). I always find that when I forget to do this, my whole kitchen turns into a “waiting game” of sorts. Plus, lining the baking sheet with parchment paper is essential. Nobody wants to deal with shrimp sticking to a pan—been there, done that, and oops, let’s not go back!

Next up is the breading station. I like to set up three bowls, because honestly, I’m a compulsive organizer when it comes to cooking. In the first bowl, whisk together the flour, garlic powder, salt, and black pepper. In the second bowl, beat your eggs—all that frothiness just gets me every time! The third bowl? Mix together the sweetened coconut and panko breadcrumbs, because that’s going to be the pièce de résistance.

Now, onto the dipping! Here’s where it gets a little messy and, frankly, a lot of fun. Start by dipping each shrimp into the flour mixture. Shake off any excess—nobody wants a floury bite. Then, plunge it into the egg until it’s well-coated. Finally, generously coat it in the coconut-panko mixture. Feel free to press it into the coating—give those shrimp some love!

Lay the shrimp out on your prepared baking sheet, equally spaced out so they can crisp up nicely without crowding each other. I use my oil spray or a brush of oil to make sure the tops get that beautiful golden color.

Now, when you pop them into the oven, you’re going to want to watch them closely as they bake for about 15-20 minutes. The smell of the coconut toasting? It’s like an invite to a tropical escape. You’ll know they’re ready when they’re golden brown and crunchy. Can you feel the excitement building? I swear, I’ve devoured an entire batch while still in the kitchen. It’s just my personal little food confession!

Oh, and here’s a tip from my experiences: let them cool for just a minute before diving in unless you want to burn the roof of your mouth (trust me).

Tips for Best Results

Spread them out: If crowded, they steam instead of bake. Give them some personal space!
Watch them closely: Ovens vary, so keep an eye on these gorgeous shrimp as they bubble away. Don’t walk away—unless you like the smell of burnt coconut.
Don’t skip the oil: Brush or spray a good amount of oil; it’s the secret behind that extra crunch!
Experiment with spices: If you’re feeling adventurous, sprinkle some Cajun seasoning or paprika into the flour mix for an extra kick.

Ingredient Substitutions & Variations

If you’re watching carbs, consider using almond flour instead of all-purpose flour, or ditch the breadcrumbs for ground nuts.
For a spice kick, throw in some cayenne pepper into the coconut mixture or even try adding a bit of lime zest for a citrus twist. Go ahead, experiment!
Have leftover coconut? Instead of wasting it, toss it into a smoothie bowl for a tropical treat!

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Set up your breading station with flour mixed with garlic powder, salt, and pepper in one bowl; beaten eggs in a second bowl; and the coconut-panko mixture in a third bowl.
Coat the shrimp in the flour, dip in the egg, and finally coat in the coconut-panko mixture.
Arrange on the prepared baking sheet and lightly spray or brush with oil.
Bake for 15-20 minutes until golden brown and crispy, then serve hot with sweet chili sauce for dipping.

You could easily enjoy these gorgeous bites with a refreshing beverage or even pair them with a salad for a lighter meal. Honestly, this dish pairs wonderfully with a chilled white wine, but I usually opt for sparkling water dressed up with lime!

How to Store and Reheat Leftovers

If you happen to have any leftovers (which, in my house, is a rarity), you can store them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it’ll make them sad and soggy. Instead, pop them in the oven at 350°F (175°C) for about 10 minutes to bring back that crunch.

Make-Ahead and Freezer Tips

You can easily prep the shrimp ahead. Just bread them, then place them on a baking sheet and pop them in the freezer until frozen solid. Once they’re solid, transfer them to a freezer bag. When you’re ready to enjoy, you can bake from frozen—just add a few more minutes to the cooking time.

Common Mistakes to Avoid

Breading mishaps: Make sure to coat the shrimp fully in every step. Half-hearted coating leads to clumpy shrimp, and nobody wants that!
Skipping the oil: Trust me, don’t skip this! It’s key for the crispiness.
Not checking the doneness: Ovens can play tricks on you. Don’t just set a timer and walk away; take a peek at those beauties!

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?
Yes! Just ensure they’re thawed and patted dry before breading.
How can I make it spicier?
Add cayenne pepper to the breadcrumb mixture or serve with a spicier dipping sauce.
Can I make this dish gluten-free?
Absolutely! Use almond flour instead of regular flour and gluten-free breadcrumbs.
What’s a great side dish to pair with coconut shrimp?
A fresh tropical salad with mango or a zesty coleslaw complements the dish perfectly.
Can I use chicken instead of shrimp?
Sure! Just adjust the cooking time—chicken will take a bit longer to cook through.

Cooking Tools You’ll Need

Baking sheet
Parchment paper
Three mixing bowls
Whisk
Measuring cups
Tongs or a fork for dipping

Final Thoughts

At the end of the day, this Baked Coconut Shrimp with Sweet Chili Mayo recipe isn’t just food; it’s a reminder of moments, flavors, and family. This little dish has me reminiscing about sun-soaked vacations and carefree days. I encourage you to try it, tweak it, and make it your own.

So, if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Cooking is meant to be a joyous journey, so let’s spread that love. Happy cooking!