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Crispy Baked Coconut Shrimp Recipe with Easy Thai Sweet Chili Sauce

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A healthier, fuss-free version of classic coconut shrimp baked to crispy perfection and served with a homemade Thai sweet chili sauce that balances sweet, heat, and tang.

Ingredients

Scale
  • 16–20 large shrimp, peeled and deveined
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • Cooking spray or light drizzle of olive oil
  • For the Thai sweet chili sauce:
  • ¼ cup rice vinegar
  • 2 tbsp honey or sugar
  • 1 garlic clove, minced
  • ½ tsp red chili flakes (adjust to taste)
  • 2 tbsp water
  • Pinch of salt
  • 1 tbsp lime juice (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare dredging stations: In one shallow bowl, mix ½ cup all-purpose flour with salt and pepper. In another bowl, beat 2 large eggs. In a third bowl, combine 1 cup panko breadcrumbs, ¾ cup unsweetened shredded coconut, 1 tsp garlic powder, ½ tsp smoked paprika (if using), and a pinch of salt.
  3. Pat shrimp dry with paper towels.
  4. Coat each shrimp by dredging in flour, shaking off excess, dipping into beaten eggs, then pressing into the coconut-panko mixture. Set coated shrimp aside.
  5. Arrange shrimp on a wire rack placed over a baking sheet for air circulation. If no wire rack, line baking sheet with parchment paper and space shrimp apart.
  6. Lightly spray or drizzle oil over shrimp to help browning.
  7. Bake for 12-15 minutes, flipping halfway through if not using a wire rack, until shrimp are pink and opaque and coating is golden brown and crispy. Watch closely after 10 minutes to avoid burning coconut.
  8. While shrimp bakes, make the Thai sweet chili sauce: In a small saucepan, combine rice vinegar, honey, minced garlic, red chili flakes, water, and salt. Simmer over medium heat, stirring until honey dissolves and sauce thickens slightly, about 5 minutes. Remove from heat and stir in lime juice if using.
  9. Serve shrimp immediately with warm Thai sweet chili sauce for dipping.

Notes

Pat shrimp dry thoroughly before coating to ensure crispiness. Use a wire rack for best air circulation and crisp crust. Watch the shrimp closely near the end of baking to prevent coconut from burning. Sauce can be made ahead and flavors improve if it sits before serving. Leftovers can be reheated in a 375°F oven for 5-7 minutes to maintain crispiness.

Nutrition

Keywords: coconut shrimp, baked shrimp, crispy shrimp, Thai sweet chili sauce, easy appetizer, healthy shrimp recipe

Find it online: https://pokirecipes.com/crispy-baked-coconut-shrimp-recipe-with-easy-thai-sweet-chili-sauce/