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Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Ingredients
  • 2 eggs, beaten
  • 2 pounds large shrimp, tail on, peeled and deveined
  • 1 ½ cups shredded unsweetened coconut
  • ½ cup Panko breadcrumbs
  • 2 tablespoons all purpose flour
  • 2 tablespoon raw sesame seeds
  • ½ teaspoon paprika
  • kosher salt and black pepper
  • extra virgin olive oil for brushing
  • subheading: PINEAPPLE CHILI SAUCE:
  • ½ cup sweet Thai chili sauce
  • 2 tablespoons ketchup
  • 1 to 2 cloves garlic, grated
  • ½ cup finely chopped pineapple
  • zest and juice from 1 lime, plus more for serving
  • Thai basil or cilantro, for serving
  • honey mustard or aioli, for serving (optional)
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