Chocolate coconut shrimp
1/2 cup (120 ml) apricot jam
2 tablespoons (30 ml) Thai chili paste
3/4-pound 16/20 tiger shrimp
1/2 cup (120 ml) flour
1/4 cup (60 ml) cocoa powder
4 egg whites, whisked
1/2 cup (120 ml) panko breadcrumbs
1/2 cup (120 ml) coconut
1 teaspoon (5 ml) fleur de sel
3 tablespoons (45 ml) cacao nibs
1 teaspoon (5 ml) ginger powder
1 tablespoon (15 ml) olive oil
4 Wooden skewers
1 lime, zested
½ mango, diced
In a small bowl combine the apricot jam and Thai chili paste.
Place in a side cup to serve.
Preheat grill to medium or 350 F (175 C).
In a food processer, to make a coating mixture, combine cacao nibs, 1/2 the coconut, ginger powder, and fleur de sel, blitz.
Set coating mixture aside.
Soak the skewers for one hour.
Skewer the shrimp three per skewer.
In a medium bowl, combine the flour and cocoa powder.
On a shallow rimmed platter, pour the egg whites.
In a medium bowl, fold in the remaining coconut and panko into the coating mixture.
Dust the skewered shrimp with the flour mixture making sure to tap off the access flour mixture.
Dab the shrimp in the egg whites.
Coat the shrimp with the coating mixture.
Oil the grill then place the coated shrimp on the grill and close the lid.
Cook the shrimp for three minutes then flip.
Cook for three more minutes or until the shrimp are cooked.
Place the chocolate coconut shrimp on a plate topped with lime zest, accompanied with the dip, mango, and chopped cilantro
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