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Thai Coconut Shrimp with Sweet and Spicy Chili Dipping Sauce
Prep Time:
10
minutes
mins
Total Time:
20
minutes
mins
Ingredients
Coconut Shrimp
½
cup
Post® Shredded Wheat Big Biscuit cereal
crushed (about 1 Big Biscuit)
½
cup
unsweetened shredded coconut
¼
teaspoon
salt
1
teaspoon
onion powder
1
teaspoon
garlic powder
⅛
teaspoon
cayenne pepper
2
egg whites
1
pound
large peeled and deveined fresh shrimp
tails attached (16-20 size)
Sweet and Spicy Dipping Sauce
¼
cup
sweet chili sauce
1
teaspoon
low-sodium soy sauce
1
teaspoon
rice wine vinegar
1
teaspoon
sriracha
1
teaspoon
toasted sesame oil
Garnish
lime wedges
cilantro
Directions
Preheat oven to 400 degrees F. Cover a large baking sheet with non-stick foil, set aside.
In a medium bowl, combine crushed
Post Shredded Wheat Big Biscuit cereal
, shredded coconut, salt, onion powder, garlic powder and cayenne pepper.
In another small bowl, whisk egg whites until frothy.
Holding shrimp by the tail, dip first into the egg whites (shaking off any excess) then dip into cereal and coconut mixture. Lightly press coating onto the shrimp, ensuring all sides are covered. Place shrimp on prepared baking sheet.
Bake 5 minutes on each side, or until shrimp are cooked through and the coating is lightly browned.
In a small bowl, combine sweet chili sauce, soy sauce, vinegar, sriracha and sesame oil.
Serve shrimp with a squeeze of fresh lime and garnished with cilantro sprigs.