Baked Coconut Shrimp with Sweet Chili Dip
Jumbo shrimp coated in a crunchy mix of shredded coconut and panko, baked until golden and served with a quick homemade sweet chili dipping sauce.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Pat the shrimp dry so the coating sticks. Toasting the coconut for a few minutes in a dry skillet before mixing it with the panko gives a deeper, nuttier flavor. Use unsweetened coconut so the shrimp are savory, not candy-sweet. Leftover dip keeps in the fridge for a week.
Method
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Heat the oven to 425°F and set a wire rack on a rimmed baking sheet. Spray the rack with cooking spray.
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Pat the shrimp very dry and season with the salt and pepper.
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Set up three shallow dishes, one with the flour, one with the beaten eggs and one with the coconut and panko mixed together.
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Dredge each shrimp in flour, dip in egg, then press firmly into the coconut mixture. Place on the rack.
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Spray the shrimp lightly with cooking spray. Bake for , flipping once halfway, until golden and the shrimp are pink and opaque.
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Meanwhile, simmer the water, sugar, vinegar, garlic and red pepper flakes in a small saucepan for .
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Stir in the cornstarch slurry and cook for until glossy and slightly thick. Let cool for a few minutes.
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Serve the shrimp warm with the sweet chili dip and lime wedges.
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