Crispy Baked Coconut Shrimp

Easy Coconut Shrimp with sweet chili dipping sauce - Sweet, crispy, healthy, and delightful, my coconut shrimp are baked, not fried, to give you that texture you want in a healthier format. #glutenfree #recipe

By Maggie Zhu

4.50 from 2 votes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Sweet, crispy and delightful, my coconut shrimp are baked, not fried to give you that texture you want in a healthier format. {Gluten-Free}

Ingredients

1 lb (450 g) shrimp, peeled and deveined

Coating 2

1 cup panko breadcrumbs
1 cup sweetened shredded coconut

Serve

Homemade Thai sweet chili sauce (or store-bought sweet chili sauce)

Instructions

Preheat the oven to 400F (200C).
Spread panko on a baking tray into an even layer. Carefully spray with oil by holding the spray vertically. Bake for 2 minutes. Shake the tray and bake for another 1 to 2 minutes, until panko is light golden. Transfer to a bowl and set aside.
Prepare two bowls. Add all the “coating 1” ingredients into the first bowl and mix well.
Add the “coating 2” ingredients into the second bowl and mix well.
Line a baking tray with parchment paper.
Hold the shrimp by the tail and dip it in the “coating 1” mixture, then place the battered shrimp into the “coating 2” bowl. Use your other hand to sprinkle the breadcrumb mixture on top to coat well. Carefully place it onto the lined baking tray. Finish up all the shrimp in the same way and place them at least 1 finger’s width apart.
Spray a thin layer of oil on top.
Bake until the coconut turns golden and the shrimp are cooked through, 10 to 15 minutes depending on the size of the shrimp.
Serve hot with Thai sweet chili sauce.

Nutrition