Print

Baked Coconut Shrimp Recipe Easy Crispy Sweet Chili Sauce Guide

baked coconut shrimp - featured image
Print Recipe

A lighter, crispy baked coconut shrimp recipe paired with a tangy homemade sweet chili sauce, perfect for appetizers or light meals.

Ingredients

Scale
  • 16–20 large shrimp, peeled and deveined
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (100g)
  • 1 cup sweetened shredded coconut (80g), toasted or untoasted
  • Salt and freshly ground black pepper, to taste
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (optional)
  • ¼ cup honey (85g)
  • 3 tbsp rice vinegar (45ml)
  • 1 tbsp sriracha or chili garlic sauce
  • 1 clove minced garlic
  • 2 tbsp water (30ml)
  • 1 tsp cornstarch

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top if available.
  2. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs, shredded coconut, garlic powder, smoked paprika, salt, and pepper.
  3. Pat shrimp dry with paper towels. Coat each shrimp first in flour, shaking off excess, then dip into beaten eggs, and finally roll in the panko-coconut mixture, pressing gently to adhere.
  4. Arrange coated shrimp on the wire rack or baking sheet, spacing about 1 inch apart.
  5. Optionally, lightly spray or brush shrimp with oil for extra browning.
  6. Bake shrimp for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  7. While shrimp bakes, prepare sweet chili sauce: combine honey, rice vinegar, sriracha, minced garlic, and water in a small saucepan. Bring to a simmer over medium heat.
  8. Mix cornstarch with a splash of water until smooth, stir into sauce, and cook 1-2 minutes until slightly thickened. Remove from heat.
  9. Serve shrimp immediately with sweet chili sauce on the side.

Notes

Pat shrimp dry thoroughly before coating to ensure crispiness. Flipping shrimp halfway through baking ensures even browning. Lightly spraying or brushing with oil before baking enhances golden color and crunch. Broil for 1-2 minutes at the end if more crispiness is desired, but watch closely to prevent burning. Sweet chili sauce can be made ahead and refrigerated for up to a week.

Nutrition

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

Find it online: https://tessierecipes.com/baked-coconut-shrimp-recipe-easy-crispy-sweet-chili-sauce-guide/