Coconut Shrimp With Guava Sweet and Sour Sauce

Recipe by alligirl
READY IN: 18mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oil to 350 degrees in medium frying pan.
  • In a medium, mixing bowl, combine coconut and panko.
  • Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
  • Fry shrimp until golden brown being sure not to burn. (The coconut contains a high sugar content, which may burn quickly.)
  • In a separate saucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate into the sauce.
  • Add guava concentrate and allow to boil.
  • Mix the cornstarch and water to make a slurry. (You may use cornstarch slurry to thicken the sauce to the correct consistency. The sauce should be able to coat a spoon.)
  • You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.
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