Baked Coconut Shrimp with Sweet Chili Dip
In short: Large shrimp coated in coconut and panko and baked until crisp and golden, served with a sweet chili and lime dip. Light on oil. It takes about 37 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 365 kcal
Coconut shrimp is usually deep-fried, but a hot oven gives a surprisingly crisp coating with a fraction of the oil. The shrimp are dipped in flour, egg and a mix of unsweetened coconut and panko, then baked on a rack so air reaches every side. A quick sweet chili and lime dip is all they need. They suit a casual dinner, a party platter or a lunchbox.
Instructions
- Heat the oven to 220°C (425°F). Set a wire rack over a baking sheet and brush the rack lightly with oil.
- Pat the shrimp dry. Mix the flour, salt and pepper on a plate, beat the eggs in a shallow dish, and mix the panko and coconut on a third plate.
- Hold each shrimp by the tail. Dredge it in flour, dip it in egg, then press it firmly into the coconut mixture so it sticks all over.
- Lay the shrimp on the rack in a single layer, leaving space between them. Brush the tops lightly with the remaining oil.
- Bake for 10 to 12 minutes, turning once halfway, until the coating is golden and the shrimp are pink, firm and 63°C (145°F) inside. The coconut browns fast, so check at 8 minutes.
- Stir the sweet chili sauce, lime juice and water together for the dip, and serve it alongside the hot shrimp.
Tips
- Use unsweetened coconut. Sweetened coconut browns too quickly and makes the coating sugary.
- Toast the coconut in a dry skillet for 2 minutes before coating if you want a deeper color and flavor.
Questions and answers
Can I air fry coconut shrimp?
Yes. Cook them in a single layer at 190°C (375°F) for 6 to 8 minutes, turning once, until golden and crisp.
Can I prepare coconut shrimp ahead of time?
Coat the shrimp up to 4 hours ahead and chill them on a tray, uncovered. Bake just before serving for the crispiest coating.
Why is my coconut coating falling off?
Pat the shrimp dry, dredge them fully in flour and press the coating on firmly. Those three steps help it stick.
How long does it take to make Baked Coconut Shrimp with Sweet Chili Dip?
About 37 min in total: 25 min of preparation and 12 min of cooking.
How many calories are in Baked Coconut Shrimp with Sweet Chili Dip?
About 365 kcal per serving, with 28 g of protein, 26 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 26 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
