Imagine biting into a perfectly crisp shrimp, coated in a golden coconut crust, and then being transported to a tropical paradise with the burst of flavors from a tantalizing sweet chili sauce. This recipe for Baked Coconut Shrimp with Sweet Chili Sauce is a culinary adventure that will tantalize your taste buds and leave you craving for more.
Combining the sweetness of coconut with the subtle heat of chili sauce, this dish strikes the perfect balance between indulgence and refreshment. Whether you’re hosting a party or simply treating yourself to a delightful meal, this recipe is sure to become a favorite in your repertoire.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups shredded coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine the flour, garlic powder, salt, and black pepper. In a second shallow dish, place the beaten eggs. In a third shallow dish, mix together the shredded coconut and panko breadcrumbs.
- Dredge the shrimp in the flour mixture, dip them in the beaten eggs, and then coat them with the coconut-panko mixture, pressing gently to adhere.
- Place the coated shrimp on the prepared baking sheet and lightly spray them with cooking spray.
- Bake for 10-12 minutes, or until the shrimp are golden brown and cooked through, flipping them halfway through.
- While the shrimp are baking, prepare the sweet chili sauce. In a small saucepan, combine the sweet chili sauce, rice vinegar, brown sugar, soy sauce, sesame oil, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly.
- Remove the baked shrimp from the oven and transfer them to a serving platter. Drizzle the sweet chili sauce over the shrimp and garnish with chopped cilantro.
- Serve hot and enjoy this tropical delight!
