Coconut Shrimp with Thai Chili Sauce

If you’re looking for a taste of the tropics these panko-coconut shrimp are the answer. Crunchy on the outside, tender on the inside but the 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, these homemade coconut shrimp with garlic-ginger dipping sauce are for you.

• Great for gatherings. Double or triple the recipe as needed and bake multiple batches of shrimp at the same time.
• Oil-free. These baked shrimp with tangy Thai chili sauce don’t require any oil whatsoever.
• 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 panko-coconut mixture ensures they turn out ultra crispy.

What You’ll Need

Spicy ginger, sweet rice vinegar, and crunchy panko give these coconut shrimp their signature Asian flair. Scroll 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 cooking sake.
• Water – Veggie broth is a good swap.
• Raw honey – Agave nectar works too.
• Ginger – Make sure it’s fresh ginger.
• Garlic – I prefer fresh garlic or garlic paste. Avoid garlic powder because 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 – Thickly shredded coconut gets you a crispier bite.
• Panko – You can use regular breadcrumbs too.
• Paprika – Hot or smoked paprika is best.
• Shrimp – They can be fresh or frozen (thawed).
• Egg whites – You can use carton whites.

What Are The Best Shrimp For This Recipe?

Medium and large shrimp are best for making this coconut shrimp recipe. Their interior will stay tender and buttery while their exterior crisps up in the oven. Avoid small shrimp because they will over-cook and dry out by the time they’re done baking.

How To Make Coconut Shrimp With Thai Chili Sauce

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

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

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

Tips & Variations

Spice up these baked coconut shrimp with creamy boom boom sauce, crunchy sesame seeds, or Japanese chili powder.

• Make it sweet-and-savory. Change the unsweetened coconut for sweetened coconut flakes for an easy variation of this recipe.
• Add crunch. Mix 1 tablespoon black sesame seeds or white sesame seeds into the panko-coconut mixture for more crunch.
• Spice it up. Stir 1/2 teaspoon shichimi togarashi Japanese chili powder and 1/8 teaspoon ground white pepper into the panko for some peppery heat.
• Ask the fishmonger. Save prep time by asking your local fishmonger to peel and devein the shrimp for you. Some frozen shrimp are sold clean too.
• Swap the dipping sauce. If you don’t want to make the Thai chili sauce, swap it for my 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. Let it heat up for 2-3 minutes. Dip the tip of a breaded shrimp into the oil. If it sizzles right away, it’s ready. Lower 3-4 shrimp at a time into the oil and fry until golden.

Serving Suggestions

These crispy coconut shrimp are an easy appetizer for all your gatherings. Serve them with my Ahi Tuna Poke Nachos, Thai Chicken Pizza, or Thai Chicken Lettuce Wraps. Other appetizer ideas include my Asian Baked Chicken Wings and Crockpot Asian Meatballs. If you prefer something light and refreshing, go for my Asian Cucumber Salad or Summer Rolls with Peanut Sauce.

Proper Storage

They’ve got the crispiest exterior on the day they’re made.

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

More Shrimp Recipes To Try

• Garlic Herb Roasted Shrimp
• Cajun Shrimp Sweet Potato Bites
• 20 Minute Creamy Tuscan Garlic Shrimp
• Honey Garlic Grilled Shrimp
• Shrimp Stir Fry with Zucchini Noodles

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