Name: Coconut Shrimp w/ Lime Chili Sauce
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 tsp Cornstarch; 1/2 cup Water; 3 tbsp Rice wine vinegar; 2 tbsp Honey; 1/4 tsp Fresh ginger (minced ); 1 clove Garlic (minced ); 1/2 tsp Red pepper flakes; 3 tbsp Lime juice; 3 cups Vegetable oil; 1 cups All-purpose flour; 1 tsp Baking powder; 1 cup Sweetened coconut flakes; 12 oz Seltzer (may not need it all); 1 pound Shrimp (tail off, peeled and deveined ); 1/4 cup Cornstarch

Coconut Shrimp w/ Lime Chili Sauce

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Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 282kcal

Ingredients

Lime Chili Sauce

1 tsp Cornstarch
1/2 cup Water
3 tbsp Rice wine vinegar
2 tbsp Honey
1/4 tsp Fresh ginger minced
1 clove Garlic minced
1/2 tsp Red pepper flakes
3 tbsp Lime juice

Shrimp

3 cups Vegetable oil
1 cups All-purpose flour
1 tsp Baking powder
1 cup Sweetened coconut flakes
12 oz Seltzer may not need it all
1 pound Shrimp tail off, peeled and deveined
1/4 cup Cornstarch

Instructions

For the sauce: In a saucepan dissolve the cornstarch in water, turn the heat on medium high; add the vinegar and bring to a boil. Stir in honey, ginger, garlic, red pepper flakes, and lime juice; simmer for 3 - 5 minutes until it starts to thicken and bubbles. Pour into a bowl and refrigerate until ready to serve.
In a pot heat the oil on medium heat. (Make sure the oil is hot)
In a bowl, mix together the flour, baking powder, coconut, and pinch of salt. Slowly whisk in the seltzer a little at a time until the batter becomes thick and smooth. (dont pour all of the seltzer in at once you may not need it all)
Coat the shrimp in cornstarch and then dip into the batter (allowing the excess to drip off) and then slowly immerse the shrimp into the hot oil. Work in batches if needed as to not overcrowd the oil.
Cook for 3 - 5 minutes until golden brown. Drain on a paper towel lined plate and serve.

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