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-American Fusion
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 more for serving; Thai basil or cilantro; Honey mustard or aioli

Jump to Recipe· 4.2 from 61 reviews

If you are on the hunt for a dish that is bursting with tropical flavors and crunchy texture yet light and easy to prepare, look no further than this Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe. The crispy coconut coating perfectly complements the juicy shrimp inside, while the vibrant Thai pineapple chili sauce adds a zesty, sweet-spicy punch that elevates every bite. It’s a dish that effortlessly brings a festive flair to your table, ideal for sharing with friends or treating yourself to something special any day of the week.

Ingredients You’ll Need

A small dark ceramic bowl filled with thick reddish-brown sauce that has small white and yellow chunks mixed in. The bowl is placed on a well-worn reddish wooden surface, which shows scratches and stains. To the top left of the bowl, there are three lime wedges with green skin and pale green inside. To the right, a metal spoon with some sauce on it rests on the wooden surface. The scene is simple and rustic with a focus on the rich sauce and fresh lime pieces. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to making this dish shine. Each item is straightforward and plays a crucial role in building the perfect balance of crunch, flavor, and aroma that makes this recipe a standout.

2 eggs, beaten: Acts as the perfect sticky base to help the coating adhere to the shrimp.
2 pounds large shrimp, peeled and deveined with tails on: Fresh, plump shrimp provide the tender and juicy center.
1 1/2 cups shredded unsweetened coconut: Adds tropical sweetness and irresistible texture.
1/2 cup Panko breadcrumbs: Ensures a light, airy crunch in the breading.
2 tablespoons all-purpose flour: Helps bind the coating ingredients together smoothly.
2 tablespoons raw sesame seeds: Introduce a delightful nutty undertone and visual appeal.
1/2 teaspoon paprika: A subtle smoky warmth that rounds out the flavor.
Kosher salt and black pepper: Essential seasoning to bring depth and balance.
Extra virgin olive oil (for brushing): Keeps the shrimp moist and helps achieve golden crispness in the oven.
1/2 cup sweet Thai chili sauce: The sweet heat heart of the dipping sauce.
2 tablespoons ketchup: Adds tangy richness to the sauce for layered flavor.
1-2 cloves garlic, grated: Infuses the sauce with aromatic zing.
1/2 cup finely chopped pineapple: Brightens the sauce with tropical sweetness and texture.
Zest and juice from 1 lime, plus more for serving: Brings zesty freshness and balance to the sauce and dish.
Thai basil or cilantro, for serving: Herbaceous notes that add a pop of color and freshness.
Honey mustard or aioli, for serving (optional): Provides a creamy, tangy accompaniment for those who love a double-dip adventure.

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 bowl; this simply preps a sticky stage for the shrimp’s coating. Then add your shrimp and toss until each one is beautifully glazed in beaten egg, setting the foundation for that perfect crispy crust.

Step 2: Prepare the Oven and Baking Sheets

Heat your oven to a sizzling 425 degrees F, a temperature ideal for baking the shrimp until golden crisp. To avoid any sticking, brush or rub two baking sheets lightly with olive oil, making sure your shrimp won’t cling and tear apart when flipped or removed.

Step 3: Mix the Coat Ingredients

In a medium bowl, combine the shredded coconut, Panko breadcrumbs, all-purpose flour, raw sesame seeds, paprika, and a pinch each of kosher salt and black pepper. This mixture is the heart of the crunchy exterior that seals in flavor and juiciness.

Step 4: Bread the Shrimp

Take each egg-coated shrimp and dredge it through the coconut and crumb mix, pressing gently so the coating sticks well without falling off. Arrange them on the prepared baking sheets with enough space to avoid crowding, ensuring each shrimp can crisp evenly. Finally, brush or drizzle olive oil over the shrimp to aid in creating a beautifully golden finish.

