Coconut Shrimp w/ Spicy Rhubarb Sauce
Servings
2
Servings
2
Instructions
Rhubarb Sauce
  1. In a heavy saucepan, combine sugar, cider vinegar, ginger, cinnamon & cumin. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat slightly & cook until rhubarb is tender & mixture thickens, about 5-7 minutes. Cool then place in a food processor with Hot Red Pepper Jelly & process to a smooth sauce. Adjust the amount of red pepper jelly used to your liking. Set aside.
Coconut Shrimp
  1. Using 3 separate bowls, place flour in the first, beaten egg in the second & panko/coconut mixture in the third.
  2. Clean & devein shrimp. Dust them with flour then dip in the egg & lastly coat with panko/coconut mixture.
  3. Preheat skillet over medium heat. Melt butter then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side until golden brown.
  4. Place cooked shrimp on paper towel then serve with spicy rhubarb sauce. We enjoyed these shrimp as a main course with rice & some steamed broccoli.