Weight Watchers Friendly
Baked Coconut Shrimp with Thai Chili Sauce is what you reach for when you want shrimp that feels a little special but don’t want to turn your kitchen into a frying station.
You’re using pantry staples like panko, coconut flakes, and orange marmalade. Finish it off with a sweet Thai chili sauce and a squeeze of lime.
It’s sweet, a bit spicy, and has that crunchy coating everyone craves from coconut shrimp.
This recipe works for nights when dinner should be fun, or when you want something that can play both as a main dish and a shareable snack.
Why You’ll Love This Baked Coconut Shrimp
Crispy Without Frying
You still get that crunchy coating, just baked in the oven.
Simple Ingredient List
Everything is easy to find and familiar.
Balanced Sweet and Heat
The sauce brings sweetness from the marmalade and a gentle kick from chili sauce.
Works for Many Occasions
This fits right in for dinner, parties, or game day spreads.
Ingredient Substitutions
Coconut Oil
Use olive oil if coconut oil is not available.
Orange Marmalade
Apricot preserves or peach jam work well.
Sweet Thai Chili Sauce
Use honey mixed with a small amount of hot sauce.
Panko Breadcrumbs
Regular breadcrumbs can be used if needed.
Tips and Tricks
Toasting the Coconut
Stir constantly while the coconut mixture is in the skillet to prevent burning.
Even Baking
Leave space between shrimp on the baking sheet so they crisp instead of steaming.
Sauce Texture
Whisk until smooth so the marmalade fully blends with the chili sauce.
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Baked Coconut Shrimp with Thai Chili Sauce
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- ½ cup panko breadcrumbs
- ½ cup unsweetened coconut flakes
- 1 teaspoon coconut oil
- ½ teaspoon kosher salt
- ¼ teaspoon curry powder
- 1 large egg
- 28 large shrimp peeled, deveined
- 3 tablespoon sweet Thai chili sauce
- 3 tablespoon orange marmalade
- 1 tablespoon fresh lime juice
- pinch salt
- pinch red pepper flakes
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a shallow bowl, add the coconut flakes and panko breadcrumbs.
- In a non-stick skillet over medium-low heat, add the coconut oil.
- Add the coconut mixture to the skillet.
- Stir constantly until lightly browned, about 3 to 5 minutes.
- Remove the skillet from heat.
- Stir the kosher salt and curry powder into the toasted coconut mixture. Then transfer the mixture back to the shallow bowl.
- In a medium bowl, beat the egg until blended.
- Add the shrimp to the egg and toss to coat evenly.
- Place each shrimp into the coconut mixture and turn to coat all sides.
- Place the coated shrimp on the prepared baking sheet in a single layer.
- Bake until the shrimp are firm and cooked through, 10 to 12 minutes.
For the Orange Chili Dipping Sauce:
- In a small bowl, add the orange marmalade, sweet Thai chili sauce, lime juice, pinch of salt and red pepper flakes.
- Using a whisk, mix until smooth.
- Serve the shrimp warm with the sauce on the side.
Notes
Tips and Tricks
Toasting the Coconut – Stir constantly while the coconut mixture is in the skillet to prevent burning. Even Baking – Leave space between shrimp on the baking sheet so they crisp instead of steaming. Sauce Texture – Whisk until smooth so the marmalade fully blends with the chili sauce.Storing and Reheating
Store – Place leftover shrimp in an airtight container and refrigerate for up to 2 days. Store sauce separately. Reheat on Stovetop – Place shrimp in a non-stick skillet over low heat and warm until heated through.Nutrition
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