Coconut Shrimp with Sweet Chili Dipping Sauce - Recipe - Brovelli Oils, Vinegars & Gifts

Coconut Shrimp with Sweet Chili Dipping Sauce - Recipe

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SERVINGS 8

PREP TIME 10 minutes

COOK TIME 10 minutes

Enjoy this baked version of coconut shrimp that is a little healthier, but doesn’t skimp on the flavor. The real star of this dish is the homemade Sweet Chili Dipping Sauce- sweet, spicy, salty and all things good! Whip up this recipe for your next appetizer.


INGREDIENTS

FOR THE COCONUT SHRIMP

    • 1lb Shrimp, deveined and peeled with tails left on

    • 2 tsp  Sea Salt

    • ½ cup Flour

    • 3 Egg Whites

    • 2 Tbsp. Smoked Chili Rub & Seasoning

    • 1 Cup Shredded Coconut

    • ½ Cup Panko

    • ¼ Cup Cilantro, chopped

    • Lemon Wedges, to serve

    • Sweet Chili Dipping Sauce, to serve

FOR THE SWEET CHILI DIPPING SAUCE

  • 2 tsp Water

  • 1 tsp Cornstarch

  • 1 Tbsp. Ketchup

  • 2 Tbsp. Soy Sauce

  • 6 Tbsp. Pineapple Balsamic Vinegar

  • ¼ Cup Pineapple Juice

  • ¼ tsp Sriracha Sea Salt

DIRECTIONS

  1. Preheat the oven to 400F.

  2. Pat shrimp dry with paper towels; season with sea salt.

  3. Create a breading station with three shallow bowls. In the first bowl add the flour, the second bowl combine the egg whites with the Chipotle Lime Rub & Seasoning, and in the third bowl combine the shredded coconut and panko.

  4. Dip each shrimp in the flour, then egg whites, then panko and lay on a parchment lined baking sheet.

  5. Bake 10- 12 minutes or until golden brown.

  6. Meanwhile in a small saucepan over high heat whisk together the water and cornstarch until the corn starch is no longer lumpy. Then add the ketchup, soy sauce, vinegar, and juice. Bring to a boil and let sauce reduce about 4-5 minutes until thickened.

  7. Serve with fresh cilantro, lemon wedges, and Sweet Chili Dipping Sauce.


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