Coconut-Lime-Shrimp-with-Mango-Dipping-Sauce

Coconut Shrimp with Chili Lime Sauce

INGREDIENTS:

COCONUT SHRIMP:
  • 2 dozen large shrimp peeled, deveined and tail intact
  • 2 tablespoons Coconut White Balsamic Vinegar
  • 1 cup flaked coconut
  • ½ cup Pankco breadcrumbs
  • 1 large egg, beaten
  • 1 tablespoon water
  • oil for deep fat frying
CHILI LIME DIPPING SAUCE:
  • ¼ cup lime juice
  • 1 cup Asian Sweet Chili Sauce
  • 1 teaspoon Roasted Japanese Sesame Oil
  • 2 scallions minced
  • ¼ cup chopped cilantro
PREPARATION:
In a large bowl add shrimp to coconut balsamic. In shallow bowl add egg mixture with water. Dip shrimp in egg mixture then roll into breadcrumb mixture. In a deep heavy pot, heat oil to 375 degrees. Add shrimp a few at a time and do not overcrowd. Fry until golden brown, about 3 minutes. Drain on paper towels. Meanwhile in another bowl mix all ingredients for dipping sauce. Place shrimp on large platter with dipping sauce in small bowl.