Name: Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Thai-inspired
Ingredients: 2 eggs, beaten; 2 pounds large shrimp, tail on, peeled and deveined; 1 1/2 cups shredded unsweetened coconut; 1/2 cup Panko breadcrumbs; 2 tablespoons all-purpose flour; 2 tablespoons raw sesame seeds; 1/2 teaspoon paprika; Kosher salt and black pepper, to taste; Extra virgin olive oil, for brushing; 1/2 cup sweet Thai chili sauce; 2 tablespoons ketchup; 1-2 cloves garlic, grated; 1/2 cup finely chopped pineapple; Zest and juice from 1 lime, plus extra lime wedges for serving; Thai basil or cilantro, for serving; Honey mustard or aioli, for serving (optional)

Jump to Recipe· 3.9 from 8 reviews

If you are craving a dish that is crispy, tropical, and bursting with vibrant flavors, you have to try this Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe. It’s the perfect balance of crunchy coconut coating and succulent shrimp paired with a homemade sauce that’s tangy, sweet, and just the right amount of spicy. This recipe brings together classic comfort with a twist of exotic flair, making it an instant favorite for gatherings, a fun weeknight dinner, or anytime you want to impress without spending hours in the kitchen.

Ingredients You'll Need

A small rustic black bowl filled with a thick reddish-brown sauce with visible small chunks of garlic and chili floating inside. Next to the bowl on the right is a silver spoon with some sauce dripping from it. Around the bowl at the top are three lime wedges showing a fresh green outer skin and pale yellow-green inside. The whole scene sits on a worn wooden surface with warm reddish tones. photo taken with an iphone --ar 4:5 --v 7

The magic of this Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe lies in the simplicity and harmony of its ingredients. Each component plays a crucial role in building layers of texture and flavor, from the crispy coconut and panko crust to the zesty, sweet chili sauce with a tropical kick.

2 eggs, beaten: Acts as the perfect binder to help the coconut and panko stick to the shrimp beautifully.
2 pounds large shrimp, tail on, peeled and deveined: Fresh shrimp are key for juicy, tender bites wrapped in crunch.
1 ½ cups shredded unsweetened coconut: Provides that irresistible tropical crispiness without any added sweetness.
½ cup Panko breadcrumbs: Adds an airy, extra crunchy texture that makes each bite delightful.
2 tablespoons all-purpose flour: Helps everything stick evenly and adds structure to the coating.
2 tablespoons raw sesame seeds: Brings a nutty flavor and a lovely toasted look to the crust.
½ teaspoon paprika: Adds a subtle smoky hint and vibrant color.
Kosher salt and black pepper: Essential seasonings to elevate every ingredient.
Extra virgin olive oil (for brushing): Ensures the shrimp bake up golden and perfectly crisp in the oven.
½ cup sweet Thai chili sauce: The heart of the dipping sauce with sweet heat and tang.
2 tablespoons ketchup: Adds depth and a touch of sweetness to the sauce.
1-2 cloves garlic, grated: Infuses the sauce with a fresh and savory punch.
½ cup finely chopped pineapple: Bursts of juicy tropical sweetness brighten up the sauce.
Zest and juice from 1 lime, plus more for serving: Adds vibrant citrus notes that balance the richness and heat.
Thai basil or cilantro, for serving: Fresh herbal accents to complement the flavors perfectly.
Honey mustard or aioli, for serving (optional): Offers a creamy double-dip option that’s totally irresistible.

How to Make Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe

Step 1: Coat the Shrimp

Start by whisking the eggs in a mixing bowl until smooth. Then toss in your cleaned shrimp, making sure each piece gets a nice, even coating. This egg wash is the secret to that perfect crust later.

Step 2: Prepare Your Oven and Baking Sheets

Preheat your oven to 425 degrees Fahrenheit. While waiting, lightly grease two baking sheets with olive oil to prevent sticking and promote even browning. The high temperature ensures a crispy exterior without drying out the shrimp inside.

Step 3: Mix the Coconut Coating

In a medium bowl, combine shredded coconut, Panko breadcrumbs, flour, sesame seeds, paprika, and a good pinch of salt and black pepper. This crunchy crust mix will deliver irresistible texture and flavor with every bite.

