Print

Crispy Baked Coconut Shrimp Recipe Easy Perfect Sweet Chili Sauce Dip

crispy baked coconut shrimp - featured image
Print Recipe

A quick and easy baked coconut shrimp recipe with a crunchy panko and coconut coating paired with a homemade sweet chili dipping sauce. Perfect for a healthier alternative to fried shrimp with a tropical twist.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 large eggs, beaten
  • ¾ cup panko breadcrumbs (Japanese-style recommended)
  • ¾ cup sweetened shredded coconut (toasted if desired)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • ¼ cup sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or maple syrup
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prepare the coating stations: place flour in one shallow bowl, beaten eggs in a second bowl, and mix panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and pepper in a third bowl.
  3. Pat the shrimp dry with paper towels.
  4. Dredge each shrimp in flour, shaking off excess, dip into beaten eggs, then press into the breadcrumb-coconut mixture. Place coated shrimp on the baking sheet about ½ inch apart.
  5. Bake for 10-12 minutes, flipping shrimp halfway through baking (around 5-6 minutes), until golden brown and toasted.
  6. Optional: broil for 1-2 minutes at the end for extra crispiness, watching carefully to avoid burning.
  7. While shrimp bake, whisk together sweet chili sauce, rice vinegar, soy sauce, honey, and red pepper flakes in a small bowl. Adjust sweetness or heat to taste.
  8. Serve shrimp immediately with the sweet chili sauce on the side.

Notes

Dry shrimp thoroughly before coating to ensure crispiness. Mixing shredded coconut with panko prevents burning. Avoid overcrowding the pan to keep shrimp crispy. Broil briefly for extra crispiness but watch carefully. Sweet chili sauce can be made ahead and stored in the fridge for up to 3 days. Reheat shrimp in oven to maintain crisp texture; avoid microwaving.

Nutrition

Keywords: coconut shrimp, baked shrimp, crispy shrimp, sweet chili sauce, easy appetizer, healthy shrimp, gluten-free option

Find it online: https://lucydishes.com/crispy-baked-coconut-shrimp-recipe-easy-perfect-sweet-chili-sauce-dip/