Healthier Coconut Shrimp with Sweet Chili Sauce
This take on coconut shrimp is just as delicious as its fried sibling. These coconut shrimp skip the hot grease for a trip to the oven.
HEALTHIER COCONUT SHRIMP WITH SWEET CHILI SAUCE
1 lb. shrimp, peeled and deveined
2 large eggs
1 cup coconut flakes, sweet or unsweetened
1/2 cup panko breadcrumbs
1/2 cup AP flour
1 tsp. paprika
salt and pepper to taste
Sweet chili sauce:
1 part Thai chili sauce
1 part apricot preserves
Preheat oven to 425°F.
Prep a baking sheet with cooking spray or drizzle with oil.
Beat eggs in a small bowl and set aside.
Combine coconut and breadcrumbs in another bowl and set aside.
Combine flour, paprika, salt, and pepper in a bowl and set aside.
Dip the shrimp into the flour, then into the egg (allowing excess to drip off), and then into the coconut and breadcrumb mixture, pressing to adhere. Repeat with remaining shrimp.
Place the coated shrimp onto the prepped baking sheet and cook for about 10 minutes or until the outside is golden and the shrimp are opaque in the center.
While the shrimp are cooking, prepare the sweet chili sauce by combing one part Thai chili sauce with one part apricot preserves. Microwave (about 15 seconds) or heat in a skillet so that the sauce can fully combine. Set aside.
Remove the shrimp from the oven and serve with the sweet chili sauce. Enjoy!