Baked Thai Coconut Shrimp

Baked Thai Coconut Shrimp

Baked Thai Coconut Shrimp

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 27 Minutes
  • icons/brand/silverware copy Created with Sketch. 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

  1. Preheat oven to 350F. Toss panko and coconut on a parchment lined, rimmed baking sheet. Bake about 4 mins, until golden and fragrant.
  2. 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.
  3. 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.
  4. 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.