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.
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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.
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