Coconut Shrimp & Vanilla Macadamia Chili Sauce #recipes #shrimp

Coconut Shrimp & Vanilla Macadamia Chili Sauce . I feel like they used to be super popular and I’m voting to bring them back! They are sweet, spicy, crunchy…delicious basically.  
Ingredients:1 lb jumbo shrimp.2 eggs.1 tsp Frontier Co-op Pure Organic 100% Vanilla Extract.1/4 cup all purpose flour.1 cup crushed panko.1 cup shredded coconut (I do half sweetened half unsweetened).1 tsp Chipotle Powder (Frontier Co-op).1/2 tsp Pink Himalayan Sea Salt (Frontier Co-op).Grapeseed oil for frying.Chives to taste.
Macadamia Vanilla Chili Sauce:1/3 cup crushed macadamia nuts.1.5 tbsp white miso.1 tsp Frontier Co-op  Pure Organic 100% Vanilla Extract.1 garlic clove.2 fresno chiles.1/3 cup rice vinegar.1/3 cup agave nectar.1 orange (zest and juice).Pinch of salt.
Directions:Peel and devein the shrimp, leaving the tail on.Pat dry.Whisk the eggs with the vanilla. Strain into a plate.Add the flour to a plate with the chipotle powder and salt. Mix.Mix the panko with coconut.Dredge the shrimp with the flour, pass through the egg and then the panko/coconut pressing super well. Refrigerate 20 min.Preheat about 5 in of oil and heat to 365F.Chop the fresnos and garlic together. Add a pinch of salt and using the back of your knife form a paste.Add everything for the sauce to a saucepan. Bring to a simmer, let simmer for 5-7 min or until reduced by about 1/3 and thickened. Blend.Fry the shrimp until golden, about 2-3 min each to not over cook.Serve with the sauce, chives and that’s it.
#coconutshrimp #shrimp

I feel like coconut shrimp used to be all the rage and they kind of disappeared. I am voting to bring them back. These are awesome and they’re easier than you would think. Something I love doing is infusing the eggs with vanilla to get that flavor. I am using Frontier Co-ops, of course. Then, please season the flour because you have no time for unseasoned shrimp. Going to coat them in the panco and the coconut. I am using sweetened coconut. Then, you’re going to let them rest so the batter really, really sticks. Now, for the sauce, we’re going to make a chili garlic paste which is bright, sweet, spicy. I am also adding vanilla because it is not just for desserts. It adds such a nice touch and it goes great with spice. Fry your shrimp until nice and golden. And that is it.