... Print

Healthy Baked Coconut Shrimp with Sweet Chili Dip

Close-up of golden brown baked coconut shrimp piled on a white plate next to a small bowl of sweet chili sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, tropical coconut shrimp in the oven instead of frying. This recipe uses panko for crunch and includes a bright, sweet-and-spicy dipping sauce for a perfect summer appetizer.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Cooking spray
  • For the Dipping Sauce:
  • 1/2 cup sweet chili sauce
  • 2 tablespoons lime juice
  • 1 teaspoon sriracha (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
  2. Set up a standard breading station with three shallow dishes.
  3. In the first dish, place the flour, salt, and pepper. Mix well.
  4. In the second dish, place the lightly beaten eggs.
  5. In the third dish, combine the panko breadcrumbs and shredded coconut. Mix thoroughly.
  6. Pat the peeled shrimp dry with paper towels. This helps the coating stick.
  7. Dredge each shrimp first in the flour mixture, shaking off any excess.
  8. Dip the floured shrimp into the egg mixture, letting any extra drip off.
  9. Finally, press the shrimp firmly into the panko-coconut mixture to coat completely.
  10. Place the coated shrimp on the prepared baking sheet in a single layer. Lightly spray the tops of the shrimp with cooking spray to help them brown.
  11. Bake for 10 to 12 minutes, flipping halfway through, until the shrimp is pink and the coating is golden brown and crispy.
  12. While the shrimp bakes, prepare the dipping sauce. In a small bowl, whisk together the sweet chili sauce, lime juice, and sriracha, if using.
  13. Serve the crispy baked coconut shrimp immediately with the dipping sauce.

Notes

  • For extra high-contrast color in your photos, serve the shrimp on a dark blue or green platter.
  • If you prefer a less sweet sauce, reduce the sweet chili sauce to 1/3 cup and add 1 tablespoon of rice vinegar.
  • To get the best crunch without frying, make sure you spray the tops of the shrimp before baking.

Nutrition

Find it online: https://carlacooking.com/baked-coconut-shrimp-recipe-panko-crunch/