This light and delicious Coconut Shrimp Recipe is served with a sweet and spicy Thai chili ginger dipping sauce. It’s a 20-minute appetizer that’s perfect for game day or happy hour!
Coconut Shrimp Recipe with Thai Chili Ginger Sauce
Ok, I have a confession to make. Today I am actually drinking wine and relaxing with my husband in…. wait for it… Napa Valley!!! I have been wanting to go forever, and it was on my list of places to see. So… my husband surprised me with a weekend getaway.
I know…
It’s amazing….
I can’t wait to show ya’ll the pictures…
But until then I will just be sharing this seriously amazing-can’t-stop-popping-them-in-my-mouth-because-they-taste-like-heaven Coconut Shrimp!
Today is Mystery Dish Day … eeek…and Kat from I Want Crazy was the host! The “basket of ingredients” she gave us this month was: Boxed Cake Mix, Peeps, Oats, Ginger, Honey, Wine, Shallots, Coconut, Shrimp, Cherry Tomatoes, Kiwi, Dried Fruit, and Cinnamon.
After seeing the list, immediately my first thought was Coconut Shrimp. But that was only 2 of the ingredients and we needed to use 3 this time so I thought.. well … sauce.. duh! Hence the amazingly delicious Thai Chili Ginger Sauce. This stuff has got some heat packed in it but it compliments the slightly sweet coconut perfectly. My husband and son ate this stuff up in no time, and if my two year liked it. I promise you.. you will too!
How to Make The Best Coconut Shrimp
To get started, add 1/2 cup of rice vinegar and 1/2 cup of water to a small saucepan over medium high heat. Bring to a boil. Then add 1/4 cup of raw honey, 1 teaspoon of fresh grated ginger, 1 minced garlic clove, and 1 teaspoon of thai chili sauce.
Simmer for 5 minutes Next add 1 teaspoon of arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat. Transfer to a bowl, cover, and place in refrigerator to cool.
Preheat oven to 400º. In a large bowl place 1 lb. of large shrimp {deveined & shell removed} In a medium bowl, add 3/4 cup of unsweetened coconut flakes, 1/2 cup of japanase panco crumbs, and 1/4 teaspoon of paprika.
In a small bowl, add 2 egg whites. Get your coconut shrimp assembly line set with a baking sheet on the end.
Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet.
Continue process for all shrimp. Bake shrimp for 8-10 minutes at 400º. Serve with Thai Chili Ginger Sauce.
Coconut Shrimp with Thai Chili Ginger Sauce
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
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Yield: 4-6 1x
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Category: Appetizer
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Method: Oven
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Cuisine: Thai
Description
This light and delicious Coconut Shrimp Recipe is served with a sweet and spicy Thai chili ginger dipping sauce. It’s a 20-minute appetizer that’s perfect for game day or happy hour!
Ingredients
Thai Chili Ginger Sauce:
- 1/2 cup of rice vinegar
- 1/2 cup of water
- 1/4 cup of raw honey
- 1 teaspoon of fresh grated ginger root
- 1 garlic clove, minced
- 1 teaspoon of chili sauce
- 1 teaspoon of arrowroot
Coconut Shrimp:
- 3/4 cup of unsweetened coconut flakes
- 1/2 cup of Japanese panco crumbs
- 1/4 teaspoon of paprika
- 1 lb. of large shrimp, deveined and shells removed
- 2 egg whites
Instructions
- Add rice vinegar and water to a small saucepan over medium high heat. Bring to a boil.
- Then add raw honey, fresh grated ginger, minced garlic clove, and thai chili sauce. Simmer for 5 minutes
- Next add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.
- Transfer to a bowl, cover, and place in refrigerator to cool.
- Preheat oven to 400º.
- In a large bowl place shrimp {deveined & shell removed}
- In a medium bowl, add unsweetened coconut flakes, Japanese panco crumbs, and paprika.
- In a small bowl, add egg whites.
- Get your coconut shrimp assembly line set with a baking sheet on the end.
- Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet. Continue process for all shrimp.
- Bake shrimp for 8-10 minutes at 400º.
- Serve with Thai Chili Ginger Sauce.
Keywords: coconut shrimp, coconut shrimp sauce, baked coconut shrimp, how to make coconut shrimp, coconut shrimp dipping sauce, thai shrimp recipe, thai shrimp
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For more Mystery Dishes, look below:
1. Coconut Shrimp with Thai Chili Ginger Sauce by Joyful Healthy Eats
2. Sangria Poached Pears by Baking a Moment
3. Baked Mini Carrot Cake Donuts by Culinary Couture Blog
4. Funfetti Cookies with Peeps Marshmallow Frosting by I Dig Pinterest
5. Carrot Oatmeal Cookies by Yummy Healthy Easy
6. Gooey Oatmeal Cranberry Bars by I Want Crazy
7. Honey Lime Coconut Oatmeal Cookies by Blahnik Baker
8. Chocolate Almond Date Balls by The Well Floured Kitchen
9. Tropical Kiwi Fruit Muffins by The Pajama Chef
10. Nesting Peeps Cupcakes by The Dessert Chronicles
Wow!! Thanks for this recipe. Definitely a keeper.
★★★★★
Yes, I agree!! I hope you enjoy!
What is with all these pointless comments? HAS ANYONE ACTUALLY MADE THEM? Well I did. They are pretty good, but the coconut came out a little chewy, tasted underdone, you might say. They stuck to the baking sheet. I got them up with a hard push from a metal spatula. However, I ate them all without stopping! So they did the trick.
★★★★
Ok. SO I think if you give them a quick spray with coconut oil cooking spray before they bake it will help the outsides crisp up a little bit more.
Wow, this looks amazing! I just got back from Maui and had coconut shrimp there…but it was so greasy I had to dab the excess oil off on my napkin before putting it in my mouth! Anyway, I’m loving these healthy baked alternatives! Had bookmarked an oven-fried buttermilk chicken with crumbled cornflakes recipe the other day and now baked coconut shrimp! This is awesome! Can’t wait to try this.
Awesome Eileen! Kinda jealous that you just got back from Maui!!! I want to go! We went last year and I’m missing island life so much right now. These coconut shrimp should take you right back to the beach again! 🙂
These look amazing, and I love that they’re baked (not fried)! Pinned!
Baked is totally the way to go, its easy and definitely healthier.
Whoa! This coconut shrimp looks so so awesome! I love how simple it is to make ;). Hope you and your husband have a wonderful time!! Napa valley…I hear it’s pretty nice up there. Can’t wait to see all your pictures!
Thanks Min, we had a great time. It was foodie and wino central, so fun! 🙂 Can’t wait to head back.
oh yum! you can’t go wrong with coconut shrimp! that sauce sounds wonderful 🙂
Thanks Sarah, the sauce is seriously killer! 🙂
Wow Krista! I don’t like shrimp, but you make me want these – exactly what a food photographer should do! Amazing job!
Ahh… thanks Beth! That means a ton and is seriously so sweet!