Coconut Shrimp Bowl with Guava BBQ Sauce | Club House

Ingredients

• 1 pound (500 g) jumbo shrimp peeled and deveined
• 1 tbsp (15 ml) vegetable oil
• 2 tsps (10 ml) sea salt grinder
• 1/2 tsp (2 ml) black peppercorn grinder
• 1 tsp (5 ml) onion powder
• 1 cup (250 ml) flour
• 2 eggs lightly beaten
• 1/4 cup (60 ml) aji amarillo paste
• 1 1/2 cups (375 ml) panko bread crumbs
• 1 1/2 cups (375 ml) sweetened shredded coconut
• 1/2 cup (125 ml) guava paste
• 2/3 cup (180 ml) water
• 2 tbsps (30 ml) frenchs worcestershire sauce
• 1 tsp (5 ml) paprika smoked
• 2 tbsps (30 ml) white vinegar
• 1 tsp (5 ml) sea salt grinder
• 1 tbsp (15 ml) tomato paste
• 1 tbsp (15 ml) canola oil
• 1/2 (250 ) red cabbage shredded
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (5 ml) granulated sugar
• 1/2 tsps (2 ml) sea salt grinder
• 4 cups (1 liter) hot cooked white rice
• Sliced cucmbers
• Sliced watermelon radishes
• Yellow cherry tomatoes halved