Coconut Shrimp with Agave Nectar & Chipotle Dipping Sauce
If you're looking for big, bold taste and texture, you can't beat coconut shrimp. When you combine the natural sweetness of coconut with plump, flour dredged shrimp fried to a golden crisp, the end product will make your taste buds sing. And the chipotle dip, which gets its authentic flavor notes from jalapeño pepper smoked to become a chipotle pepper, makes a perfect complement to the crispy shrimp.
Ingredients:
- shrimp - 12 - 14 jumbo (raw, fresh or frozen) peeled and de-veined
- coconut flakes - 1 1/2 to 2 cups (sweetened is ok)
- eggs - 3 large, whisked and slightly salted
- flour - 1 cup, slightly salted (rice flour is ok)
- agave nectar (Sohgave! Amber) - 3/4 cup
- chipotle peppers - 3 tablespoons, dried and finely chopped (almost puree consistency)
- red wine vinegar - 1 tablespoon
Instructions:
Shrimp
- Pat shrimp dry with paper towel and season with salt and pepper to taste
- Dredge shrimp in flour and dip each one respectively in the egg wash (let excess egg wash drip off) and the coconut flakes
- Immediately fry in shallow pan with ample hot oil or in a fry daddy until crisp (2 to 3 minutes)
- Reserve hot until all shrimp are cooked
- Arrange on platter with dip sauce in the center
Dipping Sauce
- Mix agave nectar, chipotle and vinegar till well blended and serve at room temperature
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