Mediterranean Coconut Shrimp with Sweet Chili Mayo

Description

Mediterranean Coconut Shrimp with Sweet Chili Mayo is a crispy, golden, flavor-packed seafood dish that combines juicy shrimp with a crunchy coconut coating and a creamy sweet chili dipping sauce. The shrimp are seasoned with garlic, paprika, black pepper, and Mediterranean-inspired herbs before being coated in flour, egg, coconut, and crunchy breadcrumbs.

The result is beautifully crisp on the outside while remaining tender and juicy inside. A creamy sweet chili mayo brings together sweet, tangy, garlicky, and mildly spicy flavors, making every bite incredibly satisfying.

This Mediterranean Coconut Shrimp with Sweet Chili Mayo works beautifully as an appetizer, party snack, light dinner, or seafood platter. For a lighter preparation, the shrimp can be baked or air-fried instead of deep-fried.

Ingredients

For the Coconut Shrimp

1 pound large shrimp, peeled and deveined

1/2 cup all-purpose flour

2 large eggs

1 cup unsweetened shredded coconut

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Cooking spray or additional olive oil for baking

Fresh parsley, for garnish

Lime wedges, for serving

For the Sweet Chili Mayo

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tablespoon fresh lime juice

1 small garlic clove, finely grated

1 teaspoon honey, optional

1/4 teaspoon paprika

A small pinch of salt

Step-by-Step Instructions

Prepare the Shrimp

Pat the shrimp completely dry with paper towels. Removing excess moisture is important because dry shrimp allow the coating to adhere much better.

If your shrimp still have tails attached, you can leave them on for an attractive appetizer presentation or remove them for easier eating.

Set the prepared shrimp aside while you prepare the coating.

Prepare the Seasoned Flour

Place the flour in a shallow bowl.

Add garlic powder, paprika, dried oregano, salt, and black pepper.

Mix thoroughly so the seasonings are evenly distributed throughout the flour.

The oregano gives the shrimp a subtle Mediterranean character, while garlic and paprika add savory depth.

Prepare the Coconut Coating

In a second shallow bowl, beat the eggs until smooth.

In a third bowl, combine the shredded coconut and Panko breadcrumbs.

Add a small pinch of paprika and oregano to the coconut mixture if you want additional flavor and color.

Panko helps create a lighter, crunchier exterior while coconut provides the signature texture and slightly sweet flavor. Standard coconut-shrimp recipes commonly use this three-stage flour, egg, and coconut/Panko coating method. Coat the Shrimp

Take one shrimp at a time and first coat it lightly in the seasoned flour.

Shake off any excess flour.

Dip the floured shrimp into the beaten egg and allow excess egg to drip back into the bowl.

Finally, place the shrimp into the coconut-Panko mixture.

Press the coating gently onto the shrimp so it sticks well.

Place the coated shrimp on a clean plate or parchment-lined baking sheet.

Repeat until all the shrimp have been coated.

Chill the Coated Shrimp

For an especially crisp coating, place the coated shrimp in the refrigerator for about 10–15 minutes before cooking.

This short resting period helps the coating set and can reduce the chance of it falling away during cooking.

Bake the Shrimp

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and lightly spray or brush it with olive oil.

Arrange the coated shrimp in a single layer, leaving a little space between each piece.

Lightly spray the tops with cooking spray or brush them with a small amount of olive oil.

Bake for approximately 10–14 minutes, turning the shrimp halfway through cooking.

The exact cooking time depends on the size of the shrimp. They should be opaque inside and the coating should become crisp and golden. Similar baked versions use approximately 10–14 minutes at around 400°F/200°C.

Make the Sweet Chili Mayo

While the shrimp are cooking, prepare the dipping sauce.

Add mayonnaise, sweet chili sauce, lime juice, grated garlic, honey if using, paprika, and a small pinch of salt to a bowl.

Whisk until smooth and creamy.

Taste the sauce and adjust it according to your preference.

Add a little more lime juice for extra tang, additional sweet chili sauce for sweetness and heat, or a small amount of honey for a sweeter finish.

Refrigerate the sauce until the shrimp are ready.

Serve

Remove the crispy shrimp from the oven and allow them to rest for 1–2 minutes.

Transfer them to a serving platter.

Garnish with chopped fresh parsley and serve with lime wedges.

