Description
Golden, crispy shrimp coated in sweet, crunchy coconut flakes, paired with a tangy sweet chili sauce. A healthier, baked alternative to fried coconut shrimp that’s perfect for entertaining.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tail-on for presentation)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp red chili flakes
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Prepare the Bread Crumb Mixture: In a shallow bowl, mix the shredded coconut and panko breadcrumbs. Set aside.
- Season the Flour: In another bowl, combine the flour, garlic powder, paprika, salt, and pepper. Stir well.
- Beat the Eggs: In a third bowl, whisk the eggs until smooth.
- Preheat Your Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or place a cooling rack over the sheet.
- Bread the Shrimp: Dip each shrimp into the seasoned flour, then into the beaten eggs, and finally into the coconut-panko mixture. Press gently to ensure the coating sticks.
- Arrange on Baking Sheet: Place the breaded shrimp on the prepared baking sheet, leaving space between each piece.
- Bake: Bake for 12-15 minutes, flipping halfway through, until the shrimp is golden brown and crispy.
- Prepare the Sweet Chili Sauce: While the shrimp bakes, combine water, rice vinegar, sugar, soy sauce, ketchup, and chili flakes in a small saucepan over medium heat. Bring to a gentle boil.
- Thicken the Sauce: Stir in the cornstarch-water mixture and cook until the sauce thickens, about 2 minutes. Remove from heat and let cool.
- Serve: Serve the crispy baked coconut shrimp hot with sweet chili sauce on the side for dipping.
Notes
[‘Don’t overcrowd the baking sheet to ensure even crisping.’, ‘Press the coating firmly onto the shrimp to prevent gaps in the crust.’, ‘Use fresh shrimp for the best flavor and texture.’, ‘Flip the shrimp halfway through baking for an even golden crust.’, ‘The sweet chili sauce can be made ahead and stored in the refrigerator for up to one week.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 6 shri
- Calories: 250
- Sugar: 8
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 18
Keywords: coconut shrimp, baked shrimp, sweet chili sauce, appetizer, healthy shrimp recipe, tropical recipe