Tropical Coconut Shrimp

Name: Tropical Coconut Shrimp with Sweet Chili Dipper
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 285 g Shrimp; 10 g Cream Sauce Spice Blend; 7 g Thai Spice Blend; 2 tbsp Shredded Coconut; 1 unit(s) Egg; ⅔ cup Panko Breadcrumbs; 4 tbsp Sweet Chili Sauce; ¼ cup Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sweet Chili Dipper

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Coconut and panko crusted shrimp, pan-fried to perfection. No need to leave the house for this restaurant ready app!

Tags:

Spicy

Allergens:

Shrimp

•Wheat

•Milk

•Mustard

•Sulphites

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

/ serving 4 people

285 g

Shrimp

(Contains: Shrimp)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g

Thai Spice Blend

(Contains: Milk, Mustard May contain traces of: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Shredded Coconut

(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)

1 unit(s)

Egg

(Contains: Egg)

⅔ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

4 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

Not included in your delivery

¼ cup

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories320 kcal

Fat19 g

Saturated Fat4.5 g

Carbohydrate24 g

Sugar8 g

Dietary Fiber1 g

Protein14 g

Cholesterol140 mg

Sodium880 mg

Trans Fat0 g

Potassium175 mg

Calcium75 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Whisk

•Medium Bowl

•Small Bowl

•Strainer

•Paper Towel

•Large Non-Stick Pan

Cooking Steps

Before starting, wash and dry all produce.
To a large zip-top bag, add Cream Sauce Spice Blend and Thai Spices.
In a medium bowl, combine panko and shredded coconut. (NOTE: This is your breading.)
To a small bowl, add egg, then whisk to combine. (NOTE: This is your egg wash.)

Using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season shrimp with salt and pepper.
Add shrimp to the zip-top bag. Shake to coat evenly.
Working with one coated shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere.
Set breaded shrimp aside on a plate and repeat the process with remaining shrimp.

In a large non-stick pan, heat 1/4 cup oil over medium-high.
When hot, carefully add one shrimp at a time to the pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.)
Cook for 1-3 min, carefully flipping once with a spatula, until shrimp just turn pink and breading is golden.**
Transfer to a paper towel-lined plate. Season with salt.