Baked Thai Coconut Shrimp with Sweet Chili Sauce


18-24 medium to large raw shrimp butterflied, tail on
1/2 cup unsweetened shredded coconut
2-3 eggs
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
Baking Tray
Parchment paper or aluminum foil


  1. Preheat oven 425 F. Line baking sheet with parchment paper or with aluminum foil and spraying it with non-stick cooking spray.
  2. Mix the Panko, salt, onion and garlic powder and cayenne together in a bowl. Reserve for coating.
  3. In the other mixing bowl, lightly beat 2 eggs.
  4. In the last bowl, place the shredded coconut.
  5. 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 ☺
  6. 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.
  7. 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.
  8. Serve with S&F Thai-ger Sweet Chili sauce for dipping.