Succulent shrimp with a golden crunchy panko and coconut shell, these delicious Baked Coconut Shrimp could easily be your family’s favorite finger food! Don’t forget the Thai chili sauce for dipping.
If you are looking for an appetizer dish to make for a party, baked Coconut Shrimp with sweet chili sauce is one of the easiest shrimp recipes I recommend. It takes only 20 minutes of prep time and simply pops it into the oven to finish.
Yes, it is BAKED, not deep-fried so it’s a much healthier alternative. The panko/shredded coconut coating has a delicious golden brown appearance and stays crispy after baking because I used the same “pre-toasted panko” technique as you may have seen in my Baked Tonkatsu, Crispy Baked Chicken, and Crispy Salmon recipes.
Watch How to Make Baked Coconut Shrimp
Succulent shrimp wrapped with a golden crunchy panko and coconut shell dipped in Thai sweet chili sauce. The best part? It’s baked!
I usually use 1 lb of large shrimp, which is about 22 pieces, for my family. The shrimps do disappear very quickly, so consider making extra if you’re hosting a party. You can dip in any kind of sauce that goes well with shrimp, but my family loves dipping in Thai sweet chili sauce. Sweet and spicy sauce on a crispy shell bursting with flavor, who could resist?
If you have extra time, make homemade sweet chili sauce yourself. I really like the homemade chili sauce I made for the Grilled Lemongrass Chicken recipe.
Dunk the crispy coconut shrimp in Thai sweet chili sauce….
Oh yes, it’s totally addicting. I have to eat at least 4-5 pieces in one sitting!
Wine Pairing with Coconut Shrimp
To go with the coconut shrimp, we paired it with a dry white wine. Mr. JOC is sharing the wine review with you guys.
Hello there, this is Mr. JOC back with a wine review. Today’s wine is a departure from our usual California wine review as it originates from Italy. I love exploring wine stores and trying wines from outside of California, especially a unique wine that tastes great and not too pricey. Masi’s Masianco is an Italian white wine with a unique blend of 75% Pinot Grigio and 25% Verduzzo. Rated 88 points by Wine Advocate, this fun white wine is perfect for relaxing in the summer sun. As you first smell the wine, you notice the light and almost perfumey aroma, with a hint of honey. Served chilled, you taste summer fruit flavors like white peach as you sip the wine. Before you know it, it’s gone already leaving behind just a tiny bit of tartness on your tongue, leaves you wanting more. I prefer to sip this wine slowly rather than drinking in large gulps to appreciate the flavors.
What gives Masi’s wine their unique flavors is their Appassimento grape drying technique, drying the grapes on bamboo racks in the winter months losing 30-40% of their weight, concentrating both sugars flavor and complexity with this process. If you are looking for a fun wine this summer at a BBQ, Masi’s Masianco will sure be a hit.
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- 1 lb shrimp (22 medium/large shrimp; peeled and deveined)
- 1 Tbsp extra virgin olive oil
- 1 cup panko (Japanese breadcrumbs)
- 1 cup sweetened shredded coconut
- ½ cup all-purpose flour (plain flour)
- 1 tsp paprika
- 2 large eggs (50 g each w/o shell)
- Thai sweet chili sauce (to serve; for my homemade recipe, click here)
- 3 sprigs cilantro (coriander) (optional)
- Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper.
- Combine the panko and oil in a frying pan and toast over medium heat until golden brown (about 2 minutes).
- Transfer panko into a shallow dish and allow to cool, then combine with shredded coconut.
- Sprinkle salt and pepper on the shrimp.
- Add paprika in the flour and mix together. Whisk eggs in a shallow bowl until foamy.
- Dredge each shrimp in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko/coconut mixture. Press panko/coconut flakes on the shrimp to make sure they adhere.
- Place shrimp in a single layer on the prepared baking sheet and bake at 400ºF (200ºC), until coconut is golden and shrimp are cooked through, about 15 to 17 minutes Flip once while baking.
- Add chopped cilantro in the sweet chili sauce and serve with coconut shrimp.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days and in the freezer for a month.