Restaurant-style, right at home! Serve on its own as an appetizer, or pair with a healthy salad for a light lunch.
Servings: 5 servings
Serving Size: 5 shrimp (127g) plus 2 tablespoons (30g) dipping sauce
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 323 calories / 36.5g carbs / 24.5g protein / 9g fat
- 1 (50g) egg
- 1 (33g) egg white
- ¾ cup (64g) unsweetened shredded coconut
- ¾ cup (45g) panko bread crumbs
- ⅓ cup (43g) cornstarch
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 ½ pounds (678g) raw jumbo shrimp, peeled and deveined with tails intact
- 10 tablespoons (150g) ‘Thai Kitchen’ sweet red chili sauce
- Preheat the oven to 400 degrees and line a baking sheet with a silicone mat, parchment paper, or spray with nonstick cooking spray.
- Lay out 2 large, shallow bowls. In the first bowl, beat together egg and egg white. In the second bowl combine the shredded coconut and panko bread crumbs. Set aside.
- In a large resealable plastic bag combine the cornstarch, salt, cayenne pepper, paprika, and black pepper.
- Rinse the shrimp and pat dry. Add shrimp to the bag with cornstarch and spices and shake well to coat.
- Working one at a time, grab a shrimp by the tail and dust off any excess cornstarch. Dip in the beaten egg then roll in coconut mixture, making sure the whole shrimp is well-coated. Place on the prepared baking sheet and repeat until all shrimp are coated.
- Bake for 15-20 minutes, or until the shrimp is firm to the touch and the coconut is nicely browned.
- Serve with sweet red chili sauce and a squeeze of lime, if desired.
- Fresh or frozen shrimp can be used for this recipe but should be thawed prior to starting recipe preparation. This recipe calls for 1 ½ pounds of shrimp, which equals about 25 jumbo shrimp.
- Coconut shrimp will keep covered in the fridge for up to 4 days, or can be frozen for up to six months. To reheat, pop shrimp in the oven at 300 degrees for 8-10 minutes or until heated throughout. If reheating from frozen, add an additional 2-3 minutes to heating time.
- To make shrimp in an air fryer, preheat your fryer to 400 degrees. Air fry for 7 minutes, flip, and air fry for an additional 4 minutes.
- For best results, set up the workspace like an assembly line moving straight from shrimp to egg wash, to coconut/panko mix, to baking sheet. This will reduce mess and improve efficiency!
- Use a finer shredded coconut for best results. This adheres better to the shrimp and bakes more evenly.
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