Baked Coconut Shrimp with Pineapple Chili Sauce

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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. 

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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