Oven Fried Coconut Shrimp with Thai Chili Sauce
Healthier oven baked shrimp dipped in a sweet and spicy Thai chili sauce!
Ingredients
- 2 lb large shrimp, tail on, peeled and deveined
- 2 large eggs
- 1 cup finely shredded unsweetened coconut
- 1/2 cup Panko breadcrumbs
- 2 tbsp AP flour
- 1 tbsp paprika
- 2 tsp red chili flakes
- 1 tbsp raw sesame seeds optional
- salt and pepper
- olive oil
Thai Chili Sauce
- 1/2 cup Thai chili sauce
- 1 tsp red chili flakes
- 1/2 tsp garlic powder
- zest and juice of 1 lime, plus more for serving
- Thai basil for serving
Instructions
- Preheat oven to 425 degrees. Grease two large baking sheets with olive oil. Set aside.
- In a bowl, whisk together the eggs. Set aside.
- To a large bowl, combine panko, flour, paprika, chili flakes, sesame seeds, salt and pepper. Stir to combine.
- Dip each shrimp into the egg mixture, then dredge with the breadcrumbs. Press the shrimp into the crumbs to make sure they adhere. Place shrimp onto prepared baking sheet, making sure not to crowd the shrimp. Use 2 baking sheets if necessary. Lightly brush the shrimp with olive oil. This will stop the coconut from burning. Transfer to the oven and bake for 10-15 minutes, or until golden brown. No need to flip the shrimp, but you can flip halfway througjh if desired and if you want more color on the shrimp.
- Make the Thai chili sauce. Make the sauce by combining all the ingredients for the sauce into a bowl.
- Serve the shrimp with Thai basil, fresh limes, and the Thai chili sauce. Enjoy!
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