Tropical Baked Coconut Shrimp with Zesty Sweet Chili Mayo
Recipe Introduction
Quick Hook
Ever fancied a taste of the tropics, right in your kitchen? Honestly, this Baked Coconut Shrimp with Sweet Chili Mayo recipe will transport you straight to a sunny beach! It's all about the coconutty crunch and that sweet and-spicy kick.
Brief Overview
Coconut shrimp is often deep fried, but this baked version is a lighter, healthier take. The origins? Well, think Southeast Asia meets a modern kitchen.
Ready in under an hour, this recipe makes enough for four hungry bellies.
Main Benefits
This dish is packed with protein and flavor, without the guilt. Perfect for a chili shrimp recipe night with mates, or as an easy shrimp appetizers baked at your next do.
What makes it special? The oven baking keeps it light and easy, compared to classic fried variations.
Craving that Coconutty Crunch?
So, this Baked Coconut Shrimp Recipe with Sweet Chili Mayo ? It's like a taste of sunshine. Forget those greasy, deep fried versions. These are baked to crispy perfection.
A Touch of the Tropics
Picture this: golden, coconut -crusted shrimp alongside a creamy, tangy sweet chili shrimp recipe baked . It's a match made in foodie heaven.
This Tropical Shrimp Recipe takes inspiration from balmy shores, bringing those holiday vibes straight to your dinner table. Honestly, it's simpler than booking a flight!
Why You'll Love This Dish
The beauty of this recipe lies in its simplicity. It's quick enough for a weeknight meal, yet impressive enough to serve as an appetizer at your next get-together.
Plus, baking it means less mess and fewer calories. We are using this recipe to introduce Unique Shrimp Recipes into your home.
It is a better version of other creamy shrimp recipes
From my kitchen to yours. Let's do this.
Ingredients & Equipment: Let's Get This Show on the Road!
Alright, are you ready to make some seriously addictive Baked Coconut Shrimp with Sweet Chili Mayo ? Honestly, this recipe is easier than ordering a takeaway.
Here’s what you'll need. Trust me, it's gonna be phenomenal .
Main Ingredients: The Stars of the Show
We're talking the real deal here. Quality in, quality out, right?
- Shrimp: 1 pound (454g) large shrimp, peeled and deveined. Don't worry about the tails. It's your call, honestly. If you can, get the freshest shrimp you can find. The better the shrimp, the better the flavor.
- Flour: 1/2 cup (60g) all-purpose flour. This helps the egg stick.
- Eggs: 2 large eggs, lightly beaten. Give them a good whisk.
- Panko Breadcrumbs: 1 cup (85g). Panko is key for that amazing crunch.
- Unsweetened Shredded Coconut: 1 cup (80g), toasted. Toasting the coconut is not essential but oh my gosh, it changes everything .
- Veg Oil: 1 tablespoon vegetable oil.
- Mayonnaise: 1/2 cup (113g). Use whatever you prefer.
- Sweet Chili Sauce: 2 tablespoons . This is where the magic happens. It's the Sweet Chili Shrimp Recipe secret.
- Lime Juice: 1 tablespoon , freshly squeezed.
- Lime Zest: 1/2 teaspoon .
Seasoning Notes: Zinging up the Taste!
So, how do we make this Unique Shrimp Recipes dish stand out?
A little sea salt and black pepper for the shrimp is a must. It enhances the flavor beautifully. You know, sometimes, I add a tiny pinch of cayenne pepper to the panko mixture for a little kick.
But, be careful!. For a deeper flavor, you could add a tiny dash of fish sauce to the sweet chili mayo! I tried it.
Honestly, it was amazing!
Equipment Needed: Kitchen Essentials
Right, let's not overcomplicate things. Here's what you need:
- Three shallow dishes for the breading station.
- A baking sheet lined with baking paper.
- A small bowl for that amazing Coconut Shrimp With Sweet Chili Mayo .
- A whisk.
If you don't have baking paper, foil works. But honestly , baking paper is where it's at for easy clean-up. If you're making Easy Shrimp Appetizers Baked then, get the baking paper!
Let's Get Tropical: Baked Coconut Shrimp with Sweet Chili Mayo
Alright, sunshine seekers! Ever get that craving for something tropical , crispy, and just downright delicious? I'm talking Baked Coconut Shrimp with Sweet Chili Mayo , of course! Forget the greasy takeaway.
This is easy shrimp appetizers baked at home. This tropical shrimp recipe is about to become your new obsession!
Prep Like a Pro: Your Mise en Place Mission
Honestly, the key to nailing this Baked Coconut Shrimp Recipe is all in the prep. We're talking proper mise en place , people! Before you even think about touching a shrimp, get your ingredients ready.
It's about setting yourself up for success, you know? Have your flour, eggs, and that glorious coconut panko mixture all lined up in separate dishes, ready to become friends with your shrimp.
Do you need a time saving organization tip ? Of course, you do! I used one big plate and three smaller bowls!
Let's Get Baking: The step-by-step Lowdown
Ready to get your hands coconut-ty? Follow these steps and you'll be munching on sweet chili shrimp recipe baked in no time.
I used to hate cooking. That was until i found the right recipes!
- Dry and Season : Pat those shrimp (1 pound of large shrimp) dry with paper towels. Season with salt and pepper.
- Breading Station : Flour (1/2 cup), egg (2 large), and coconut panko(1 cup of each) go in their separate bowls.
- Coat the Shrimp : Flour, egg, then coconut panko for each shrimp. Press that coating on good.
- Chill Out : Pop the shrimp on a baking sheet, drizzle with 1 tablespoon of oil, and chill for 15 minutes . This is key , don't skip it!
