Coconut Shrimp and Chili Sauce | Food My Muse

Food My Muse

Name: Coconut Shrimp and Chili Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Follow Your Heart Grapeseed Oil Vegenaise; Organic Chives; Bob's Red Mill Shredded Coconut, Unsweetened; SeaPak Parmesan Encrusted Jumbo Butterfly Shrimp with Sauce; Cara Cara Orange; Gold Medal All Purpose Flour with Resealable Bag; Madhava Amber Agave, Organic; Value Corner Vanilla Flavor, Imitation; Napoleon Co. Grille Garlic Cloves; Hikari Miso Miso Soup, Organic, Spinach & Wakame; SIGNATURE SELECTS Himalayan Salt, Pink, Fine; Mauna Loa Hawaiian Sea Salt Macadamia Nuts Snack Mac; Loubier Chipotle Seasoning, Mild; Kikkoman Rice Vinegar; Dynasty Japanese Style Bread Crumbs, Rice Panko; Morton Iodized Salt, 26 Ounce; Fresno Pepper; Turtles Egg

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Coconut Shrimp and Chili Sauce

Serves 230 mins prep15 mins cook

0 servings

What you need

Follow Your Heart Grapeseed Oil Vegenaise

fl oz grapeseed oil

bunch fresh chives

Bob's Red Mill Shredded Coconut, Unsweetened

cup unsweetened shredded coconut

SeaPak Parmesan Encrusted Jumbo Butterfly Shrimp with Sauce

lb jumbo shrimp

orange

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup agave nectar

tsp vanilla extract

clove garlic clove

Hikari Miso Miso Soup, Organic, Spinach & Wakame

tbsp white miso

SIGNATURE SELECTS Himalayan Salt, Pink, Fine

tsp pink himalayan salt

Mauna Loa Hawaiian Sea Salt Macadamia Nuts Snack Mac

cup macadamia nuts

tsp chipotle powder

cup rice vinegar

Dynasty Japanese Style Bread Crumbs, Rice Panko

cup panko breadcrumbs

pinch salt

fresno pepper

egg

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Instructions


0 Peel and devein the shrimp, leaving the tail on. Pat dry really well.
3 Station 1: On a half baking sheet, mix the flour, chipotle powder and salt.
2 Station 2: Whisk the eggs with the vanilla and strain into half baking sheet.
4 Station 3: On a half baking sheet, mix the panko with coconut.
5 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.
6 While that sets, make your chili sauce (instructions below) and fill a pot with 5 inches of oil. Preheat to 365°F.
9 Fry the shrimp until golden, about 2-3 minutes each, make sure you do not overcook.
10 Serve topped with chives and the chili dipping sauce and that’s it.
Chili Sauce
7 Chop the fresnos and garlic together. Add a pinch of salt and using the back of your knife form a paste.
8 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.

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