Description
Oven-Fried Coconut Shrimp with Thai Pineapple Chili Sauce offers a healthier twist on the classic deep-fried dish, featuring crispy shrimp coated in coconut and sesame seeds. Paired with a tangy and sweet Thai pineapple chili sauce, this recipe is perfect for appetizers, main courses, or casual gatherings.
Ingredients
Units
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1/2 cup Panko breadcrumbs
- 2 tablespoons sesame seeds
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 1–2 tablespoons extra virgin olive oil for brushing
For the Thai Pineapple Chili Sauce:
- 1 cup fresh pineapple chunks
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- Zest of 1 lime
- 1 teaspoon fish sauce (optional)
- 1/2 teaspoon chili flakes (adjust to taste)
Instructions
To Prepare the Shrimp:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Combine shredded coconut, Panko breadcrumbs, and sesame seeds in a shallow dish.
- In another dish, whisk together flour, salt, and pepper. In a third dish, beat the eggs.
- Dredge each shrimp in the flour mixture, dip it in the beaten egg, and then coat it with the coconut mixture. Press lightly to adhere.
- Arrange the coated shrimp on the prepared baking sheet. Lightly brush or drizzle olive oil over the shrimp.
- Bake for 12-15 minutes or until golden brown and crispy, flipping halfway through for even cooking.
To Make the Thai Pineapple Chili Sauce:
- Blend pineapple chunks, sweet chili sauce, lime juice, and lime zest in a food processor until smooth.
- Transfer to a saucepan and simmer over low heat for 5 minutes. Stir in fish sauce and chili flakes, if using, and adjust seasonings to taste.
- Serve the sauce warm or at room temperature alongside the shrimp.