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
Coconut Shrimp with Thai Chili Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Thai
Description
This baked coconut shrimp recipe is dipped into sweet-and-savory Thai sauce for an easy cocktail night appetizer.
Ingredients
Thai Chili Ginger Sauce:
- 1/2 cup of rice vinegar
- 1/2 cup of water
- 1/4 cup of raw honey
- 1 teaspoon of fresh grated ginger root
- 1 garlic clove, minced
- 1 teaspoon of chili sauce
- 1 teaspoon of arrowroot
Coconut Shrimp:
- 3/4 cup of unsweetened coconut flakes
- 1/2 cup of Japanese panko crumbs
- 1/4 teaspoon of paprika
- 1 lb. of large shrimp, deveined and shells removed
- 2 egg whites
Instructions
Thai Chili Sauce:
- Add rice vinegar and water to a small saucepan over medium high heat. Bring to a boil.
- Then add raw honey, fresh grated ginger, minced garlic clove, and thai chili sauce. Simmer for 5 minutes
- Next add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.
- Transfer to a bowl, cover, and place in refrigerator to cool.
Coconut Shrimp:
- Preheat oven to 400ºF.
- In a large bowl place shrimp {deveined & shell removed}
- In a medium bowl, add unsweetened coconut flakes, Japanese panko crumbs, and paprika.
- In a small bowl, add egg whites.
- Get your coconut shrimp assembly line set with a baking sheet on the end.
- Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet. Continue the process for all shrimp.
- Bake shrimp for 8-10 minutes at 400ºF.
- Serve with Thai Chili Ginger Sauce.
Nutrition
- Serving Size: 1/4 lb of shrimp + sauce
- Calories: 421
- Sugar: 18 g
- Sodium: 1058 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 220 mg
34 comments on “Coconut Shrimp with Thai Chili Sauce”
Wow!! Thanks for this recipe. Definitely a keeper.
Yes, I agree!! I hope you enjoy!
What is with all these pointless comments? HAS ANYONE ACTUALLY MADE THEM? Well I did. They are pretty good, but the coconut came out a little chewy, tasted underdone, you might say. They stuck to the baking sheet. I got them up with a hard push from a metal spatula. However, I ate them all without stopping! So they did the trick.
Ok. SO I think if you give them a quick spray with coconut oil cooking spray before they bake it will help the outsides crisp up a little bit more.
Wow, this looks amazing! I just got back from Maui and had coconut shrimp there…but it was so greasy I had to dab the excess oil off on my napkin before putting it in my mouth! Anyway, I’m loving these healthy baked alternatives! Had bookmarked an oven-fried buttermilk chicken with crumbled cornflakes recipe the other day and now baked coconut shrimp! This is awesome! Can’t wait to try this.
Awesome Eileen! Kinda jealous that you just got back from Maui!!! I want to go! We went last year and I’m missing island life so much right now. These coconut shrimp should take you right back to the beach again! 🙂
These look amazing, and I love that they’re baked (not fried)! Pinned!
Baked is totally the way to go, its easy and definitely healthier.
Whoa! This coconut shrimp looks so so awesome! I love how simple it is to make ;). Hope you and your husband have a wonderful time!! Napa valley…I hear it’s pretty nice up there. Can’t wait to see all your pictures!
Thanks Min, we had a great time. It was foodie and wino central, so fun! 🙂 Can’t wait to head back.
oh yum! you can’t go wrong with coconut shrimp! that sauce sounds wonderful 🙂
Thanks Sarah, the sauce is seriously killer! 🙂
Wow Krista! I don’t like shrimp, but you make me want these – exactly what a food photographer should do! Amazing job!
Ahh… thanks Beth! That means a ton and is seriously so sweet!
This looks absolutely mouthwatering! I wish I had some right now. Talk about gorgeous photos too!
Thanks so much Christine! 🙂
What a super fun idea this is – my Hubs and I do a little version of Chopped at home where he buys 4 ingredients and I have 30 minutes to make something so I love this idea. And these coconut shrimp AND that sauce look amazing!! Pinned! Have fun in Napa – can’t wait to see pics! xo
Too fun, love that your husband does that. Adds a little fun to dinner and keeps you on your toes!
Thanks for the foodie props Claire.
These look amazing, Krista! I love your use of ingredients. That dipping sauce sounds out of this world! Have a great time in Napa, friend! I was there years ago and it is a foodie/wino paradise 😉
Thanks Allie, we had so much fun but I definitely can’t wait to go back. 🙂 A total foodie wine paradise for sure!
The dipping sauce on this was delicious, sweet with a nice kick of heat on the end. 🙂
Nice work! These look absolutely delicious and your photos came out great!
Thanks Rachel! 🙂
Oooooh, Napa Valley is GORGEOUS!!! Miss it 🙁 These shrimpies may have to soothe my soul.
It WAS gorgeous… WANT… NEED to go back ASAP! 🙂
Gosh, these are SO gorgeous, Krista!!! I’m so excited you’re getting away with your man! So good to be together and just recharge. I was totally going to make coconut shrimp but I’m glad I didn’t because mine wouldn’t have looked nearly as pretty as yours! Have a fun time this weekend! 🙂
It really was, plus to go around town tasting wine and eating amazing food wasn’t too shabby either. 🙂 So sad to be back, need to plan the next trip!
Wow…this looks soo yummy…I love coconut shrimp and especially with chili sauce (I first had that years ago in Canada). pinned and stumbled. Have a fun weekend!
Thanks Rachel! Yeah, the ginger chili sauce is amazing, could drink the stuff. Thanks for the pin and stumble girl!
These shrimp look amazing! I love that they are baked, not fried. And that sauce…YUM! Hope you are having a fabulous trip!
Thanks Cate, we had a blast. So glad you enjoyed the shrimp. 🙂
I am so jealous you are in Napa Valley, I also have always wanted to go there! Have fun and take lots of pictures! This shrimp looks fantastic, so crunch and definitely pop-in-your-mouth delicious! Thanks for always having super awesome dishes to share!
It was one of the places I have wanted to go to as well, girl. You will get there some day, and it will be everything you thought it would be. 🙂
These are gorgeous – pinned as a “must try!” Thanks for sharing and enjoy romantic Napa! 🙂
Ahh… thanks Dena! I hope this “must try” wow’s your socks off. 🙂