Coconut Shrimp with Thai Chili Ginger Sauce

• Produce

  • 1 Garlic clove
  • 1 tsp Ginger, fresh root

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 tsp Chili sauce
  • 1/4 cup Honey, raw

• Pasta & Grains

  • 1 lb Shrimp, deveined and shells removed, large

• Baking & Spices

  • 1 tsp Arrowroot
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 1/2 cup Rice vinegar

• Nuts & Seeds

  • 3/4 cup Coconut flakes, Unsweetened

• Liquids

  • 1/2 cup Water

• Other

  • ½ cup of Japanese panco crumbs

Found on joyfulhealthyeats.com

Description

Ingredients

• ½ cup of rice vinegar
• ½ cup of water
• ¼ cup of raw honey
• 1 teaspoon of fresh grated ginger root
• 1 garlic clove, minced
• 1 teaspoon of chili sauce
• 1 teaspoon of arrowroot
• ¾ cup of unsweetened coconut flakes
• ½ cup of Japanese panco crumbs
• ¼ teaspoon of paprika
• 1 lb. of large shrimp, deveined and shells removed
• 2 egg whites

Directions

• Add rice vinegar and water to a small saucepan over medium high heat. Bring to a boil.
• Then add raw honey, fresh grated ginger, minced garlic clove, and thai chili sauce. Simmer for 5 minutes
• Next add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.
• Transfer to a bowl, cover, and place in refrigerator to cool.
• Preheat oven to 400º.
• In a large bowl place shrimp {deveined & shell removed}
• In a medium bowl, add unsweetened coconut flakes, Japanese panco crumbs, and paprika.
• In a small bowl, add egg whites.
• Get your coconut shrimp assembly line set with a baking sheet on the end.
• Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet. Continue process for all shrimp.
• Bake shrimp for 8-10 minutes at 400º.
• Serve with Thai Chili Ginger Sauce.