Baked Coconut Shrimp with Pineapple Chili Sauce

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These Baked Coconut Shrimp with Pineapple Chili Sauce are crispy, golden, and ready in under 20 minutes — no deep fryer required. The shrimp get a coconut-panko crust with a hit of smoked paprika, then bake up perfectly crunchy in the oven. Dunked in pineapple chili sauce, this is a weeknight dinner or party appetizer that never lasts long on the plate.

This recipe is adapted from Tieghan Gerard's Half Baked Harvest cookbook, Every Day, with the pineapple chili sauce adapted from her blog. I halved the recipe for a smaller batch, used a mix of sweetened and unsweetened coconut instead of all unsweetened, and kept the sauce simple by leaving out the ketchup, basil, and cilantro. Full notes on my tweaks are below.

Why This Recipe Works

  • Baked, not fried — a hot oven and a light spray of olive oil get the coconut crust crispy without a pot of hot oil.
  • Sweet and unsweetened coconut, half and half — this balances the sweetness of the crust so it doesn't overpower the shrimp.
  • Panko adds crunch — mixed in with the coconut, panko keeps the coating light and crispy instead of dense.
  • The sauce comes together in minutes — sweet Thai chili sauce, fresh pineapple, and garlic is all it takes.

Ingredients

For the Shrimp

  • 1 pound shrimp, peeled, deveined, tails on
  • 3/4 cup shredded coconut (half sweetened, half unsweetened), finely chopped
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon flour
  • 1/4 teaspoon smoked paprika
  • Kosher salt and ground pepper, to taste
  • 1 egg
  • Olive oil spray
  • 1 tablespoon sesame seeds (optional)

For the Pineapple Chili Sauce

  • 1/2 cup sweet Thai chili sauce
  • 2 cloves garlic, minced or finely chopped
  • 1/2 cup finely chopped fresh pineapple

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet and spray lightly with olive oil.
  2. In a bowl, mix the chopped coconut, panko, flour, smoked paprika, salt, and pepper (and sesame seeds, if using).
  3. In a separate bowl, whisk the egg.
  4. Dip each shrimp in the egg, then dredge in the coconut mixture, pressing gently so it sticks. Place on the prepared baking sheet.
  5. Spray the shrimp lightly with olive oil spray.
  6. Bake for 8-12 minutes, until golden and the shrimp are cooked through.
  7. While the shrimp bake, stir together the sweet Thai chili sauce, garlic, and chopped pineapple in a small bowl.
  8. Serve the shrimp hot with the pineapple chili sauce on the side.

Notes

  • A food processor works well for chopping the coconut finely and evenly if you want to skip the knife work.
  • The sesame seeds are optional — I forgot them the first time I made this and didn't miss them, but they're a nice touch if you have them on hand.
  • This recipe is halved from the original in Every Day — double everything if you're feeding a crowd.
  • The original sauce also includes ketchup, basil, and cilantro. I left those out to keep the flavor simple and let the pineapple and chili sauce shine.

FAQs

Can I use frozen shrimp?
Yes, just thaw and pat completely dry before dredging — excess moisture will keep the coating from crisping up.

Can I fry these instead of baking?
Yes, though this version is designed for baking. If frying, use a neutral oil at around 350°F until golden.

What can I substitute for panko?
Regular breadcrumbs will work, though panko gives a lighter, crispier texture.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep the coating crisp — the microwave will make it soggy.

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