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Article: Coconut Shrimp with a Sweet Chili Dipping Sauce

Coconut Shrimp with a Sweet Chili Dipping Sauce

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.

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Ingredients

Coconut Shrimp

Sweet Chili Dipping Sauce

Directions

  1. Preheat the oven to 400°F.
  2. Pat shrimp dry with paper towels and season with sea salt.
  3. 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.
  4. Dip each shrimp in flour, then egg mixture, then coconut-panko mixture. Place on a parchment-lined baking sheet.
  5. Bake for 10–12 minutes or until golden brown.
  6. 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.
  7. Serve shrimp with chopped cilantro, lemon wedges, and the Sweet Chili Dipping Sauce.

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