Description

A quick and easy baked coconut shrimp recipe that delivers a crispy, golden crust without deep frying. Paired with a tangy sweet chili dipping sauce, this dish is perfect for busy weeknights and tastes like restaurant-quality takeout.

Ingredients

Scale

1 pound jumbo shrimp (peeled, deveined, thawed if frozen)
1 cup unsweetened shredded coconut (fine shreds preferred)
½ cup all-purpose flour
2 large eggs (beaten)
1 teaspoon garlic powder
Salt and black pepper (to taste)
Cooking oil spray (for coating)
½ cup sweet chili sauce
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 tablespoon fresh lime juice
1 teaspoon fresh ginger (grated)
½ teaspoon red pepper flakes

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat thawed shrimp very dry with paper towels to ensure the coating sticks. Season lightly with salt and pepper.
Set up a dredging station with three shallow bowls: Bowl 1 contains flour mixed with garlic powder, salt, and pepper; Bowl 2 contains beaten eggs; Bowl 3 contains shredded coconut.
Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the coconut flakes, ensuring full coverage on all sides.
Place coated shrimp on the prepared baking sheet, ensuring they are not touching.
Lightly spray the coated shrimp with oil spray to help them brown.
Bake for 8-10 minutes, flipping halfway through, until the shrimp are opaque, pink, and the coconut is golden brown.
While shrimp bake, whisk together sweet chili sauce, rice vinegar, soy sauce, lime juice, grated ginger, and red pepper flakes in a small bowl to make the dipping sauce.
Remove shrimp from oven and let cool for 1-2 minutes to crisp up further. Serve immediately with the dipping sauce.

Notes

Ensure shrimp are completely dry before coating to prevent soggy breading. Press the coconut firmly onto the shrimp to ensure it adheres during baking. Do not overcrowd the baking sheet to allow for proper air circulation and crispiness. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. Coconut burns easily, so watch closely and lower temperature to 375°F if browning too fast.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 6-8 shrimp per servi
Calories: 280
Sugar: 10
Sodium: 600
Fat: 14
Saturated Fat: 10
Carbohydrates: 18
Fiber: 2
Protein: 22

Keywords: coconut shrimp, baked shrimp, weeknight dinner, quick recipes, healthy seafood, sweet chili sauce, crispy shrimp, family friendly meals