Coconut Shrimp Recipe | Happy Healthy Eating

If you're looking for a tropical flavor, these panko-Coconut Shrimp That's the answer. Crispy on the outside but tender on the inside, yet the sweet Thai chili sauce combination is simply addictive!

Why You’ll Love This Roasted Coconut Shrimp Recipe

If you need a quick appetizer for your next party, these Homemade Coconut Shrimp with Garlic Ginger Sauce are perfect for you.

• Great for parties. Double or triple the recipe as needed and bake multiple batches of shrimp at the same time.
• Oil-free. These grilled shrimp are served with a tangy Thai chili sauce that doesn't require any oil.
• Suitable for beginners. The oven does most of the work, so even beginner-level cooks can whip up this easy appetizer.
• Super crispy. Dip the shrimp in egg whites and then coat them in the panko coconut mixture, ensuring they get super crispy.

what do you need

Spicy ginger, sweet rice vinegar, and crunchy bread crumbs give these coconut shrimp their signature Asian flavor. Scroll to the recipe card at the bottom of the post for exact quantities.

Thai Chili Ginger Sauce:

• rice vinegar – You can also use sake.
• water – Vegetable broth is a great alternative.
• raw honey – Agave nectar also works.
• ginger – Make sure it's fresh ginger.
• garlic – I prefer fresh garlic or garlic paste. Avoid using garlic powder as it can make the sauce grainy.
• Chili sauce—— Add your favorite Thai chili sauce.
• Ge – Feel free to use cornstarch or tapioca starch.

For the Coconut Shrimp

• coconut flakes – Thick shredded coconut gives you a crunchier bite.
• Bread flour– You can also use regular bread crumbs.
• chili – hot or smoked paprika is the best.
• shrimp – They can be fresh or frozen (thawed).
• egg white – You can use carton white.

What is the best shrimp for this recipe?

Medium and large shrimp are best for coconut shrimp recipes. They'll stay soft and buttery on the inside, while the outside will crisp up in the oven. Avoid using small shrimp as they will be overcooked and dry out by the time baking is done.

How to Make Coconut Shrimp with Thai Chili Sauce

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

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

• Make the sauce. Place rice vinegar and water in a small pot and bring to a boil over medium-high heat. Reduce heat. Add honey, ginger, garlic and chili paste. Cook for 5 minutes. Add kudzu root and stir until completely dissolved. Continue to cook until sauce thickens. Set it aside to cool.
• Set up radio stations. Combine coconut, panko and chili powder in a large bowl. Add egg whites to another bowl.
• Have them ready. Coat shrimp with egg white and press into coconut mixture until completely coated. Transfer shrimp to prepared baking sheet.
• bake. Place the tray in the oven for 8-10 minutes or until light golden brown. Remove them from the heat and allow to cool for 10 minutes.
• Serve. Pour the chili sauce into a small bowl. Serve shrimp with sauce and set aside. enjoy!

Tips and variations

Flavor These Roasted Coconut Shrimp with Cream Todoroki saucecrispy sesame seeds or Japanese chili powder.

• Make it sweet and salty. Easily change this recipe up by swapping unsweetened coconut for sweetened coconut flakes.
• Add crunch. Mix 1 tablespoon black or white sesame seeds into the breaded coconut mixture for extra crunch.
• Season it. Stir 1/2 teaspoon shichimi wasabi chili powder and 1/8 teaspoon white pepper into the panko for extra spiciness.
• Ask the fishmonger. Ask your local fishmonger to skin and devein the shrimp for you to save preparation time. Some frozen shrimp are also sold clean.
• Replace the dipping sauce. If you don’t want to make Thai chili sauce, you can use mine instead Todoroki sauce Or Sriracha mayonnaise.
• Use store bought ones. Save time by using your favorite store-bought Thai chili sauce for dipping.
• Change cooking methods. Pour 2 inches of vegetable oil into a small pot and heat over medium-high heat. Let it heat for 2-3 minutes. Dip breaded shrimp tips into oil. If it sizzles immediately, it's ready. Fry 3-4 shrimps at a time in oil until golden brown.

Food recommendations

These Crispy Coconut Shrimp are an easy appetizer for any party. Serve them with my services Ahi Tuna Poke Nachos, Thai Chicken Pizzaor Thai Chicken Lettuce Wraps. Other appetizer ideas include mine Asian Grilled Chicken Wings and Crockpot Asian Meatballs. If you like something light and refreshing, come to mine Asian Cucumber Salad or Peanut Butter Summer Rolls.

Store correctly

They have the crispiest crust the day they are made.

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

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