Coconut Shrimp with Spicy Dipping Sauce


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.



FOR THE COCONUT SHRIMP

1lb Shrimp, deveined and peeled with tails left on

2 tsp Chili Verde Flake Sea Salt

½ cup Flour

3 Egg Whites

2 Tbsp Chipotle Lime 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 Habanero Balsamic Vinegar

¼ Cup Pineapple Juice

¼ tsp Chili Verde Flake Sea Salt


DIRECTIONS

Preheat the oven to 400F.

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

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.

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

Bake 10- 12 minutes or until golden brown.

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.

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


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