Coconut Shrimp Recipe
Pickled Fresno, Sweet Chili Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with COCONUT SHRIMP
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Sweet Chili Glaze
Pickled Fresno Peppers
Method
Shrimp Preparation
Prepare Shrimp
Preheat your oven to 400°F (200°C). In a bowl, season the shrimp with salt and black pepper. Set aside.
Coat Shrimp
Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally coat with coconut flakes. Ensure they are well covered.
Bake Shrimp
Place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the shrimp are cooked through and the coconut is golden brown.
Sweet Chili Glaze Preparation
Make the Glaze
In a small saucepan, combine sweet chili sauce, lime juice, minced garlic, and grated ginger. Heat over medium-low heat until warmed through, stirring occasionally.
Simmer
Let the glaze simmer for about 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
Pickled Fresno Peppers Preparation
Prepare Pickling Liquid
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium until the sugar and salt are dissolved.
Pickle Peppers
Place sliced Fresno peppers in a jar and pour the pickling liquid over them. Let them sit for at least 30 minutes before serving.