Description
This baked coconut shrimp recipe is dipped into sweet-and-savory Thai sauce for an easy cocktail night appetizer.
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 panko crumbs
- 1/4 teaspoon of paprika
- 1 lb. of large shrimp, deveined and shells removed
- 2 egg whites
Instructions
Thai Chili Sauce:
- 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.
Coconut Shrimp:
- Preheat oven to 400ºF.
- In a large bowl place shrimp {deveined & shell removed}
- In a medium bowl, add unsweetened coconut flakes, Japanese panko 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 the process for all shrimp.
- Bake shrimp for 8-10 minutes at 400ºF.
- Serve with Thai Chili Ginger Sauce.
Nutrition
- Serving Size: 1/4 lb of shrimp + sauce
- Calories: 421
- Sugar: 18 g
- Sodium: 1058 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 220 mg
