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Coconut shrimp with a chili dip

Coconut shrimp with a chili dip

Serves 4

  • Prep time: 35 min
  • Difficulty: easy
  • Cannot be frozen

1 tbsp canola oil

2 large eggs

Pinch kosher salt

Pinch freshly ground black pepper

60 g | 2 oz | 1 cup panko breadcrumbs

85 g | 3 oz | 1 cup flaked coconut, unsweetened

80 g | 3 oz | 2/3 cup all-purpose flour

1 tsp garlic powder

1/2 tsp paprika

500 g | 18 oz | 3 1/2 cups large raw shrimp (about 20), peeled and de-veined with tails intact

sweet chili sauce, to serve


Preheat oven to 220°C (200° fan) | 425°F | gas 7. Grease a large rimmed baking sheet with canola oil.

Beat eggs with salt and pepper in a shallow bowl. Combine panko breadcrumbs and coconut in a second shallow bowl. Stir together flour, garlic powder, paprika and 1/2 tsp of both salt and pepper in a third shallow bowl.

Add shrimp to flour mixture, turning to coat. Shake off excess before dipping into egg. Let excess egg run back into dish before dredging shrimp in breadcrumb mixture to coat; press mixture onto shrimp to help adhere.

Arrange shrimp on prepared baking sheet, spaced apart. Bake for about 10-12 minutes until golden-brown, turning once.

Remove from oven and let cool briefly before serving with sweet chili sauce as a dip.