Coconut Shrimp with Sweet Chili Dipping Sauce
Coconut Shrimp With A Sweet Chili Dipping Sauce
Brie Thompson
6
15 minutes
12 minutes
Crunchy, golden coconut shrimp baked until crisp is one of my favorite appetizers to set out for a crowd. Sweet Smoked Chili Rub and Chili Verde Flake Sea Salt add warm, smoky flavor to the coating, and the homemade Sweet Chili Dipping Sauce, made with Pineapple Habanero White Barrel Aged Balsamic, is sweet, spicy, and salty in all the right ways. Dip, crunch, and repeat.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Coconut Shrimp
- 1 lb Shrimp, peeled and deveined, tails left on
- 2 tsp Chili Verde Flake Sea Salt
- ½ cup Flour
- 3 Egg Whites
- 2 Tbsp Sweet Smoked Chili Rub
- 1 cup Shredded Coconut
- ½ cup Panko
- ¼ cup Cilantro, chopped, to garnish
- Lemon Wedges, to serve
- Sweet Chili Dipping Sauce, to serve
Sweet Chili Dipping Sauce
- 2 tsp Water
- 1 tsp Cornstarch
- 1 Tbsp Ketchup
- 2 Tbsp Soy Sauce
- 6 Tbsp Pineapple Habanero White Barrel Aged Balsamic
- ¼ cup Pineapple Juice
- ¼ tsp Chili Verde Flake Sea Salt
Directions
- Preheat the oven to 400°F.
- Pat the shrimp dry with paper towels. Season with 2 tsp Chili Verde Flake Sea Salt.
- Set up a breading station with three shallow bowls. Place the flour in the first bowl. Whisk together the egg whites and Sweet Smoked Chili Rub in the second bowl. Combine the shredded coconut and panko in the third bowl.
- Dip each shrimp in the flour, then the egg white mixture, then the coconut and panko mixture. Place the shrimp on a parchment lined baking sheet.
- Bake until golden brown and the shrimp are opaque, 10 to 12 minutes.
- Meanwhile, whisk together the water and cornstarch in a small saucepan until smooth. Add the ketchup, soy sauce, Pineapple Habanero White Barrel Aged Balsamic, pineapple juice, and ¼ tsp Chili Verde Flake Sea Salt. Bring to a boil over high heat. Cook, stirring occasionally, until the sauce thickens, 4 to 5 minutes.
- Garnish the shrimp with the cilantro. Serve immediately with the lemon wedges and Sweet Chili Dipping Sauce.