Coconut Shrimp with Thai Dipping Sauce

Rootham Thai Dipping Sauce offers a thick blend of fresh orange and fresh garlic.  Use it as a dip for spring rolls, chicken, beef, meatballs and pot stickers.  This sauce will be your new secret ingredient for stir fries, rice, noodles, pitas, pad thai and fajitas.  Tangy but not too hot. 

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  • 30 large raw shrimp, peeled & deveined
  • 2 large egg whites
  • ⅓ cup cornstarch
  • 1 cup medium flaked unsweetened coconut
  • 1 bottle Rootham Thai Dipping Sauce
  • 1 tsp canola oil to grease baking pan

Preheat oven to 400°F/200°C.

Beat egg whites until frothy.  Place cornstarch in a shallow dish.  Place coconut in another shallow dish.  One shrimp at a time, dredge in cornstarch, dip in egg white, and then dredge in coconut, pressing gently with fingers to coat well with coconut.  Place coated shrimp on a well greased baking sheet.  

Bake 10 minutes, turn and bake 10 minutes more.  Arrange on a platter and serve with Thai Dipping Sauce.

Tip:  You may use frozen shrimp.  Let shrimp thaw in cold water and dry before coating.

Pair with a late-harvest white such as Riesling or Vidal.

More recipes from Rootham's Gourmet Preserves of Guelph, Ontario

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