Go Back

Crispy Baked Coconut Curry Shrimp

This vibrant dish features crispy shrimp coated in a crunchy panko-coconut blend and topped with a smooth coconut curry sauce, offering a delightful mix of flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lbs large shrimp, peeled and deveined, tails on Select large shrimp for best results.
  • 1/2 cup flour For dredging.
  • 2 pcs eggs, beaten Used to help the coating stick.
  • 1 cup panko breadcrumbs For extra crunch.
  • 1 cup shredded coconut Adds flavor and texture.
  • 1 tbsp curry powder For seasoning the coating.
For the Coconut Curry Sauce
  • 1/2 cup coconut milk Provides creaminess to the sauce.
  • 1 tbsp red curry paste For added depth of flavor.
  • 1 tbsp honey For sweetness; can be substituted with maple syrup.
  • 1 tbsp lime juice Enhances the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Set up three shallow dishes: place flour in one, beaten eggs in the second, and combine panko breadcrumbs, shredded coconut, and curry powder in the third.
Coating and Baking
  1. Dredge each shrimp in flour, dip in the beaten eggs, then roll in the panko-coconut mixture, ensuring each shrimp is well-coated.
  2. Arrange the coated shrimp in a single layer on the prepared baking sheet and bake for 12 to 14 minutes, flipping halfway through.
Making the Sauce
  1. While the shrimp are baking, whisk together coconut milk, red curry paste, honey, and lime juice in a small saucepan.
  2. Simmer the sauce on medium-low heat for about 3 minutes until it thickens slightly.
Serving
  1. Drizzle the warm coconut curry sauce over the baked shrimp and serve immediately.

Notes

Best served fresh; leftovers can be stored in an airtight container in the refrigerator for up to 2 days.