Bring the flavors of the tropics to your dinner table with this irresistible Baked Coconut Shrimp with Sweet Chili Mayo. Juicy shrimp are coated in a crispy blend of unsweetened coconut and crunchy Panko breadcrumbs, then baked until beautifully golden instead of deep-fried. Paired with a creamy sweet chili mayo dipping sauce, this lighter seafood recipe delivers restaurant-quality flavor with minimal effort, making it perfect for weeknight dinners, appetizers, or entertaining guests.

Why You’ll Love This Recipe

• Healthier Than Fried Shrimp – Oven-baked for a crispy finish with less oil.
• Perfectly Crispy Coating – Coconut and Panko create an irresistible golden crunch.
• Juicy, Tender Shrimp – Large shrimp stay moist while baking.
• Easy Homemade Dipping Sauce – Sweet, tangy, creamy, and ready in minutes.
• Quick and Simple – Ready in just 40 minutes from start to finish.
• Great for Any Occasion – Perfect as an appetizer, dinner, or party snack.

Ingredients You’ll Need

For the Coconut Shrimp

• 1 pound large shrimp, peeled and deveined – The star of the dish, tender and quick-cooking.
• 1 cup unsweetened shredded coconut – Adds tropical flavor and crispy texture.
• ½ cup all-purpose flour – Helps the coating stick to the shrimp.
• 2 large eggs, beaten – Acts as the binder for the breading.
• ½ teaspoon salt – Enhances the overall flavor.
• ½ teaspoon black pepper – Adds mild seasoning.
• 1 teaspoon paprika – Brings color and subtle smoky warmth.
• 1 cup Panko breadcrumbs – Creates a light, extra-crispy coating.

For the Sweet Chili Mayo

• ½ cup mayonnaise – Forms the creamy base of the dipping sauce.
• 2 tablespoons sweet chili sauce – Adds sweetness with a gentle kick of heat.
• 1 teaspoon fresh lime juice – Brightens the flavors.
• ½ teaspoon garlic powder – Adds savory depth.

Optional Garnishes

• Fresh cilantro
• Lime wedges
• Chopped green onions
• Toasted sesame seeds

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 400°F (200°C).

Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Dry the Shrimp

Pat the shrimp completely dry using paper towels.

Removing excess moisture is the key to achieving a crisp coating.

Step 3: Prepare the Breading Station

Set up three shallow bowls:

Bowl 1

Mix together:

• Flour
• Salt
• Black pepper
• Paprika

Bowl 2

Add the beaten eggs.

Bowl 3

Combine:

• Unsweetened shredded coconut
• Panko breadcrumbs

Mix well.

Step 4: Bread the Shrimp

Coat each shrimp in the seasoned flour.

Dip it into the beaten eggs.

Press firmly into the coconut-Panko mixture until fully coated.

Repeat with all the shrimp.

Step 5: Arrange for Baking

Place the coated shrimp on the prepared baking sheet in a single layer.

Leave a little space between each shrimp to allow even browning.

Step 6: Bake

Bake for 20–25 minutes, flipping the shrimp halfway through.

The coating should become crisp and golden brown while the shrimp cook through.

Step 7: Make the Sweet Chili Mayo

While the shrimp bake, whisk together:

• Mayonnaise
• Sweet chili sauce
• Lime juice
• Garlic powder

Mix until smooth and creamy.

Refrigerate until ready to serve.

Step 8: Serve

Serve the baked coconut shrimp immediately with the sweet chili mayo on the side.

Garnish with fresh cilantro, lime wedges, or sesame seeds if desired.

Recipe Notes & Tips

• Pat the Shrimp Completely Dry – This helps the coating adhere properly and crisp up.
• Use Unsweetened Coconut – It creates better balance without making the shrimp overly sweet.
• Press the Coating Firmly – Ensures the breading stays intact during baking.
• Flip Halfway Through – Promotes even browning on both sides.
• Serve Immediately – The coating is crispiest straight from the oven.
• Use a Wire Rack – Baking the shrimp on a rack allows hot air to circulate for an even crispier finish.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 320 calories per serving

Perfect Pairings

• Coconut Rice – Complements the tropical flavors beautifully.
• Mango Salsa – Adds bright, fruity freshness.
• Asian Cucumber Salad – Light and refreshing alongside the crispy shrimp.
• Steamed Jasmine Rice – A simple side that soaks up the dipping sauce.

Ideal Occasions

• Quick Weeknight Dinners – Easy enough for busy evenings.
• Party Appetizers – Crispy shrimp are always a crowd favorite.
• Summer Gatherings – Tropical flavors make them perfect for warm-weather meals.
• Game Day Snacks – A fun alternative to traditional finger foods.

Storage & Serving Tips

• Refrigerate Leftovers – Store in an airtight container for up to 2 days.
• Reheat in the Oven or Air Fryer – This helps restore the crispy coating.
• Avoid the Microwave – It can make the coating soft.
• Prepare the Sauce Ahead – The sweet chili mayo can be refrigerated for up to 3 days.

Creative Variations to Try

• Spicy Coconut Shrimp – Add cayenne pepper or chili flakes to the flour mixture.
• Gluten-Free Version – Use almond flour and gluten-free Panko breadcrumbs.
• Air Fryer Coconut Shrimp – Cook at 390°F (199°C) for 8–10 minutes, flipping halfway through.
• Greek Yogurt Dip – Replace the mayonnaise with Greek yogurt for a lighter dipping sauce.

Troubleshooting Common Issues

• Coating Falls Off – Pat the shrimp dry and press the coating firmly into place.
• Shrimp Are Rubbery – Avoid overbaking; shrimp cook quickly.
• Coating Isn’t Crispy – Leave space between the shrimp and bake on a wire rack if possible.
• Sauce Is Too Thick – Add a small squeeze of lime juice or a teaspoon of water to loosen it.

Why This Recipe Works

This Baked Coconut Shrimp combines two complementary coatings—light, crispy Panko breadcrumbs and flavorful unsweetened shredded coconut—to create a crunchy exterior without the need for deep frying. The seasoned flour and egg wash help the coating adhere securely, while baking at a high temperature allows the shrimp to become golden and crisp without drying out. The sweet chili mayo provides the perfect finishing touch, balancing creamy richness with tangy lime and a subtle hint of spice. Together, they create a restaurant-quality dish that’s both lighter and incredibly satisfying.

Final Thoughts

This Baked Coconut Shrimp with Sweet Chili Mayo is a simple yet impressive recipe that brings tropical flavors and crispy textures together in every bite. Whether you’re serving it as a quick family dinner, an elegant appetizer, or a party favorite, it’s guaranteed to disappear fast. Pair it with coconut rice, fresh mango salsa, or a crisp salad for a complete meal, and don’t forget plenty of sweet chili mayo for dipping—it’s the perfect finishing touch to this irresistible seafood favorite.