Coconut Shrimp with Thai Chili Ginger Sauce

Ingredients

Thai Chili Ginger Sauce

• � cup of rice vinegar
• � cup of water
• � cup of raw honey
• 1 teaspoon of fresh grated ginger root
• 1 garlic clove, minced
• 1 teaspoon of chili sauce
• 1 teaspoon of arrowroot

Coconut Shrimp

• � cup of unsweetened coconut flakes
• � cup of Japanese panco crumbs
• � teaspoon of paprika
• 1 lb. of large shrimp, deveined and shells removed
• 2 egg whites

Directions

1. Add rice vinegar and water to a small saucepan over medium high heat. Bring to a boil.
2. Then add raw honey, fresh grated ginger, minced garlic clove, and thai chili sauce. Simmer for 5 minutes
3. Next add arrowroot. {acts like cornstarch} Whisk until arrowroot is dissolved and sauce is thickened. Remove from heat.
4. Transfer to a bowl, cover, and place in refrigerator to cool.
5. Preheat oven to 400�.
6. In a large bowl place shrimp {deveined & shell removed}
7. In a medium bowl, add unsweetened coconut flakes, Japanese panco crumbs, and paprika.
8. In a small bowl, add egg whites.
9. Get your coconut shrimp assembly line set with a baking sheet on the end.
10. Dunk shrimp in egg whites then in the coconut mixture patting shrimp to be sure shrimp is completely covered and then place on baking sheet. Continue process for all shrimp.
11. Bake shrimp for 8-10 minutes at 400�.
12. Serve with Thai Chili Ginger Sauce.