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Baked Coconut Shrimp with Honey Chili Dipping Sauce Recipe

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4.3 from 5 reviews

Crispy, crunchy, and delightfully sweet-and-savory, this baked coconut shrimp recipe offers a healthier twist on a classic favorite. Coated in a flavorful almond flour and coconut mixture, these shrimp bake to golden perfection and pair beautifully with a spicy honey-chili dipping sauce, making for an irresistible appetizer or snack.

  • Total Time: 27 minutes
  • Yield: 4 servings

Ingredients

Shrimp and Coating

  • 1 cup super fine, blanched almond flour
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper
  • 3 large eggs
  • 2 cups shredded sweetened coconut
  • 1½ pounds large, tail-on raw shrimp, peeled and deveined

Honey Chili Sauce

  • 3 tablespoons honey
  • 2 teaspoons sambal oelek or other chili paste

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and place a rack in the center position. Line a rimmed sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare Coating Stations: In a shallow bowl or pie tin, combine the almond flour, sea salt, paprika, onion powder, garlic powder, and black pepper. In a separate shallow bowl, beat the eggs. Place the shredded sweetened coconut in a third shallow bowl.
  3. Coat the Shrimp: Working with one shrimp at a time, first dip it into the almond flour mixture, ensuring an even coat. Next, dip the shrimp into the beaten eggs, allowing any excess to drip off. Finally, press the shrimp into the shredded coconut to adhere a generous coating.
  4. Arrange for Baking: Place each coated shrimp on the prepared parchment-lined baking sheet, spacing them out evenly to ensure crispiness. Repeat the coating process with the remaining shrimp.
  5. Bake the Shrimp: Bake in the preheated oven until the shrimp are pink and opaque and the coconut edges are beginning to brown, about 12 minutes.
  6. Prepare the Honey Chili Sauce: While the shrimp bake, whisk together the honey and sambal oelek in a small bowl until smooth and well combined.
  7. Serve: Serve the baked coconut shrimp immediately with the honey chili dipping sauce on the side for a perfect balance of sweet and spicy flavors.

Notes

  • For a gluten-free version, ensure the almond flour is certified gluten-free.
  • Use fresh, raw shrimp for best texture and flavor.
  • If you prefer less spice, reduce the amount of chili paste in the dipping sauce.
  • Shredded sweetened coconut gives the best balance of sweetness and texture; unsweetened coconut can be used but will alter the flavor.
  • Ensure shrimp are not overcrowded on the baking sheet to promote even baking and crispiness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/baked-coconut-shrimp-with-honey-chili-dipping-sauce-recipe/