Crispy Baked Coconut Shrimp with Sweet Chili and Lime

Quick Recipe Version (TL;DR)

• Yield: 4 servings (appetizer)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Quick Ingredients

• 1 lb large shrimp (16–20 count), peeled/deveined, tails on
• 1 tsp lime juice + zest of 2 limes, divided
• 1/3 cup (40 g) all-purpose flour
• 1 tbsp (8 g) cornstarch
• 2 large egg whites (or 1 whole egg) + 1 tbsp coconut milk or water
• 1 cup (50 g) panko
• 3/4 cup (60 g) unsweetened shredded coconut
• 1 tbsp neutral oil + cooking spray
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp cayenne (optional)
• 1/2 cup Thai sweet chili sauce + 1 tbsp lime juice
• Lime wedges and cilantro for serving

Do This

• 1) Heat oven to 425°F (220°C). Line a sheet pan; set a greased wire rack on top.
• 2) Pat shrimp dry; toss with 1 tsp lime juice, 1/4 tsp salt, and a pinch of pepper.
• 3) Mix crumbs: panko, coconut, 1 tbsp oil, 1/2 tsp salt, and 1 tsp lime zest.
• 4) Dredge setup: flour + cornstarch + remaining salt/pepper/cayenne; beat egg whites with coconut milk.
• 5) Coat shrimp: flour, then egg, then press into coconut-panko. Arrange on rack; mist tops with oil.
• 6) Bake 10–12 min, flipping at 6 min, until deeply golden and shrimp are opaque. Toss hot shrimp with remaining lime zest.
• 7) Stir sweet chili sauce with 1 tbsp lime juice. Serve with lime wedges and cilantro.

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Why You’ll Love This Recipe

• Big crunch from a light, oven-baked coconut and panko crust—no deep fryer needed.
• Lime zest woven into the coating for a bright, beachy aroma in every bite.
• Simple setup with pantry staples and a wire rack for maximum crispness.
• Perfect appetizer for gatherings—sweet chili dip and lime wedges seal the deal.

Grocery List

• Produce: Limes (3–4), fresh cilantro
• Dairy: Eggs (2 large; egg whites used)
• Pantry: Large shrimp (frozen or fresh), panko bread crumbs, unsweetened shredded coconut, all-purpose flour, cornstarch, Thai sweet chili sauce, neutral oil, kosher salt, black pepper, cayenne (optional), coconut milk or water, cooking spray

Full Ingredients

For the Coconut Shrimp

• 1 lb large shrimp (16–20 count), peeled and deveined, tails on
• 1 tsp fresh lime juice
• Zest of 2 limes, divided (about 2 tsp total)
• 1/3 cup (40 g) all-purpose flour
• 1 tbsp (8 g) cornstarch
• 1/2 tsp black pepper
• 1 1/2 tsp kosher salt, divided
• 1/4 tsp cayenne or 1/2 tsp smoked paprika (optional)
• 2 large egg whites (or 1 whole egg)
• 1 tbsp coconut milk or water
• 1 cup (50 g) panko bread crumbs
• 3/4 cup (60 g) unsweetened shredded coconut
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• Cooking spray (for greasing rack and misting tops)

For the Dipping Sauce

• 1/2 cup Thai sweet chili sauce
• 1 tbsp fresh lime juice
• 1 tsp fish sauce or soy sauce (optional, for extra depth)

For Serving

• Lime wedges (from 1–2 limes)
• 2 tbsp chopped cilantro or small sprigs

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a rimmed baking sheet with foil or parchment for easy cleanup. Place a wire rack on the sheet and spray the rack lightly with cooking spray—this keeps the coating from sticking and helps crisp the undersides.

Step 2: Dry and season the shrimp

Pat the shrimp very dry with paper towels—dry shrimp crisp better. Toss with 1 tsp lime juice, 1/4 tsp of the kosher salt, and a pinch of black pepper. Set aside while you prepare the coating. Keeping the tails on makes fantastic built-in handles for dipping and eating.

Step 3: Make the coconut-panko coating

In a shallow bowl, combine the panko, shredded coconut, 1 tbsp neutral oil, 1/2 tsp kosher salt, and 1 tsp of the lime zest. Use your fingers to rub the oil into the crumbs until evenly moistened. This tiny bit of oil ensures a deep golden, crackly crust in the oven.

Step 4: Set up the dredging station

In a second shallow bowl, whisk together the flour, cornstarch, remaining 3/4 tsp kosher salt, 1/2 tsp black pepper, and cayenne or smoked paprika if using. In a third bowl, whisk the egg whites with 1 tbsp coconut milk or water until lightly frothy.

Step 5: Dredge and coat the shrimp

Working a few at a time, dredge shrimp in the flour mixture, shaking off excess. Dip into the egg, letting extra drip back, then press firmly into the coconut-panko mixture, turning to coat and pressing so it adheres well. Arrange on the prepared rack in a single layer. Mist the tops lightly with cooking spray for extra color.

Step 6: Bake to golden perfection

Bake for 10–12 minutes, flipping at the 6-minute mark and misting again. The shrimp are done when the coating is deep golden and the shrimp are opaque and just firm (an instant-read thermometer will read about 145°F/63°C). Immediately sprinkle the hot shrimp with the remaining lime zest for a burst of aroma.

Step 7: Mix the sauce and serve

Stir together the sweet chili sauce, 1 tbsp lime juice, and fish sauce or soy sauce if using. Transfer the shrimp to a platter, scatter with cilantro, and serve right away with lime wedges and the dipping sauce.

Pro Tips

• Dry is key: Pat shrimp thoroughly so the coating clings and crisps instead of steaming.
• Wire rack = airflow: Elevation is what makes the undersides just as crunchy as the tops.
• Oil the crumbs, not the pan: A small amount of oil rubbed into the coconut-panko delivers oven-fried color and crunch.
• Extra-golden hack: Lightly toast the coconut-panko in a dry skillet for 2–3 minutes before breading to jump-start browning.
• Zest at the end: Tossing hot shrimp with fresh lime zest keeps those citrusy oils bright and fragrant.

Variations

• Air Fryer: Cook at 390°F (200°C) for 7–9 minutes, flipping halfway and misting lightly with oil.
• Gluten-Free: Use gluten-free panko and swap the flour for rice flour or a 1:1 gluten-free blend.
• Spicy-Sweet: Add 1/2 tsp chili flakes to the crumb mix and whisk 1 tsp sriracha into the sweet chili sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 2 days; re-crisp on a wire rack at 400°F (205°C) for 6–8 minutes. To freeze ahead, bread the raw shrimp and freeze on a baking sheet until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 425°F (220°C) for 14–16 minutes, flipping halfway. The dipping sauce keeps 1 week refrigerated.

Nutrition (per serving)

Approximate values (including about 2 tbsp sweet chili sauce per person): 390 calories; 27 g protein; 27–30 g carbohydrates; 12–14 g fat; 3 g fiber; 980 mg sodium. Values will vary with ingredient brands and exact portion size.