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Crispy Baked Coconut Shrimp Recipe with Sweet Chili Sauce

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A healthier, baked version of crispy coconut shrimp that delivers a crunchy, sweet, and tangy flavor with a side of sweet chili sauce. Perfect for busy nights and entertaining.

Ingredients

Scale
  • 16–20 large shrimp, peeled and deveined
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 teaspoon salt, divided
  • Pinch of black pepper, divided
  • 1/2 teaspoon garlic powder (optional)
  • Sweet chili sauce for dipping
  • Cooking spray or melted butter for brushing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top.
  2. Prepare your coating stations: In one shallow bowl, mix 1/2 cup all-purpose flour with 1/2 teaspoon salt and a pinch of pepper. In a second bowl, beat 2 large eggs until smooth. In a third bowl, combine 3/4 cup panko breadcrumbs, 3/4 cup unsweetened shredded coconut, and 1/2 teaspoon garlic powder if using.
  3. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  4. Dredge each shrimp in the flour mixture, shaking off excess. Dip into the beaten eggs, letting excess drip off. Press into the coconut-panko mixture, coating evenly on all sides. Place coated shrimp on the wire rack.
  5. Lightly spray or brush the shrimp with cooking spray or melted butter.
  6. Bake for 12-15 minutes, flipping halfway through, until shrimp are opaque and coating is golden and crispy. Watch closely to avoid burning the coconut.
  7. Serve immediately with sweet chili sauce for dipping.

Notes

Pat shrimp dry before coating for best crispiness. Use a wire rack to allow air circulation or flip shrimp halfway if baking directly on parchment. Watch coconut closely near end of baking to prevent burning. Can substitute almond flour and gluten-free panko for gluten-free version. Cooking spray or melted butter helps achieve golden color without frying. Leftovers keep up to 2 days refrigerated; reheat in oven at 350°F for 5-7 minutes to restore crispness.

Nutrition

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

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