Coconut Shrimp with Sweet Chili Dipping Sauce

Coconut Shrimp with 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.
Servings: 8
Prep Time: 10 mins
Cook Time: 10 mins


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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