Description
This light and delicious Coconut Shrimp Recipe is served with a sweet and spicy Thai chili ginger dipping sauce. It’s a 20-minute appetizer that’s perfect for game day or happy hour!
Ingredients
Scale
Thai Chili Ginger Sauce:
- 1/2 cup of rice vinegar
- 1/2 cup of water
- 1/4 cup of raw honey
- 1 teaspoon of fresh grated ginger root
- 1 garlic clove, minced
- 1 teaspoon of chili sauce
- 1 teaspoon of arrowroot
Coconut Shrimp:
- 3/4 cup of unsweetened coconut flakes
- 1/2 cup of Japanese panco crumbs
- 1/4 teaspoon of paprika
- 1 lb. of large shrimp, deveined and shells removed
- 2 egg whites
Instructions
- Add rice vinegar and water to a small saucepan over medium high heat. Bring to a boil.
- Then add raw honey, fresh grated ginger, minced garlic clove, and thai chili sauce. Simmer for 5 minutes
- Next add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.
- Transfer to a bowl, cover, and place in refrigerator to cool.
- Preheat oven to 400º.
- In a large bowl place shrimp {deveined & shell removed}
- In a medium bowl, add unsweetened coconut flakes, Japanese panco crumbs, and paprika.
- In a small bowl, add egg whites.
- Get your coconut shrimp assembly line set with a baking sheet on the end.
- Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet. Continue process for all shrimp.
- Bake shrimp for 8-10 minutes at 400º.
- Serve with Thai Chili Ginger Sauce.
