-
Sweet Chili Pineapple Coconut Shrimp

Oven Bake Coconut Shrimp with Thai Ginger Dipping Sauce

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4

Ingredients
  

For the Shrimp

  • Klarbrunn Pineapple Coconut Sparkling Water for serving
  • 2 lb. Shrimp peeled, deveined, and tail on
  • 1 cup Shredded Coconut
  • 1 cup Panko Breadcrumbs
  • 2 large Eggs beaten
  • ¼ cup Flour
  • ½ tsp. Paprika
  • ½ tsp. Garlic Powder
  • ¼ tsp. Salt

For the Sauce

  • ½ cup Sweet Thai Chili Sauce
  • 2 cloves Garlic finely minced
  • Juice of 1 Lime
  • ¼ cup Cilantro finely chopped
  • ⅓ cup Pineapple finely chopped
  • 2” Fresh Ginger finely minced

Instructions
 

  • Preheat oven to 425F. Line a large, rimmed sheet pan with parchment paper.
  • In a bowl, combine the breadcrumbs and shredded coconut.
  • In a separate bowl, mix the flour, paprika, garlic powder, and salt together.
  • Add the beaten eggs into a third small bowl.
  • Working one shrimp at a time, dip each shrimp in the flour mixture, then the eggs, and lastly the coconut mix. Place on the prepared pan.
  • Bake for 8-12 minutes, until fully cooked, flipping halfway through. You can also drizzle the shrimp with olive oil prior to baking for added crispiness.
  • In the meantime, make the sauce by combining all ingredients together. Mix until well-incorporated. Serve with the warm shrimp.
  • Enjoy with Klarbrunn Pineapple Coconut Sparkling Water for a complementary refreshment!