Description
This Oven Fried Coconut Shrimp recipe features succulent large shrimp coated in a crispy coconut and Panko breadcrumb mixture, baked to golden perfection. Served with a vibrant Thai pineapple chili sauce that combines sweet, tangy, and spicy flavors, this dish is a crowd-pleasing appetizer perfect for gatherings or a flavorful weeknight treat.
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 more for serving
For Serving (Optional)
- Thai basil or cilantro
- Honey mustard or aioli
Instructions
- Prepare the Egg Wash: In a bowl, whisk together the eggs thoroughly to create an even egg wash. Add the peeled and deveined shrimp to the eggs and toss well, ensuring each shrimp is fully coated with the egg mixture.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 425°F (220°C). Lightly rub or brush two baking sheets with extra virgin olive oil to prevent sticking and promote even browning.
- Mix Coating Ingredients: In a medium-sized bowl, combine the shredded unsweetened coconut, Panko breadcrumbs, all purpose flour, raw sesame seeds, paprika, and a pinch of kosher salt and black pepper. Stir the mixture until all ingredients are well blended.
- Coat the Shrimp: Remove each shrimp from the egg wash one at a time, allowing excess egg to drip off. Dredge the shrimp thoroughly through the coconut breadcrumb mixture, pressing gently to ensure the coating adheres well. Arrange the coated shrimp in a single layer on the prepared baking sheets. Avoid overcrowding; use both sheets if needed for even cooking.
- Brush with Olive Oil and Bake: Lightly brush or drizzle the coated shrimp with extra virgin olive oil to aid in crisping. Place the baking sheets in the preheated oven and bake for 8 to 12 minutes until the shrimp are cooked through and the breading is golden and crisp.
- Prepare Thai Pineapple Chili Sauce: While the shrimp bakes, combine the sweet Thai chili sauce, ketchup, grated garlic, finely chopped pineapple, and lime zest and juice in a bowl. Mix thoroughly to create a flavorful dipping sauce.
- Serve: Once the shrimp are baked, plate them and garnish with Thai basil or cilantro and additional lime wedges for squeezing. Serve the shrimp alongside the pineapple chili sauce for dipping. Optionally, add honey mustard or aioli for extra creaminess and flavor contrast. Enjoy your delicious, crispy oven-fried coconut shrimp!
Notes
- Ensure shrimp are thoroughly dried before coating for best adhesion.
- If you prefer extra crunch, lightly toast the coconut and sesame seeds before mixing.
- Do not overcrowd the baking sheets; even spacing ensures crispy shrimp.
- Adjust the chili sauce heat level by adding fresh chopped chili if desired.
- Leftover shrimp are best eaten the same day for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai-American Fusion
