Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

This oven-baked coconut shrimp is a healthier twist on traditional fried coconut shrimp with all the same delicious crispy flavors! It’s super easy, cooked in just 10 minutes, and tastes just like your favorite restaurant appetizer.  Eat it as a healthy snack with my favorite sweet chili dipping sauce, or top one of your favorite bowl meals for added protein.  

Why you’ll love this recipe

• Quick and Easy – With just 5 simple ingredients, this coconut shrimp recipe cooks in just 10 minutes with hands on time being just 5 additional minutes!  You can’t beat that.

• High Protein – Make and add these to your favorite meal because they add 18 grams of protein to your meal!

• Restaurant Quality but Healthier – You don’t have to deep fry these little babies to get the same great flavor and texture as the restaurant.  Oven baked coconut shrimp has just as much flavor and crunch, but without the added fat.

• Crowd Pleaser – Just like at the restaurant, this coconut shrimp with dipping sauce is definitely a table favorite!

Looking for more coconut shrimp recipes?  Then you’ll love this baked coconut shrimp recipe, this air fryer coconut shrimp recipe, and this Thai coconut shrimp soup.

Ingredients:

These are the clean ingredients that make this coconut shrimp with sweet chili sauce perfect for a healthy snack or appetizer.

Makes 4 Servings

• 20 large Shrimp, peeled & deveined
• 1 cup unsweetend organic coconut flakes
• 1/4 tsp cayenne pepper
• 1/2 tsp chili powder
• 1/8 tsp paprika
• 2 whole eggs, beaten (can use egg whites)
• Sweet Chili Sauce

Instructions:

1. Preheat oven to 425 degrees f.
2. Line a baking sheet with foil or parchment. Spray with avocado oil, or coconut oil cooking spray.
3. Pat shrimp dry. Combine coconut & seasonings in medium bowl.
4. Place beaten egg whites in separate bowl.
5. Dredge shrimp into egg whites, then into coconut mixture, pressing lightly.
6. Work in small batches to prevent the coconut getting clumpy from the eggs.
7. Place Shrimp on baking sheet & spray the tops very lightly with your coconut oil or olive oil cooking spray.
8. Bake in preheated 425 degree oven for about 10 minutes until shrimp are firm & coconut begins to brown.
9. Serve with fresh limes.

Enjoy!

❤Rachel 

For more easy appetizer ideas try shrimp roll ups with peanut sauce, spicy shrimp guacamole crisps, or baked lemon parsley shrimp.

Serving Suggestions

The best sauce to serve with coconut shrimp is sweet chili sauce because it is sweet, tangy, and a little bit spicy.  It really gives the coconut shrimp a tropical taste. Some other dips you can try are the homemade ranch sauce I use in this shrimp boil recipe or this avocado green salsa.

You can add this coconut shrimp to a salad, squash pasta, or a grain bowl as a great source of protein.

For more great shrimp recipes, check out these 22 healthy shrimp recipes.

Leftover Storage and Reheat Instructions

If you have leftovers, store them in an airtight container in the refrigerator no longer than 2 days.  We do not recommend freezing these shrimp since it changes the texture.  Reheat in the air fryer or under the oven broiler just until heated through, checking regularly to not burn the coconut.

Recipe FAQs

More Shrimp recipes you’ll love

• One Pan Shrimp Coconut Curry
• Culichi Salsa Shrimp
• Green Goddess Shrimp Salad
• Tuscan Inspired Shrimp Skillet
• Shrimp Salad Wraps