Coconut Shrimp With A Sweet Chili Dipping Sauce
Coconut Shrimp With A Sweet Chili Dipping Sauce
Olivelle
8
10 minutes
10 minutes
Caribbean
Appetizer
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 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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