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Coconut Shrimp with Thai Chili Ginger Sauce

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.

Coconut Shrimp Arranged Around a Cup of Thai Ginger 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.

A Plate of Coconut Shrimp with Ginger Sauce on a Table Beside a Yellow Cloth

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.

Coating Shrimp in Coconut Flakes

In a small bowl, add 2 egg whites. Get your coconut shrimp assembly line set with a baking sheet on the end.

Coconut Shrimp in a Bowl with a Container of Dipping Sauce

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.

Dipping a Piece of Coconut Shrimp into a Jar of Thai Chili Ginger Sauce

Continue process for all shrimp. Bake shrimp for 8-10 minutes at 400º. Serve with Thai Chili Ginger Sauce.

A Plate full of Thai Ginger Sauce and a Circle of Coconut Shrimp

Print
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Coconut Shrimp Arranged Around a Cup of Thai Ginger Sauce

Coconut Shrimp with Thai Chili Ginger Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Krista
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Oven
  • 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

Scale

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

  1. Add rice vinegar and water to a small saucepan over medium high heat. Bring to a boil.
  2. Then add raw honey, fresh grated ginger, minced garlic clove, and thai chili sauce. Simmer for 5 minutes
  3. Next add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.
  4. Transfer to a bowl, cover, and place in refrigerator to cool.
  5. Preheat oven to 400º.
  6. In a large bowl place shrimp {deveined & shell removed}
  7. In a medium bowl, add unsweetened coconut flakes, Japanese panco crumbs, and paprika.
  8. In a small bowl, add egg whites.
  9. Get your coconut shrimp assembly line set with a baking sheet on the end.
  10. 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.
  11. Bake shrimp for 8-10 minutes at 400º.
  12. Serve with Thai Chili Ginger Sauce.

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