Colossal wild-caught Pacific shrimp are lightly dusted with panko and fresh shredded coconut, then par-fried for easy preparation. This makes for a shrimp that is crispy on the outside and sweet and briny on the inside. Serve with the included Thai Chili Sauce. Add cocktails and you’ll swear you feel the tropical breeze. 12 shrimp with three 2 oz. Thai chili sauce, 25 oz. total. Serves 6.
Coconut Shrimp
Item #: A-622
Colossal wild-caught Pacific shrimp are lightly dusted with panko and fresh shredded coconut, then par-fried for easy preparation. This makes for a shrimp that is crispy on the outside and sweet and briny on the inside. Serve with the included Thai Chili Sauce. Add cocktails and you’ll swear you feel the tropical breeze. 12 shrimp with three 2 oz. Thai chili sauce, 25 oz. total. Serves 6.
Coconut Shrimp:
Oven: Bake from frozen.
Preheat oven at 400°F. Place shrimp in a singe layer on a sheet pan for baking. After preheating, bake shrimp on center rack for about 6-8 minutes on each side for a total of about 12-16 minutes. Shrimp are heated when golden brown and crispy.
Air Fry: Heat at 400°F for 8 minutes. flipping halfway through.
Thai Chili Sauce: Defrost sauce packets in warm water. Serve at room temperature.
Contains: Crustacean Shellfish (Shrimp), Egg, Soy, Tree Nuts(Coconut).
Thai Chili Sauce: Sugar, Water, Chili Puree (Water, Red Pepper, Citric Acid), Garlic, Vinegar, Modified Corn Starch, Salt, Cayenne Pepper, Extractives of Paprika, Citric Acid, Xanthan Gum, Sodium Benzoate( as a Preservative).
Coconut Shrimp