If you happen to’re in search of a style of the tropics these panko-coconut shrimp are the reply. Crunchy on the skin, tender on the within however the candy thai chili dipping sauce combo is straight-up addicting!

Why You’ll Love This Baked Coconut Shrimp Recipe

If you happen to want a fast appetizer concept on your subsequent gathering, these home made coconut shrimp with garlic-ginger dipping sauce are for you.

• Nice for gatherings. Double or triple the recipe as wanted and bake a number of batches of shrimp on the similar time.
• Oil-free. These baked shrimp with tangy Thai chili sauce don’t require any oil in anyway.
• Newbie-friendly. The oven does many of the work so even beginner-level cooks can nail this straightforward appetizer.
• Tremendous crispy. Dipping the shrimp in egg whites, and coating them in panko-coconut combination ensures they end up extremely crispy.

What You’ll Want

Spicy ginger, candy rice vinegar, and crunchy panko give these coconut shrimp their signature Asian aptitude. Scroll to the recipe card on the backside of the submit for actual quantities.

For the Thai Chili Ginger Sauce:

• Rice vinegar – You can too use cooking sake.
• Water – Veggie broth is an effective swap.
• Uncooked honey – Agave nectar works too.
• Ginger – Be sure it’s contemporary ginger.
• Garlic – I favor contemporary garlic or garlic paste. Keep away from garlic powder as a result of it may well make the sauce grainy.
• Chili sauce – Add your favourite Thai chili sauce.
• Arrowroot – Be at liberty to make use of cornstarch or tapioca starch.

For the Coconut Shrimp

• Coconut flakes – Thickly shredded coconut will get you a crispier chunk.
• Panko – You need to use common breadcrumbs too.
• Paprika – Scorching or smoked paprika is greatest.
• Shrimp – They are often contemporary or frozen (thawed).
• Egg whites – You need to use carton whites.

What Are The Finest Shrimp For This Recipe?

Medium and huge shrimp are greatest for making this coconut shrimp recipe. Their inside will keep tender and buttery whereas their exterior crisps up within the oven. Keep away from small shrimp as a result of they are going to over-cook and dry out by the point they’re achieved baking.

How To Make Coconut Shrimp With Thai Chili Sauce

This Asian-style shrimp appetizer with home made chili sauce is as straightforward as establishing a breading station. Scroll to the underside of the submit for the complete recipe card.

• Prep the oven. Preheat the oven to 400F. Line a baking sheet with parchment paper. Set it apart.

• Make the sauce. Boil the rice vinegar and water in a small pot over medium-high warmth. Scale back the warmth. Add the honey, ginger, garlic, and chili sauce. Simmer for five minutes. Whisk within the arrowroot till fully dissolved. Proceed to simmer till the sauce thickens. Set it apart to chill.
• Arrange the stations. Combine the coconut, panko, and paprika in a big bowl. Add the egg whites to a different bowl.
• Prep them. Coat the shrimp in egg whites, then press them into the coconut combination till fully coated. Switch the shrimp to the ready baking sheet.
• Bake. Pop the tray into the oven for 8-10 minutes or till barely golden brown. Take away them from the warmth and let cool for 10 minutes.
• Serve. Pour the chili sauce into small bowls. Serve the shrimp with sauce on the aspect. Get pleasure from!

Suggestions & Variations

Boost these baked coconut shrimp with creamy growth growth sauce, crunchy sesame seeds, or Japanese chili powder.

• Make it sweet-and-savory. Change the unsweetened coconut for sweetened coconut flakes for a simple variation of this recipe.
• Add crunch. Combine 1 tablespoon black sesame seeds or white sesame seeds into the panko-coconut combination for extra crunch.
• Spice it up. Stir 1/2 teaspoon shichimi togarashi Japanese chili powder and 1/8 teaspoon floor white pepper into the panko for some peppery warmth.
• Ask the fishmonger. Save prep time by asking your native fishmonger to peel and devein the shrimp for you. Some frozen shrimp are bought clear too.
• Swap the dipping sauce. If you happen to don’t wish to make the Thai chili sauce, swap it for my Growth Growth Sauce or Sriracha mayo.
• Use store-bought. Save time through the use of your favourite store-bought Thai chili sauce for dipping.
• Change the cooking technique. Pour 2″ of vegetable oil right into a small pot over medium-high warmth. Let it warmth up for 2-3 minutes. Dip the tip of a breaded shrimp into the oil. If it sizzles immediately, it’s prepared. Decrease 3-4 shrimp at a time into the oil and fry till golden.

Serving Solutions

These crispy coconut shrimp are a simple appetizer for all of your gatherings. Serve them with my Ahi Tuna Poke Nachos, Thai Hen Pizza, or Thai Hen Lettuce Wraps. Different appetizer concepts embody my Asian Baked Hen Wings and Crockpot Asian Meatballs. If you happen to favor one thing gentle and refreshing, go for my Asian Cucumber Salad or Summer season Rolls with Peanut Sauce.

Correct Storage

They’ve received the crispiest exterior on the day they’re made.

• Fridge: Place them in an hermetic container for as much as 3 days.
• To reheat them: Pop them into the air fryer at 400F for 3-4 minutes. You can too warmth them within the oven (similar temperature) for quarter-hour.

Extra Shrimp Recipes To Strive

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