- Heat Up : Preheat your oven to 400° F ( 200° C) .
- Bake it : Bake for 12- 15 minutes , until golden and opaque.
- Mayo Magic : Whisk together mayo (1/2 cup), sweet chili sauce (2 tablespoons), lime juice (1 tablespoon), and lime zest(1/2 teaspoon).
- Serve it Up : Serve immediately with that Coconut Shrimp With Sweet Chili Mayo .
Pro Tips for Shrimp Perfection
Want to take your chili shrimp recipe to the next level? Here is all you need to know! Don't overcrowd the baking sheet.
They need room to breathe and get crispy. Want more flavour? Toast your coconut before mixing it with the panko.
Trust me, it makes a difference.
And the biggest mistake people make? Not chilling the shrimp. It really helps the coating stick!
Enjoy my Creamy Shrimp Recipes ! I hope you will enjoy my Unique Shrimp Recipes !
Recipe Notes for Epic Baked Coconut Shrimp
Right, so you're about to whip up some banging Baked Coconut Shrimp with Sweet Chili Mayo . Before you get started, let's run through a few things to make sure it's all plain sailing.
This recipe for Tropical shrimp recipe Is really easy.
Serving Up Some Sunshine
Alright, picture this: golden Baked Coconut Shrimp appetizer piled high on a platter. Lush, right? For presentation, think tropical. A bed of shredded lettuce? Lush.
A scattering of colourful bell peppers. Nice one!
For sides, some fluffy rice is always a winner. Or how about a zesty mango salsa? Seriously, the sweetness cuts through the richness perfectly.
And to drink? A cold beer or crisp white wine works a treat!
Storing Your Leftovers
If, by some miracle, you have leftovers (highly unlikely, mind!), pop them in an airtight container. They'll keep in the fridge for up to 2 days.
Reheating? A quick zap in the microwave or a gentle warm-up in the oven does the trick. Honestly, Coconut Shrimp With Sweet Chili Mayo is better fresh, but leftovers will do in a pinch.
I tried freezing these once. Let's just say they lost a bit of their magic. Not recommended!
Tweak It!
Fancy a bit of a change? No worries! A dash of chilli flakes to the coconut mix can really turn up the heat!
If you're avoiding gluten, easy peasy! Just swap the normal breadcrumbs for gluten-free ones and make sure your flour is gluten-free too.
dairy-free mayo is a lifesaver for those avoiding dairy. You can even make this a Chili Shrimp Recipe by adding cayenne pepper to the mix.
This Unique Shrimp Recipes Is one of my personal favourites.
Nutrition Nutshell
Okay, so this isn't exactly health food, is it? But it's all about balance, innit? Each serving of Baked Coconut Shrimp with Sweet Chili Mayo has around 350 calories, 25 grams of protein.
And approximately 20 grams of fat. You also get fibre, about 2 grams, and some carbs. The star? Shrimp is packed with protein and low in fat, so you get a good energy boost.
The Sweet chili shrimp recipe baked is very popular in many countries.
Listen, don't sweat the numbers too much. This is about enjoying good food with good people. Now get in the kitchen and give it a go!
Frequently Asked Questions
Can I make the Baked Coconut Shrimp with Sweet Chili Mayo ahead of time?
You can definitely prep parts of it in advance! Bread the shrimp, then keep them chilled on a baking sheet covered with cling film for up to 4 hours before baking. I wouldn't recommend baking them ahead of time, as they're best served hot and crispy.
The Sweet Chili Mayo can be made a day or two in advance and stored in the fridge.
Help! My coconut coating is falling off my Baked Coconut Shrimp. What am I doing wrong?
Ah, that's a common one! Firstly, ensure you pat the shrimp completely dry before dredging, as this helps the flour stick. Secondly, don't skip the chilling step after breading it's crucial! Chilling helps the coating adhere properly during baking.
Also, pressing the coconut panko mixture firmly onto the shrimp ensures a good seal. Think of it like giving them a little hug.
I'm not a fan of shrimp, are there any substitutions I can make for this Baked Coconut Shrimp with Sweet recipe?
Absolutely! Chicken tenders cut into bite sized pieces work brilliantly as a substitute. Just be sure to adjust the baking time accordingly, as chicken may require a few extra minutes to cook through. Fish could also work! White fish like cod or haddock would be mild and soak up the coconut flavour.
How do I store leftover Baked Coconut Shrimp? Will they still be crispy?
Store any leftover Baked Coconut Shrimp in an airtight container in the refrigerator for up to 2 days. Reheating in the oven or air fryer is best to try and regain some of the crispness; microwaving will make them a bit soggy, unfortunately.
Whilst they won't be quite as crispy as freshly baked, they'll still be delicious! Consider using the leftovers in a salad or wrap the next day.
Is Baked Coconut Shrimp with Sweet Chili Mayo healthy?
Baking rather than frying makes this version significantly healthier than traditional coconut shrimp. The recipe uses a relatively small amount of oil and focuses on natural ingredients. You can further reduce the calorie count by using low-fat mayonnaise and being mindful of portion sizes.
It's a cracking balance of flavour and a more wholesome choice!
What's the best way to toast the coconut for this recipe?
There are two easy ways to toast the coconut! The oven method involves spreading the coconut on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, keeping a close eye on it to prevent burning. Alternatively, you can toast it in a dry skillet over medium heat, stirring frequently until golden brown.
Watch it like a hawk coconut can go from perfectly toasted to burnt in a heartbeat!
Tropical Baked Coconut Shrimp With Zesty Sweet C
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 2g |
