Zesty chile sauce coats tempting coconut shrimp in this healthy seafood recipe. This baked shrimp dish is sweet, spicy, and totally shareable.
Recipe yields 8 servings
In a saucepan, bring water and vinegar to a boil over high heat and boil for 10 minutes, or until liquid is reduced by half. Stir in sugar, ginger, garlic, jalapeño pepper, ketchup and hot sauce, if using; simmer for 5 minutes. Stir in cornstarch mixture. Remove saucepan from heat to cool. Transfer to a bowl, cover, and refrigerate until needed.
Preheat oven to 400°. Line a baking pan with parchment paper and lightly coat with nonstick cooking spray.
In a small bowl, beat egg whites until soft peaks form. Place egg whites and coconut in 2 separate shallow bowls. Dip the shrimp in the egg whites and then in the coconut. Season with salt and black pepper, to taste. Arrange coated shrimp on prepared baking pan and bake for 20 minutes, or until golden, turning shrimp about halfway through baking.
Serve the coconut shrimp with the sweet chile sauce.