Chili-coconut shrimp



15 min


30 min


12 Servings

Chili-coconut shrimp

John Cullen


  • 340 g frozen raw jumbo shrimp , peeled
  • 1/4 cup cornstarch , or all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup Thai sweet chili sauce
  • 2 tbsp rice vinegar
  • 1 cup unsweetened medium dessicated coconut , toasted


  • PREHEAT oven to 400F. Line a large rimmed baking sheet with foil and lightly spray with oil. Thaw shrimp following package directions. Pat dry with paper towels. Stir cornstarch with salt and pepper in a shallow dish. In a small bowl, stir 1/2 cup chili sauce with vinegar. In another shallow dish, spread out coconut. Toss shrimp in cornstarch mixture. Then, shaking off excess starch, dip each in chili-sauce mixture and coat with coconut. Place shrimp on foil.
  • BAKE in centre of oven until shrimp is cooked through, about 10 min. Serve remaining sweet chili sauce alongside as a dipping sauce.

Nutrition (per serving)

  • Calories
  • 92,
  • Protein
  • 5 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 166 mg.

Substitution tip: Can’t find sweet chili sauce? Stir 1/2 cup honey with 2 tbsp each chili-garlic sauce and rice vinegar.