Baked Thai Coconut Shrimp
Baked Thai Coconut Shrimp
- Total Time: 27 Minutes
- Yield: 4 Servings
Ingredients
- 1c. Southern Style Crunchy Panko
- 1c. unsweetened coconut flakes
- ½c. all-purpose flour
- ½tsp. Ground Ancho Chile
- Kosher salt and freshly ground pepper
- 2tbsp. red curry paste
- 1tbsp. fish sauce
- 1tbsp. freshly squeezed lime juice, plus more limes for serving
- 2eggs, beaten
- 1lb. large tail-on shrimp, peeled, deveined, rinsed and patted dry
- Sweet chili sauce, for serving
- Cilantro leaves and stems, finely chopped, for serving
Directions
- Preheat oven to 350F. Toss panko and coconut on a parchment lined, rimmed baking sheet. Bake about 4 mins, until golden and fragrant.
- Increase oven temperature to 425F. When cool to the touch, transfer toasted crumbs and coconut to a medium bowl. Leave parchment paper inside the pan and place an oven safe rack inside of it.
- Add flour, ground ancho chili and a pinch of salt and pepper to large, shallow bowl. Whisk together curry paste, fish sauce, lime juice and eggs in another bowl. Lastly, add toasted panko and coconut to a third bowl. Working in batches, dredge each shrimp first in flour, followed by egg mixture and panko and coconut. Place breaded shrimp on the prepared rack.
- Bake shrimp about 8 minutes until they are opaque on the inside, fully cooked and golden brown. Serve shrimp with sweet chili sauce, cilantro and extra limes.
