Coconut Shrimp Recipe | Happy healthy eating

If you're looking for a taste of the tropics, this panko-Coconut shrimp The answer is the crunchy outside, tender inside but sweet Thai chili dipping sauce combo is straight-up addicting!

Why You'll Love This Baked Coconut Shrimp Recipe

If you need a quick appetizer idea for your next gathering, this Homemade Coconut Shrimp Garlic-Ginger Dipping Sauce is for you.

• Great for gatherings. Double or triple the recipe as needed and bake multiple batches of shrimp at the same time.
• oil free This Baked Shrimp with Tangy Thai Chili Sauce requires no oil.
• Beginner-friendly. The oven does most of the work so even beginner-level cooks can nail this easy appetizer.
• Super crispy. Dipping the shrimp in egg whites and coating them in the panko-coconut mixture ensures that they become super crispy.

What you will need

Spicy ginger, sweet rice vinegar and crunchy panko give these coconut shrimp their Asian flair. Scroll down to the recipe card at the bottom of the post for exact amounts.

For the Thai Chili Ginger Sauce:

• Rice vinegar – You can also use it for cooking.
• the water – Veggie broth is a good swap.
• raw honey – Agave nectar also works.
• ginger- Make sure it's fresh ginger.
• garlic- I prefer fresh garlic or garlic paste. Avoid garlic powder as it can make the sauce grainy.
• chili sauce- Add your favorite Thai chili sauce.
• Arrowroot – Feel free to use cornstarch or tapioca starch.

For the coconut shrimp

• Coconut flakes – Coarsely shredded coconut gives you a crispier bite.
• Panko – You can also use regular breadcrumbs.
• paprika – hot or Smoked paprika the best
• the shrimp – They can be fresh or frozen (thawed).
• Egg whites – You can use white cardboard.

What is the best shrimp for this recipe?

Medium and large shrimp are best for making this coconut shrimp recipe. Their insides will be soft and buttery while their outsides will rise in the oven. Avoid small shrimp as they will overcook and dry out during baking.

How to make Coconut Prawns with Thai Chili Sauce

Asian-style shrimp appetizer with homemade chili sauce is as easy as setting up the breading station. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat oven to 400F. Line a baking sheet with parchment paper. Set it aside.

• Make the sauce. Bring rice vinegar and water to a boil in a small pot over medium-high heat. Reduce the heat. Add honey, ginger, garlic and chili sauce. Boil for 5 minutes. Whisk in arrowroot until completely dissolved. Continue to simmer until the sauce thickens. Set aside to cool.
• Place the stations. Mix the coconut, panko and paprika in a large bowl. Add the egg whites to another bowl.
• Prepare them. Coat the shrimp in the egg whites, then press into the coconut mixture until completely coated. Transfer shrimp to prepared baking sheet.
• Bake. Pop the tray into the oven for 8-10 minutes or until lightly golden brown. Remove them from the heat and let them cool for 10 minutes.
• serve Pour chili sauce into small bowl. Serve shrimp with sauce on the side. Enjoy!

Tips and variations

Spice up this Baked Coconut Shrimp with Creamy Boom Boom SauceCrushed sesame seeds, or Japanese chili powder.

• Make it sweet and delicious. Substitute unsweetened coconut for sweetened coconut flakes for an easy variation on this recipe.
• Add crunch. Stir 1 tablespoon of black sesame or white sesame seeds into the panko-coconut mixture for extra crunch.
• Add spices. Stir 1/2 teaspoon shichimi togarashi Japanese chili powder and 1/8 teaspoon white pepper into the panko for some peppery heat.
• Ask the fishmonger. Save preparation time by asking your local fishmonger to peel the shrimp for you. Some frozen shrimp are also sold clean.
• Swap the dipping sauce. If you don't want to make the Thai chili sauce, swap it out for me Boom Boom Sauce or sriracha mayo.
• Use store bought. Save time by using your favorite store-bought Thai chili sauce for dipping.
• Change the cooking method. Pour 2″ of vegetable oil into a small pot over medium-high heat. Allow to heat for 2-3 minutes. Dip the tip of a breaded shrimp in the oil. If it sizzles now, it's ready. Drop 3-4 prawns at a time in oil and fry until golden.

Serving advice

These Crispy Coconut Shrimp are an easy appetizer for all your gatherings. Serve them with me Ahi Tuna Poke Nachos, Thai Chicken Pizzaor Thai Chicken Lettuce Wrap. Other appetizing ideas include mine Asian Baked Chicken Wings And Crockpot Asian Meatballs. If you like something light and refreshing, go for me Asian cucumber salad or Summer rolls with peanut sauce.

Proper storage

They have the crispiest exterior on the day they are made.

• Fridge: Store them in an airtight container for up to 3 days.
• To reheat them: Pop into air fryer at 400F for 3-4 minutes. You can heat them in the oven (same temperature) for 15 minutes.

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