These jumbo shrimp get a crackly, golden coconut crust from a simple dredge-dip-coat process, first through seasoned tapioca starch, then egg, then a generous press into shredded coconut before baking on a rack until deeply toasted and perfectly opaque. That oven-bake method (instead of frying) keeps the coconut coating crisp and evenly browned without any greasy mess to manage. Alongside, a glossy dipping sauce comes together on the stovetop from honey, rice vinegar, garlic, fresh ginger, and a pinch of red pepper flakes, thickened just enough to cling to each piece. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole plate and balance the sweetness beautifully. It's an easy, crowd-pleasing appetizer or main that fits a gluten free table without any hassle. Serve it hot straight off the rack for the best crunch.
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Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and brush the rack with 1 tbsp of the avocado oil.
Make the sweet chili sauce: combine the honey, rice vinegar, water, tamari, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the honey dissolves, about 2 minutes. Whisk the 1 tsp tapioca starch with 1 tsp cold water in a small bowl until smooth, then pour into the saucepan. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1–2 minutes. Remove from heat and set aside.
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