Butterflied Coconut Shrimp with Sweet Chili Dipping Sauce
INGREDIENTS
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Shrimp:
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•1 pound medium shrimp, tails attached, peeled and deveined
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•1 cup Panko breadcrumbs
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•1/2 cup unsweetened shredded coconut (optional: use only 1 cup unsweetened coconut)
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•1/2 cup sweetened shredded coconut (optional: use only 1 cup sweetened coconut)
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•2/3 cup all-purpose flour
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•2 large eggs, beaten
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•salt and freshly ground pepper, to taste
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•vegetable or coconut oil, as needed
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Sauce:
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•1 cup sugar
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•2/3 cup white vinegar
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•1/2 cup water, plus 1 tablespoon, divided
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•1 1/2 tablespoons chili paste (Sambal Oelek)
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•3 cloves garlic, whole, crushed
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•3/4 tablespoon cornstarch
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•1/4 teaspoon crushed red pepper flakes
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