Coconut Shrimp and Chili Sauce
Serves 2
30 mins prep
15 mins cook
20 mins Chill Time
0 mins total
These Coconut Shrimp & Chili Sauce bites star crispy, sweet-and-spicy coconut-crusted shrimp seasoned at every stage and paired with a nutty, vanilla-tinged miso chili dipping sauce
Coconut Shrimp
Chili Sauce
Peel and devein the shrimp, leaving the tail on. Pat dry really well.
Station 1: On a half baking sheet, mix the flour, chipotle powder and salt.
Station 2: Whisk the eggs with the vanilla and strain into half baking sheet.
Station 3: On a half baking sheet, mix the panko with coconut.
Dredge the shrimp with the flour, then egg and then the panko/coconut pressing it in super well. Set them on a wire rack with a baking sheet underneath and refrigerate 20 minutes.
While that sets, make your chili sauce (instructions below) and fill a pot with 5 inches of oil. Preheat to 365°F.
Fry the shrimp until golden, about 2-3 minutes each, make sure you do not overcook.
Serve topped with chives and the chili dipping sauce and that’s it.
Chili Sauce
Chop the fresnos and garlic together. Add a pinch of salt and using the back of your knife form a paste.
To a saucepan, add the paste, crushed macadamia nuts, miso, vanilla extract, white vinegar, agave nectar, orange zest and juice. Bring it to a simmer and cook for 5-7 minutes or until reduced by about ⅓ and thickened. Add it to a blender and blend to desired consistency.
