Baked Thai Coconut Shrimp with Sweet Chili Sauce
Crispy, crunchy Thai baked coconut shrimp are an easy recipe to make to serve as an appetizer or main meal.
Active Time: 15 minutes
Total Time: 30 minutes
18-24 medium to large raw shrimp butterflied, tail on
1/2 cup unsweetened shredded coconut
1 cup Panko breadcrumb
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
½ to a full jar of S&F Thai-ger Sweet Chili sauce
3 each mixing bowls
Parchment paper or aluminum foil
- Preheat oven 425 F. Line baking sheet with parchment paper or with aluminum foil and spraying it with non-stick cooking spray.
- Mix the Panko, salt, onion and garlic powder and cayenne together in a bowl. Reserve for coating.
- In the other mixing bowl, lightly beat 2 eggs.
- In the last bowl, place the shredded coconut.
- Dip the shrimp into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally, roll in the coconut.
- Pro tip – breading procedure: use one hand for dry and one hand for wet breading. Keeping one hand dry and one hand wet eliminates you from breading your own fingers ☺
- Lay shrimp on the baking sheet. Depending on the size and number of shrimp, you may need to use one more egg, simply add in to the existing beaten egg.
- Bake on the middle rack at 425F for 15-20 minutes, turning the shrimp over halfway through cooking, coconut is lightly golden brown color when complete.
- Serve with S&F Thai-ger Sweet Chili sauce for dipping.