Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
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 tablespoon raw sesame seeds
- 1/2 teaspoon paprika
- kosher salt and black pepper
- 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 more for serving
- Thai basil or cilantro
for serving
- honey mustard or aioli
for serving), (optional
Directions
- 1
1. In a bowl, whisk together the eggs. Add the shrimp and toss well to coat.2. Preheat the oven to 425 degrees F. Rub 2 baking sheets with oil.3. To a medium-sized bowl, add the coconut, Panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.4. Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the shrimp with olive oil. Transfer to the oven and bake for 8-12 minutes, until the shrimp is cooked and the breading crisp. 5. Meanwhile, make the chili sauce by combining all the ingredients in a bowl.6. Serve the shrimp topped with Thai basil, limes, and the pineapple chili sauce for dipping. Add creamy honey mustard or aioli for a little double-dip action. Enjoy!
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
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About this Recipe
Craving that perfectly crispy, golden-brown coconut shrimp you love, but without the mess and added fat of deep frying? This oven fried coconut shrimp recipe delivers all the irresistible crunch and flavor you desire, made easier in your own kitchen.
This recipe works by harnessing the power of oven-frying, yielding shrimp that are beautifully crisp on the outside and tender within, all while keeping cleanup simple. The secret lies in a carefully crafted breading that adheres perfectly and crisps to golden perfection. Paired with a vibrant homemade Thai Pineapple Chili Sauce, it's a dish that truly shines.
Prepare for a delightful sensory experience. Each bite offers a satisfying crunch from the toasted coconut and Panko, followed by the sweet, succulent flavor of the shrimp. The accompanying Thai Pineapple Chili Sauce is a burst of bright, tangy, and subtly sweet heat, perfectly balancing the richness of the coconut. Its fresh pineapple, zesty lime, and grated garlic create a sauce that's far superior to store-bought, adding an authentic, zippy finish to every piece of shrimp. This dish is designed to be a crowd-pleaser, impressive yet approachable for any home cook.
Customization is simple with these oven-fried coconut shrimp. While shrimp are the star, you could experiment with chicken tenderloins for a similar crispy effect. For the sauce, adjust the spice level by adding a pinch of red pepper flakes, or swap out the finely chopped pineapple for mango for a different tropical twist. If you're short on time, a good quality store-bought sweet Thai chili sauce can be enhanced with fresh lime zest and grated garlic.
These coconut shrimp make an excellent appetizer for gatherings or a light, flavorful main course. Serve them warm with extra lime wedges for squeezing and fresh Thai basil or cilantro for garnish. For an extra dip, honey mustard or a creamy aioli make fantastic optional accompaniments.