Chili-coconut shrimp


  • Prep Time15 mins
  • Total Time30 mins
  • Makes12 Servings
Chili-coconut shrimp

John Cullen

Chatelaine Triple Tested


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

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