Ingredients:
For the Coconut Shrimp:
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1lb Shrimp, deveined and peeled with tails left on
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½ cup Flour
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3 Egg Whites
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1 cup Shredded Coconut
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½ cup Panko
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¼ cup Cilantro, chopped
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Lemon Wedges, to serve
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Sweet Chili Dipping Sauce, to serve
For the Sweet Chili Dipping Sauce:
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2 tsp Water
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1 tsp Cornstarch
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1 Tbsp Ketchup
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2 Tbsp Soy Sauce
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¼ cup Pineapple Juice
Directions:
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Preheat the oven to 400F.
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Pat shrimp dry with paper towels; season with sea salt.
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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.
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Dip each shrimp in the flour, then egg whites, then panko and lay on a parchment lined baking sheet.
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Bake 10- 12 minutes or until golden brown.
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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.
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Serve with fresh cilantro, lemon wedges, and Sweet Chili Dipping Sauce.
