Description
Crispy oven-fried coconut shrimp paired with a vibrant Thai pineapple chili sauce creates a delightful balance of sweet, spicy, and savory flavors. This easy-to-make recipe offers a healthier twist on traditional fried shrimp by baking instead of deep-frying, making it perfect for a quick appetizer or main course.
Ingredients
Shrimp and Coating
- 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
Thai Pineapple Chili Sauce
- 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)
Instructions
- Coat the Shrimp: In a bowl, whisk the eggs thoroughly. Add the peeled and deveined shrimp to the bowl and toss well to evenly coat each shrimp with the egg wash.
- Prepare Oven and Baking Sheets: Preheat your oven to 425°F (220°C). Lightly grease two baking sheets with oil to prevent sticking and ensure crispiness.
- Mix Coating Ingredients: In a medium-sized bowl, combine shredded unsweetened coconut, Panko breadcrumbs, all-purpose flour, raw sesame seeds, paprika, and a pinch each of kosher salt and black pepper. Stir until well mixed.
- Dredge the Shrimp: Remove each shrimp from the egg mixture, allowing excess to drip off. Dredge the shrimp thoroughly in the coconut and breadcrumb mixture, pressing gently to make the coating adhere well. Place the coated shrimp on the prepared baking sheets, ensuring they are spaced apart to avoid crowding.
- Brush with Olive Oil and Bake: Lightly brush or drizzle the coated shrimp with extra virgin olive oil to promote browning and crispness. Bake in the preheated oven for 8-12 minutes, or until the shrimp is opaque and the coating is golden and crispy.
- Prepare the Thai Pineapple Chili Sauce: While the shrimp bakes, combine the sweet Thai chili sauce, ketchup, grated garlic, chopped pineapple, and lime zest and juice in a bowl. Mix well to blend the flavors.
- Serve: Once the shrimp are baked, transfer them to a serving platter. Garnish with Thai basil or cilantro and serve with fresh lime wedges and the pineapple chili sauce for dipping. Optionally, include honey mustard or aioli for extra dipping variety. Enjoy immediately while warm and crispy.
Notes
- Do not overcrowd the baking sheets to ensure even cooking and crispiness.
- Using unsweetened coconut prevents the shrimp from becoming too sweet when combined with the chili sauce.
- For extra crispiness, flip the shrimp halfway through baking and brush again with olive oil if desired.
- Leftover shrimp taste great cold or reheated but are crispiest fresh from the oven.
- Adjust the amount of garlic and chili sauce according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai-inspired
