Ingredients:

  • 1/2 cup Sweet Chili Sauce
  • 1 Tablespoon Fresh Lime Juice
  • 1 teaspoon Soy Sauce (or Tamari)
  • 1 lb Large Shrimp (21/25 count), peeled and deveined
  • 1/2 cup All-Purpose Flour (or Gluten-Free blend)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • 2 Large Eggs
  • 1 Tablespoon Water
  • 1 1/2 cups Unsweetened Flaked Coconut
  • 1/4 cup Panko Breadcrumbs
  • 1 Tablespoon Light Brown Sugar (optional)
  • Cooking Spray

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on the sheet.
  2. Thoroughly pat the shrimp completely dry with paper towels.
  3. Set up three dredging stations: Station 1 (Dry): Whisk flour, salt, and pepper. Station 2 (Wet): Whisk eggs and water. Station 3 (Coat): Combine coconut flakes, Panko, and brown sugar (if using).
  4. Working in batches, dredge each shrimp: dust lightly in flour (shaking excess), dip completely in egg wash, then firmly press into the coconut/Panko mix.
  5. Place the coated shrimp on the prepared baking sheet/rack in a single layer. Lightly mist the tops with cooking spray.
  6. Chill the shrimp in the refrigerator for 15 minutes to help the coating adhere.
  7. Bake for 12–15 minutes, flipping halfway through, until the shrimp is pink and the coating is deep golden brown.
  8. While baking, whisk together the dipping sauce ingredients (Chili Sauce, Lime Juice, Soy Sauce).
  9. Serve the baked coconut shrimp immediately with the zesty dipping sauce.