Coconut Shrimp with Sweet Chili Sauce
These Coconut Shrimp take 30 min to make and are coated in coconut and pan seared until crisp! They are served with a simple homemade sweet chili sauce.
Servings: 4
Calories: 274kcal
Ingredients
- 16-20 large shrimp peeled and deveined
- 2 tbsp coconut flour
- 2 eggs
- 2/3 cup shredded unsweetened coconut
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili powder
- 2 tbsp coconut oil
Sweet Chili Sauce
- 2 tbsp honey
- 1 inch ginger
- 2 cloves garlic
- 2 tbsp apple cider vinegar
- 1/4 cup water
- 1 tsp chili flakes
Instructions
- To make the sweet chili sauce, in a blender combine the honey, ginger, garlic, vinegar and water and blend until smooth. Pour the sauce into a sauce pan, add in the chili flakes and leave to simmer on medium heat for 5 minutes until it begins to thicken. Once it has thickened remove from the heat and allow to cool.
- Toss the shrimp with the coconut flour, ensuring that they are all coated on both sides.
- In a bowl whisk together the two eggs. Add the shredded coconut to a plate along with the chili powder, salt and pepper and stir to mix. Working in batches, dip the shrimp into the bowl of egg and then place the shrimp on the plate and spoon the shredded coconut overtop. Press down on the shrimp to ensure the coating sticks on all sides.
- In a non stick skillet on medium high heat, melt the coconut oil. Once hot, work in batches to cook the shrimp for 3 minutes per side until golden in colour. If the skillet begins to smoke, clean out any excess coconut in between cooking batches.
- Serve the cooked shrimp with the sweet chili sauce on the side for dipping.
Video
Nutrition
Calories: 274kcal | Carbohydrates: 16g | Protein: 10g | Fat: 20g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 526mg | Potassium: 258mg | Fiber: 5g | Sugar: 10g | Calcium: 65mg | Iron: 2mg