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chilie coconut shrimp

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Ingredients

  • 340 g frozen raw jumbo shrimp, peeled
  • 1/4 cup cornstarch or all purpose flour
  • 1/4 tsp salt
  • 3/4 cup Thai sweet chili sauce
  • 2 tbsp rice vinegar
  • 1 cup unsweetened medium desiccated coconut, toasted

Details

Servings 12
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1.Preheat oven to 400F. Line a large rimmed baking sheet with foil and lightly spray with oil. Thaw shrimp following package directions. Pat dry with paper towels. Stir cornstarch with salt and pepper in a shallow dish. In a small bowl, stir 1/2 cup chili sauce with vinegar. In another shallow dish, spread out coconut. Toss shrimp in cornstarch mixture. Then, shaking off excess starch, dip each in chili-sauce mixture and coat with coconut. Place shrimp on foil. 2.Bake in centre of oven until shrimp is cooked through, about 10 min. Serve remaining sweet chili sauce alongside as a dipping sauce.

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