Ingredients:

  • 1 lb Jumbo Shrimp (Peeled, deveined, tail left on)
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs (Lightly beaten)
  • 1 cup Unsweetened Flaked Coconut
  • 1 cup Panko Breadcrumbs
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper (Freshly ground)
  • Cooking Spray or Coconut Oil (As needed)
  • 1/2 cup Sweet Chilli Sauce
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Lime Zest
  • 1/2 tsp Finely Minced Ginger (Optional)

Instructions:

  1. Prep the Shrimp and Dredging Station: Ensure shrimp are fully thawed and patted thoroughly dry. (Optional: Lightly toast the coconut in a dry pan until fragrant and cool completely.) Set up three shallow dishes: Dish 1 (Flour, salt, and pepper); Dish 2 (Whisked eggs); Dish 3 (Toasted coconut and panko breadcrumbs).
  2. Coat and Chill: Working with one shrimp at a time, dredge it in the flour (shake off excess), dip in the egg wash (let excess drip off), and press firmly into the coconut-panko mixture. Place the coated shrimp on a baking sheet lined with parchment paper. Refrigerate the tray for at least 30 minutes to firm up the coating.
  3. Bake: Preheat the oven to 400°F (200°C). If using a wire rack, place it on the baking sheet and lightly mist the rack/parchment with cooking spray. Arrange the chilled shrimp on the sheet and generously mist the tops of the shrimp with cooking spray.
  4. Flip and Finish Baking: Bake for 6–8 minutes. Carefully flip each shrimp, mist the other side, and return to the oven for another 6–7 minutes, or until the coconut coating is deeply golden brown and the shrimp is opaque throughout (Total cook time: 12-15 minutes).
  5. Make the Sauce and Serve: While the shrimp is baking, combine the sweet chilli sauce, lime juice, lime zest, and ginger (if using). Stir well. Remove the shrimp from the oven and serve immediately with the dipping sauce alongside.