Step 4: Dredge and Arrange Shrimp

Take each shrimp from the egg wash and dip it fully into the coconut mixture. Press gently to help the coating adhere well. Place the coated shrimp spaced out on the greased baking sheets—you want to avoid crowding for the crispiest results.

Step 5: Brush with Olive Oil and Bake

Lightly brush or drizzle the shrimp with extra virgin olive oil. Pop them into the preheated oven and bake for 8 to 12 minutes, turning once halfway through if you like. The shrimp should be cooked through, the coating golden and crunchy.

Step 6: Make the Thai Pineapple Chili Sauce

While the shrimp bakes, whisk together the sweet Thai chili sauce, ketchup, grated garlic, chopped pineapple, and lime zest and juice in a bowl. This vibrant sauce brings the perfect blend of sweet, tangy, and spicy flavors that make this recipe shine.

Step 7: Serve and Enjoy

Serve your golden Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe topped with fresh Thai basil or cilantro, a squeeze of lime, and alongside your homemade sauce. For something extra indulgent, offer honey mustard or aioli for dipping too.

How to Serve Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe

A pile of golden, crispy fried shrimp covered in a crunchy coating sits on white marbled surface, with some shrimp topped with glistening red sweet chili sauce. To the left, there is a small round container filled with thick red sauce speckled with garlic pieces. Bright green fresh basil leaves are placed around the shrimp, and on the right side, there are two lime wedges with a few small basil leaves nearby. The shrimp tails are mostly visible, adding texture and color contrast to the overall scene, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this dish like fresh herbs—Thai basil or cilantro add a burst of freshness and a pop of color. Don’t forget a few lime wedges to brighten each bite with zesty citrus. These simple garnishes are what turn good into unforgettable.

Side Dishes

For a complete meal, serve with coconut rice or jasmine rice to soak up that delicious sauce. A crisp green salad or lightly steamed vegetables help balance the richness and keep things light and refreshing.

Creative Ways to Present

If you’re impressing guests, try serving the shrimp on skewers with small dipping cups of the Thai Pineapple Chili Sauce on the side. Alternatively, arrange the shrimp around a large bowl of sauce for everyone to dive in family-style, perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe can be stored in an airtight container in the refrigerator for up to two days. Keep the shrimp and sauce separate to maintain the crispiness of the shrimp until reheating.

Freezing

If you want to freeze this dish, place uncooked breaded shrimp on a parchment-lined tray and flash freeze them for about an hour. Transfer the frozen shrimp to a freezer bag and store for up to a month. Freeze the sauce separately in a small container or freezer bag.

Reheating

To reheat and keep that signature crunch, bake the shrimp in a preheated 375-degree oven for 8-10 minutes or until hot and crisp. Avoid microwaving as it will make the coating soggy. Warm the sauce gently on the stove or microwave.

FAQs

Can I use frozen shrimp for this Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe?

Yes, you can use frozen shrimp as long as you thaw and pat them completely dry to ensure the coating sticks well and the shrimp bake up crispy.

What can I substitute for Thai chili sauce if I don’t have any?

If you don’t have sweet Thai chili sauce, you can mix a mild chili sauce with honey or sugar to mimic the sweet heat, or even use a sweet and spicy mango chutney for a unique twist.

Is it necessary to use raw sesame seeds?

Raw sesame seeds add a lovely nutty flavor and nice texture, but if you only have toasted sesame seeds, they’ll work perfectly and just bring a slightly deeper toasted flavor.

Can I make this recipe gluten-free?

Absolutely! Simply swap the all-purpose flour and Panko breadcrumbs for gluten-free flour and gluten-free breadcrumbs or crushed gluten-free cereal.

How spicy is the Thai Pineapple Chili Sauce?

The sauce has a gentle, sweet heat that complements the shrimp without overpowering it, but you can adjust the amount of chili sauce or add fresh chopped chilies if you want more kick.

Final Thoughts

This Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe is a real crowd-pleaser that’s surprisingly easy to make and wonderfully impressive. It brings together tropical flavors, satisfying crunch, and a bit of heat in a way that feels like a vacation on a plate. I can’t encourage you enough to give this recipe a try—it might just become a new favorite you’ll want to make again and again.

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe

Ingredients You'll Need