Coconut Shrimp with Sweet Chili Dipping Sauce

Coconut Shrimp with Sweet Chili Dipping Sauce


For the Coconut Shrimp:

For the Sweet Chili Dipping Sauce:


  1. Preheat the oven to 400F.

  2. Pat shrimp dry with paper towels; season with sea salt.

  3. 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.

  4. Dip each shrimp in the flour, then egg whites, then panko and lay on a parchment lined baking sheet.

  5. Bake 10- 12 minutes or until golden brown.

  6. 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.

  7. Serve with fresh cilantro, lemon wedges, and Sweet Chili Dipping Sauce.


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