Description
This healthier take on a classic indulgence delivers all the flavor and crunch without the extra oil. The oven-fried method keeps the shrimp crispy and golden, while the Thai Pineapple Chili Sauce adds a tangy, sweet, and spicy kick. Perfect for appetizers, main courses, or casual gatherings, this recipe is a delightful fusion of tropical flavors.
Ingredients
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For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup Panko breadcrumbs
- 3/4 cup unsweetened shredded coconut
- 2 tbsp sesame seeds
- Salt and pepper to taste
- 2 tbsp olive oil (for brushing)
For the Thai Pineapple Chili Sauce:
- 1/2 cup fresh pineapple, finely chopped
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tbsp lime juice
- Zest of 1 lime
- 1/2 tsp red chili flakes (adjust for spice level)
- 1 tsp soy sauce
- 1 tsp grated ginger
Instructions
Prepare the Shrimp:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the shrimp with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mix of Panko, shredded coconut, and sesame seeds.
Coat the Shrimp:
- Dip each shrimp into the flour, then the eggs, and finally the Panko-coconut mixture.
- Press gently to adhere the coating evenly.
Bake the Shrimp:
- Arrange the shrimp on the prepared baking sheet, ensuring they don’t touch.
- Lightly brush each shrimp with olive oil.
- Bake for 12-15 minutes, flipping halfway through, until golden and crispy.
Make the Sauce:
- In a small saucepan, combine all sauce ingredients.
- Cook over medium heat until the mixture thickens slightly, about 5 minutes.
- Adjust seasoning and spice level to taste.
Serve:
- Serve the crispy shrimp hot with the Thai Pineapple Chili Sauce on the side for dipping.