Rated 0 stars by 1 users
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.
1lb Shrimp, deveined and peeled with tails left on
½ cup Flour
3 Egg Whites
1 cup Shredded Coconut
½ cup Panko
¼ cup Cilantro, chopped
Lemon Wedges, to serve
Sweet Chili Dipping Sauce, to serve
2 tsp Water
1 tsp Cornstarch
1 Tbsp Ketchup
2 Tbsp Soy Sauce
¼ cup Pineapple Juice
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.
Comments will be approved before showing up.
Never miss a recipe again! Sign up today and you will be the first to receive new Olivelle recipes in your inbox.
Be the first to learn about hot new products, inspirational recipes, and tasty deals!
Sign up today for inspirational recipes, hot new products, and tasty deals!