Oven Bake Coconut Shrimp with Thai Ginger Dipping Sauce

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4


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
  • cup Pineapple finely chopped
  • 2” Fresh Ginger finely minced


  • 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 complimentary refreshment!