Coconut Shrimp
Restaurant-style, right at home! Serve on its own as an appetizer, or pair with a healthy salad for a light lunch.
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Cooking tools:
- Silicone baking mat
- Parchment paper
- Baking sheet
- Oven
- Zip-top bag
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Paper towel
- Plate
Ingredients
- Shrimp:
- 1 (50g) egg
- 1 (33g) egg white
- ¾ cup (64g) unsweetened shredded coconut
- ¾ cup (45g) panko bread crumbs
- ⅓ cup (43g) cornstarch
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 ½ pounds (678g) raw jumbo shrimp
- peeled and deveined with tails intact
- 10 tablespoons (150g) ‘Thai Kitchen’ sweet red chili sauce
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