Ingredients
DIP
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1/2 cup (120 ml) apricot jam
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2 tablespoons (30 ml) Thai chili paste
SHRIMP
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3/4-pound 16/20 tiger shrimp
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1/2 cup (120 ml) flour
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1/4 cup (60 ml) cocoa powder
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4 egg whites, whisked
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1/2 cup (120 ml) panko breadcrumbs
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1/2 cup (120 ml) coconut
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1 teaspoon (5 ml) fleur de sel
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3 tablespoons (45 ml) cacao nibs
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1 teaspoon (5 ml) ginger powder
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1 tablespoon (15 ml) olive oil
EQUIPMENT
TO GARNISH
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1 lime, zested
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½ mango, diced
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Cilantro, chopped
Directions
DIP
- In a small bowl combine the apricot jam and Thai chili paste.
- Place in a side cup to serve.
SHRIMP
- 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.
TO SERVE
- Place the chocolate coconut shrimp on a plate topped with lime zest, accompanied with the dip, mango, and chopped cilantro
