Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce. Crispy baked coconut shrimp with a sweet, spicy, garlicky chili sauce. Oh, and that chili sauce has a delicious hint of lime. Dipping these perfectly cooked shrimp into the chili sauce creates a divine combination of flavors. This is the appetizer you need. To make it even better, since it is baked, it creates a healthier version of a fan favorite!
I must say, coconut shrimp is a recipe that has grown on me over the years. When I was younger, I had an extreme obsession with order fried shrimp out. Don't ask why because I don't really know but this phase probably lasted about 2 years. It was literally the only thing I would order. So, one time, we went to restaurant that did not have fried shrimp, but they did have coconut shrimp. Naturally, that's what I ordered thinking it would be fine.
Well, it wasn't. I hated it and ate half of one. I was the pickiest eater as a kid and I cringe at how much I passed up over the years. Well, the times have changed and now I will eat anything in sight! This also now includes coconut shrimp. It's amazing how much the sweet, crispy bites have grown on me and when paired with a delicious sauce, it is irresistible!
Ingredients:
- frozen large shrimp
- unsweetened coconut flakes
- bread crumbs
- egg
- Sweet Chili sauce
- Chili garlic hot sauce
- garlic powder
- pepper
- juice of lime
Kitchen Appliances:
The Steps
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Defrost shrimp and peel leaving the tails on the shrimp. Dry the shrimp using a paper towel, this will help the egg stick. In a bowl, whisk the eggs. On a plate, mix bread crumb and coconut flakes. Dip a shrimp in the egg while holding it by the tail and then dip in the bread crumb coconut flake mixture. Repeat this process once more to double coat the shrimp and then place on a baking sheet. Repeat until all shrimp are breaded.
Place in the oven and cook for 10-12 minutes. While cooking, in a bowl mix together sweet chili sauce, chili garlic hot sauce, garlic powder, pepper and lime juice. When done, remove from oven and serve with dipping sauce.
Can these be air fried?
Absolutely! I would suggest cooking them at 400 for about 8-10 minutes, flipping them, and then cooking them at 400 for another 8-10 minutes.
Can I use gluten free bread crumbs?
Absolutely! I did not personally but you can 100% sub out regular bread crumbs for gluten free bread crumbs! Just follow the same process!
If you love this recipe, you might also love:
- Shrimp Wrapped in Bacon
- Whole 30 Deviled Eggs
- Gluten Free Cast Iron Pan Fried Flounder with Tartar Sauce
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📖 Recipe
Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce
Equipment
- Baking Sheet
Ingredients
For the Shrimp
- 1 lb shrimp with tails on. I use frozen shrimp and thaw them before peeling.
- ¾ cup bread crumb
- ¾ cup unsweetened coconut flakes
- 3 eggs
For the Sweet Chili Garlic Lime Sauce
- ½ cup sweet chili sauce
- 1 teaspoon chili garlic hot sauce
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- juice of one lime
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Defrost shrimp and peel leaving the tails on the shrimp. Dry the shrimp using a paper towel, this will help the egg stick.
- In a bowl, whisk the eggs. On a plate, mix bread crumb and coconut flakes.
- Dip a shrimp in the egg while holding it by the tail and then dip in the bread crumb coconut flake mixture.
- Repeat this process once more to double coat the shrimp and then place on a baking sheet.
- Repeat until all shrimp are breaded.
- Place in the oven and cook for 10-12 minutes.
- While cooking, in a bowl mix together sweet chili sauce, chili garlic hot sauce, garlic powder, pepper and lime juice.
- When done, remove from oven and serve with dipping sauce.
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