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Flavor-Packed Chili Crunch Coconut Shrimp

Whether you’re entertaining a crowd or whipping up a weeknight meal for your family, shrimp are your ideal ingredient. They are versatile, easy to prepare, and undeniably delicious! If you’re in search of a new shrimp recipe for any occasion, look no further. This Chili Crunch Coconut Shrimp recipe is packed with flavor and is simple to make. The Momofuku Chili Crunch is the star of the recipe – it adds spice and crunch to the breading and enhances the orange marmalade glaze. Enjoy as an appetizer or main dish with a side of rice or noodles. 

WEB Sheet Pan Chili Crunch Coconut Shrimp 8 AJB 1080x

Chili Crunch Coconut Shrimp

This recipe is an easier, no-fry version of coconut shrimp that bakes in a few minutes in the oven on a single sheet pan. It’s perfect for a weeknight dinner or can be doubled and served as an appetizer for a crowd. The Chili Crunch does double duty here, adding a hit of spice to the breading and helping the coconut and breadcrumbs crisp up in the oven. Make sure you serve with plenty of glaze—it’ll really help bring home that classic coconut shrimp flavor. 
Cook Time 12 minutes
Course Appetizer
Cuisine Seafood
Servings 3 servings


  • 1 pound shrimp 16–20 size, peeled and deveined
  • 1 tsp. Kosher salt
  • 1 cup unsweetened shredded coconut
  • cup panko breadcrumbs
  • 3 tbs. Momofuku Chili Crunch divided
  • ½ cup all purpose flour
  • 1 large egg
  • ½ cup orange marmalade
  • 3 tbs. Momofuku Soy Sauce
  • scallions, basil, lime (optional) for garnish


  • Heat oven to 425°F.
  • Season shrimp with Kosher salt (about ½ teaspoon) and set aside. 
  • If you have a sheet pan with a wire rack, coat the wire rack in cooking spray or neutral oil and place on the sheet pan. Otherwise place a piece of parchment paper on a sheet pan.
  • Prepare three bowls for dredging. In the first bowl, combine 1 cup coconut, ⅓ cup panko breadcrumbs, 2 tablespoons of Momofuku Chili Crunch, and ½ teaspoon Kosher salt. Mix well and set aside.
  • In the second bowl, add 1 egg and a few teaspoons of water. Whisk to combine.
  • In the third bowl, add ½ cup all purpose flour.
  • To bread the shrimp, start by dredging each shrimp in the flour, shaking off any excess. Then, thoroughly dunk in the egg, and finally in the coconut breadcrumb mixture. Be sure to thoroughly coat the shrimp at each step, so each one has a thick coconut coating. Place breaded shrimp on the sheet pan leaving at least an inch of space between shrimp.
  • Bake for 8–12 minutes until the shrimp are cooked through and the coconut is crisped and brown. Be careful not to burn. 
  • While the shrimp are baking, prepare the glaze. In a small saucepan over medium–low heat, add ½ cup orange marmalade, 1 tablespoon of Momofuku Chili Crunch, and 3 tablespoons of Momofuku Soy Sauce. Stir until the marmalade is fully dissolved (about 1 minute), then remove from the heat and let cool to room temperature. 
  • To serve, drizzle the glaze over the shrimp, or pour into a pretty bowl and use as a sauce for dunking. Serve with fresh lime wedges, basil, or scallions, if desired.
  • Store leftovers in refrigerator for up to 3 days in an airtight container. Reheat in oven.


Breading shrimp can be an intimidating task if it's new to you. To simplify the process, line up your bowls in the order they will be used (flour, egg, breadcrumbs) and have your sheet pan nearby. Once you start breading, use one hand to dip the shrimp in the wet ingredients (egg) and the other hand to dip in the dry ingredients (flour and breadcrumbs). This will keep you from breading your own fingers, which just makes life harder.
Recipe courtesy of Momofuku.
Keyword coconut, shrimp
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