Coconut Shrimp with a Sweet Chili Dipping Sauce
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
Coconut Shrimp
- 1 lb. 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
- 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 400°F.
- Pat shrimp dry with paper towels and season with sea salt.
- Prepare three shallow bowls for breading: one with flour, one with egg whites and Chipotle Lime Rub & Seasoning, and one with shredded coconut and panko.
- Dip each shrimp in flour, then egg mixture, then coconut-panko mixture. Place on a parchment-lined baking sheet.
- Bake for 10–12 minutes or until golden brown.
- For the sauce: In a small saucepan over high heat, whisk water and cornstarch until smooth. Add ketchup, soy sauce, vinegar, and pineapple juice. Bring to a boil and reduce for 4–5 minutes until thickened.
- Serve shrimp with chopped cilantro, lemon wedges, and the Sweet Chili Dipping Sauce.