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There are some foods that don’t just taste good—they change the mood. For me, baked coconut shrimp with sweet chili mayo sits firmly in that category. Make a batch, and suddenly people hover in the kitchen. Conversations pause mid-sentence. Plates mysteriously refill themselves. It’s chaos—but the good kind.

I first made this recipe after one of those restaurant meals where you think, “I could absolutely recreate this at home.” And then you actually do. No deep fryer. No oil splatter on the ceiling. Just crispy, golden coconut shrimp baked in the oven and dipped into a sauce so good you’ll consider licking the spoon (I won’t judge).

I’ve made this for weeknight dinners, game days, holidays, and one very questionable “I’ll just eat shrimp for dinner” phase. It always delivers. Let’s talk about why this recipe works, how to get that crunch without frying, and all the little tips I’ve learned after making it more times than I can count.

Why Baked Coconut Shrimp Is the Move (IMO)

I love fried coconut shrimp. I also love not dealing with a pot of hot oil and a kitchen that smells like it for three days. Baking gives you crispy shrimp without the mess, and when you do it right, you don’t miss frying at all.

Here’s why I bake instead of fry:

Less oil, less cleanup
Still crispy when done correctly
Easier for big batches
Doesn’t feel heavy afterward

Ever bite into fried shrimp and immediately need a nap? Yeah. This version avoids that.

What Makes This Recipe Actually Work

After testing (and re-testing), a few things stand out as non-negotiable. Top-performing coconut shrimp recipes all agree on these points, and now I do too.

Key Success Factors

Large shrimp (they stay juicy)
Unsweetened shredded coconut (sweetened burns)
Panko breadcrumbs (extra crunch)
High oven temperature (color = flavor)

Skip any of these, and the recipe still works—but not as well.

Ingredients Breakdown (And Why Each One Matters)

The Shrimp

I use large or jumbo shrimp, peeled and deveined with tails on. Tails make them easier to dip and serve, and honestly, they look nicer.

The Coating

This combo creates the crunch:

Panko breadcrumbs
Unsweetened shredded coconut
A little salt and spice

Panko keeps things airy. Coconut adds texture and flavor. Together, they’re unbeatable.

The Binding

Eggs help everything stick. I’ve tried milk, yogurt, and even mayo once (don’t ask). Eggs win.

The Sweet Chili Mayo (AKA the Reason People Double Dip)

Let’s be real—the sauce matters just as much as the shrimp.

My go-to combo:

Sweet chili sauce
Mayonnaise
A squeeze of lime

It hits sweet, tangy, and creamy all at once. If you skip the sauce, you’re missing half the experience.

Tools That Make This Recipe Easier (And Less Annoying)

You don’t need fancy gear, but these help a lot.

Rimmed Baking Sheet – even heat, no spills
👉 https://amzn.to/4prv1eQ
Wire Rack for Baking – crisp on all sides
👉 https://amzn.to/3NaTYOi
Silicone Tongs – flipping without wrecking the coating
👉 https://amzn.to/49HSfJ0

Using a rack instead of baking directly on the pan makes a bigger difference than you’d expect.

How I Make Baked Coconut Shrimp (Step-by-Step)

Step 1: Prep the Shrimp

I pat the shrimp dry with paper towels. Moisture kills crispiness. This step matters more than people realize.

Step 2: Set Up a Breading Station

I use three bowls:

Flour (lightly seasoned)
Beaten eggs
Panko + coconut + seasoning

This keeps things organized and less… chaotic.

Step 3: Coat the Shrimp

I dredge shrimp in flour, dip in egg, then press firmly into the coconut mixture. Pressing helps everything stick.

Step 4: Arrange and Spray

I place shrimp on a wire rack over a baking sheet and lightly spray with cooking oil. This helps browning without frying.

Step 5: Bake

I bake at 425°F for 15–18 minutes, flipping halfway. They come out golden and crisp with zero oil splatter.

Let’s Talk Texture (Because That’s the Whole Point)

When done right, these shrimp hit all the right notes:

Crunchy outside
Juicy inside
Toasted coconut flavor
No greasy residue

If your shrimp come out pale, the oven wasn’t hot enough. Color equals flavor here.

Sweet Chili Mayo: How I Make It Perfect Every Time

I mix:

½ cup mayonnaise
¼ cup sweet chili sauce
1 tsp lime juice

That’s it. I taste and adjust because every chili sauce differs slightly. Some run sweeter, some spicier. Trust your taste buds.

Flavor Variations (Because Options Are Fun)

Spicy Coconut Shrimp

Add cayenne or sriracha to the egg mixture.

Pineapple Chili Mayo

Add crushed pineapple to the sauce for tropical vibes.

Garlic Coconut Shrimp

Add garlic powder to the breadcrumb mix.

Common Mistakes (I’ve Made Them So You Don’t Have To)

Here’s what usually goes wrong:

Using sweetened coconut → burns fast
Crowding the pan → soggy shrimp
Skipping oil spray → pale coating
Overbaking → dry shrimp

Top recipes stress spacing and temperature for a reason.

How I Serve Baked Coconut Shrimp

This dish works as:

Appetizer
Main course
Party snack

I pair it with:

Simple salad
Rice or coconut rice
Slaw

And yes, people always ask for the sauce recipe.

Storage & Reheating Tips

Leftovers keep in the fridge for 2 days.

To reheat:

Oven at 375°F for 6–8 minutes
Air fryer for 3–4 minutes

Microwaving ruins the crunch. I don’t recommend it unless you truly don’t care (no judgment).

Why This Recipe Earned a Permanent Spot in My Kitchen

This baked coconut shrimp feels indulgent without being heavy. It’s impressive without being fussy. And it tastes like something you’d order out—except you control the ingredients and the sauce never runs out.

If you want a dish that works for guests, weeknights, or solo snacking straight from the pan, this one delivers every time.

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