Chili-Coconut Shrimp

https://www.chatelaine.com/recipe/world-cuisine-2/chili-coconut-shrimp/

Ingredients

• 340 g frozen raw jumbo shrimp, peeled

• 1/4 cup cornstarch, or all-purpose flour

• 1/4 tsp salt

• 3/4 cup Thai sweet chili sauce

• 2 tbsp rice vinegar

• 1 cup unsweetened medium dessicated coconut, toasted

Instructions

PREHEAT oven to 400F. Line a large rimmed baking sheet with foil and lightly spray with oil. Thaw shrimp following package directions. Pat dry with paper towels. Stir cornstarch with salt and pepper in a shallow dish. In a small bowl, stir 1/2 cup chili sauce with vinegar. In another shallow dish, spread out coconut. Toss shrimp in cornstarch mixture. Then, shaking off excess starch, dip each in chili-sauce mixture and coat with coconut. Place shrimp on foil. BAKE in centre of oven until shrimp is cooked through, about 10 min. Serve remaining sweet chili sauce alongside as a dipping sauce.

Substitution tip: Can’t find sweet chili sauce? Stir 1/2 cup honey with 2 tbsp each chili-garlic sauce and rice vinegar.