Coconut Shrimp with Sweet Chili Dipping Sauce
Coconut Shrimp With A Sweet Chili Dipping Sauce
Rated 4.0 stars by 1 users
Author:
Olivelle
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
Get ready for a crunchy, flavorful bite with this healthier baked coconut shrimp! The real magic happens with the homemade Sweet Chili Dipping Sauce because it’s the perfect mix of sweet, spicy, and salty. This dish is the ideal appetizer for your next gathering!
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Ingredients
For the Coconut Shrimp
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1lb Shrimp, deveined and peeled with tails left on
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2 tsp Chili Verde Flake Sea Salt
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½ cup Flour
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3 Egg Whites
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2 Tbsp Chipotle Lime Rub & Seasoning
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1 cup Shredded Coconut
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½ cup Panko
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¼ cup Cilantro, chopped
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Lemon Wedges, to serve
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Sweet Chili Dipping Sauce, to serve
For the Sweet Chili Dipping Sauce
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2 tsp Water
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1 tsp Cornstarch
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1 Tbsp Ketchup
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2 Tbsp Soy Sauce
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6 Tbsp Pineapple Habanero White Barrel Aged Balsamic
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¼ cup Pineapple Juice
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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.