Place the sweet chili mayo in a small bowl alongside the shrimp for dipping.

For the best texture, serve the shrimp while they’re still warm and crispy.

Tips and Notes

Dry the shrimp well. Wet shrimp can make the coating slide off during cooking. Pat them thoroughly with paper towels before beginning.

Don’t overcrowd the baking sheet. Leave space between each shrimp so hot air can circulate around the coating.

Press the coconut mixture firmly. A gentle press helps create a thicker, more secure crust.

Use Panko breadcrumbs. They create a lighter and crunchier coating than many standard breadcrumbs.

Use unsweetened coconut. The sweet chili mayo already provides sweetness, so unsweetened coconut gives you better control over the overall flavor.

Don’t overcook the shrimp. Shrimp cook quickly. Once they become opaque and firm and the coating is golden, remove them from the oven.

Make the sauce ahead. The sweet chili mayo can be prepared in advance and refrigerated until serving.

For another delicious shrimp preparation, you can also try Baked Garlic Butter Butterflied Shrimp.

Air Fryer Method

You can also make this Mediterranean Coconut Shrimp with Sweet Chili Mayo in an air fryer.

Preheat the air fryer to approximately 380°F (195°C).

Lightly spray the coated shrimp with cooking spray and arrange them in a single layer.

Air fry for approximately 8–10 minutes, turning halfway through, until the shrimp are cooked and the coating is crisp and golden.

Avoid overcrowding the basket. Cook in batches if necessary.

Serving Suggestions

These crispy shrimp make an excellent appetizer for parties, family gatherings, and casual dinners.

Serve them with a fresh cucumber and tomato salad for a lighter Mediterranean-inspired meal.

They can also be served over mixed greens with cherry tomatoes, cucumber, olives, and a squeeze of lime.

For a more filling dinner, serve the shrimp with rice, roasted vegetables, couscous, or warm pita bread.

A small bowl of hummus or a simple lemon-herb yogurt sauce can also complement the crispy coconut coating.

If you enjoy easy shrimp dinners, try our Honey Garlic Shrimp, Sausage & Broccoli for another flavorful one-pan meal.

Q&A

Can I use frozen shrimp?

Yes. Frozen shrimp can be used, but thaw them completely before cooking. Pat them very dry before coating.

Should I use sweetened or unsweetened coconut?

Unsweetened shredded coconut is generally preferable because it keeps the shrimp from becoming overly sweet.

Can I fry the shrimp instead?

Yes. You can deep-fry or shallow-fry the coated shrimp until golden and cooked through. Baking or air frying provides an alternative to frying.

Can I make the sweet chili mayo ahead?

Yes. Prepare the sauce ahead and refrigerate it in a covered container until you’re ready to serve.

Why isn’t my coconut coating crispy?

Excess moisture, overcrowding, or insufficient oil can prevent the coating from becoming crisp. Dry the shrimp thoroughly and leave space between pieces.

Can I make this gluten-free?

Yes. Use gluten-free flour and gluten-free Panko breadcrumbs.

Can I use Greek yogurt instead of mayonnaise?

Yes. Greek yogurt creates a lighter, tangier dipping sauce. You may want to add a little extra sweet chili sauce to balance the flavor.

Servings & Nutrition

Servings: 4

Prep Time: 20 minutes

Cook Time: 12–15 minutes

Total Time: Approximately 35 minutes

Calories: Approximately 390 per serving

Protein: 20 g

Carbohydrates: 30 g

Fat: 23 g

Fiber: 3 g

Sugar: 7 g

Sodium: Approximately 600 mg

Nutrition values are estimates and can vary depending on shrimp size, coating ingredients, mayonnaise, and portion size.

Conclusion

Mediterranean Coconut Shrimp with Sweet Chili Mayo brings together juicy shrimp, crispy coconut coating, Mediterranean-inspired seasoning, and a creamy sweet-and-spicy dipping sauce.

The recipe is simple enough for a weeknight meal but impressive enough for entertaining. Baking or air frying gives you convenient alternatives to traditional frying, while the Panko and coconut combination keeps the exterior satisfyingly crisp.

Serve the shrimp immediately with fresh lime, parsley, and plenty of sweet chili mayo for dipping. Whether you’re making them for a family dinner, appetizer platter, or weekend gathering, this recipe offers a delicious combination of crunchy texture and bold flavor.