Step 5: Bake to Perfection

Transfer your shrimp into the preheated oven and bake for 8 to 12 minutes. Keep an eye on them—the coating should turn a gorgeous golden brown while the shrimp inside become tender and juicy. This step guarantees a healthier alternative to frying, yet maintains that crave-worthy texture.

Step 6: Prepare the Thai Pineapple Chili Sauce

While the shrimp are baking, combine the sweet Thai chili sauce, ketchup, grated garlic, finely chopped pineapple, lime zest, and lime juice in a bowl. Stir it together well so the flavors meld into a vibrant, sweet and spicy sauce that pairs perfectly with your shrimp.

Step 7: Serve Warm and Enjoy!

Once your shrimp are out of the oven, plate them with fresh Thai basil or cilantro, offer lime wedges for a splash of extra zest, and present the pineapple chili sauce alongside for dipping. For a special treat, add honey mustard or aioli to the mix—a little creamy dip that brings even more fun to every bite.

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

A close-up image showing many pieces of golden brown fried shrimp with a crunchy texture. Each shrimp is coated with a crispy crumb layer that includes small white sesame seeds sprinkled throughout. The shrimp tails are visible, sticking out with a slightly darker color. The background looks like a white marbled textured surface with the shrimp evenly spread out. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The fresh Thai basil or cilantro leaves add a beautiful herbaceous punch and fresh aroma, balancing the richness of the shrimp and the heat of the sauce. Don’t forget the lime wedges; squeezing that citrus over the shrimp brightens every mouthful and adds a tangy freshness that is utterly addictive.

Side Dishes

This dish pairs beautifully with a light jasmine rice or coconut rice to keep the tropical theme flowing. A crisp cucumber salad or crunchy Asian slaw also complement the sweet-spicy flavors, adding an extra layer of freshness and texture to your meal.

Creative Ways to Present

For a stunning party platter, arrange the shrimp in a circle around a bowl of pineapple chili sauce in the center, sprinkled with fresh herbs and lime wedges. Alternatively, skewer the shrimp and serve as appetizers for easy hand-held bites that guests will love. The vibrant colors and textures make this dish an instant showstopper.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe in an airtight container in the refrigerator for up to 2 days. To keep the shrimp crisp, try to avoid covering them in sauce before storing; instead, keep the sauce separate and add it fresh at serving time.

Freezing

If you want to prepare in advance, you can freeze the breaded but uncooked shrimp in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. When ready to cook, bake directly from frozen, just adding a few extra minutes to the cooking time.

Reheating

To reheat, place the shrimp on a baking sheet and warm them in a 350-degree F oven for about 8-10 minutes until heated through and crisped back up. Avoid microwaving if possible as it can make the coating soggy.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw and pat them dry thoroughly before coating to ensure the breading sticks properly and the shrimp bake evenly without steaming.

Is there a gluten-free option for the breadcrumbs?

Absolutely! You can substitute Panko breadcrumbs with gluten-free breadcrumbs or even crushed gluten-free cornflakes for a similar crunch without the gluten.

Can I make the Thai pineapple chili sauce ahead of time?

Yes, the sauce can be prepared a day in advance and stored in the refrigerator. This actually helps the flavors meld and intensify, making it even tastier when served.

What can I substitute if I don’t have raw sesame seeds?

If you don’t have raw sesame seeds, you can omit them or replace with finely chopped toasted nuts like almonds or cashews for a different kind of crunch.

Is this recipe kid-friendly?

Definitely! The shrimp’s sweet coconut coating and mild heat in the sauce can be adjusted to your family’s taste by reducing or omitting the chili. Adding a creamy dip like honey mustard also helps make it more appealing to little ones.

Final Thoughts

There is something incredibly satisfying about serving up this Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce Recipe for family and friends. It’s vibrant, fun, and bursts with flavor in every crispy bite. Whether you’re looking to impress at a dinner party or just want a delightful treat, this recipe is a winner. Go ahead, dive into those tropical flavors and watch how quickly this dish becomes a new favorite in your home kitchen!