- 12
- 15 mins
- 30 mins
0/5
(0 Votes)
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
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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