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Coconut Shrimp & Dips Board

Serves: 4 Servings
Ingredients
Preparation
  • 12 ea Butterfly Coconut Shrimp
  • 1 ea Lime cut into wedges
  • 1 cup Cilantro

For the Pineapple Sweet Thai Chili Sauce:

  • 1 cup Pineapple Juice
  • 1/2 cup Sugar
  • 1/4 cup Rice Vinegar
  • 2 tbsp Red Pepper Flakes
  • 1 tsp Kosher Salt
  • 2 tbsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 1/4 cup Pineapple, diced
  • 1/4 cup Water
  • 2 tbsp Corn Starch

For the Creamy Avocado Ranch:

  • 1 ea Avocado
  • 1/2 cup Sour Cream
  • 1/2 cup Mayo
  • 2 tbsp Lime, juice
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/4 cup Cilantro, chopped (no stem)
  1. For the Pineapple Sweet Thai Chili Sauce: Add all of the ingredients to a small pot except for the water and corn starch. Bring to a gentle simmer over a medium-high setting. Separately, in a small bowl whisk together the water and cornstarch creating a slurry. Over very gentle heat whisk the slurry into the base and cook just until thickened. Remove from heat and reserve.
  2. For the Creamy Avocado Ranch: Add all of the ingredients, except for the cilantro, to the bowl of a blender or food processor. Puree on high speed until creamy and homogenous, scraping down the sides of the bowl if necessary. Stir in the chopped cilantro and reserve under refrigeration.
  3. Prepare the Shrimp according to the package instructions. Cooking Instructions From Frozen: To Deep Fry: Preheat fryer to 350°F and fry for 2 min. Note: Cook to an internal temperature of 145°F minimum.
  4. Serve the fully cooked Coconut Shrimp on a large plate, garnished with fresh cilantro leaves, lime wedges along with the two sauces for dipping.

1005325 COCONUT BREADED BUTTERFLY SHRIMP 16-20CT