The most delicious oven baked coconut shrimp that are crispy on the outside, juicy on the inside and are served with a super simple yet punchy sweet and sour chile honey dipping sauce.
In a medium skillet, heat canola and sesame oil over medium heat. Add panko, coconut, and ½ teaspoon salt. Cook, stirring occasionally, until lightly toasted, about 5 minutes.
Remove from heat; immediately transfer to a small bowl. Preheat oven to 425F. Line a rimmed baking sheet with aluminum foil; coat generously with cooking spray.
In another small bowl, whisk together, egg, coconut milk, lime zest, remaining ½ teaspoon salt, and pepper.
Place flour in another small bowl. Pat shrimp dry; working a few at a time, lightly toss in flour, dip in egg mixture, then dredge in coconut mixture, pressing gently to coat.
Place breaded shrimp on prepared baking sheet; spray tops with cooking spray.
Bake until shrimp are cooked through, 10 to 15 minutes. Transfer to a wire rack to cool slightly.
While shrimp cool, whisk together honey, vinegar, sriracha, and chile flakes. Serve sauce with shrimp; garnish with cilantro, if desired.
Notes
When you're toasting the coconut and panko crumbs make sure to keep an eye on it because it browns very quickly and will easily burn.
Make sure to pat the shrimp dry before breading.
Make sure to spray the baking sheet with cooking spray so the shrimp don't stick.
Leftover shrimp can be stored in the fridge for 1-2 days or can be frozen in batches.
The dipping sauce will last for 3-5 days in the fridge and can be used in so many different ways from on salads to over chicken.