Coconut Shrimp/Sweet n' Sour Sauce

{PALEO} Coconut shrimp makes me think of vacay and I will always have a spot in my heart (and stomach) for some good coconut shrimp! This is a much healthier version of the usually-fried coconut shrimp. I made mine with my air fryer, but you can bake them in the oven too. I also made homemade sweet n sour sauce for dipping, as store-bought often has gluten for one, but also has a lot of added junk and refined sugars. Let me know if you try, one of my new go-to dinners!*asterisks indicate subs available, the subs will be listed at the bottom after the recipe

For the shrimp:

• 1 lb raw jumbo shrimp

• 1 1/2 C unsweetened shredded coconut

• 1/2 C egg whites*

• 1 C arrowroot starch*

• 1/2 tsp cayenne or spice of choice

For the sweet n' sour sauce:

• 1/4 C honey

• 2 T rice vinegar

• 1/4 C water

• 2 T coconut aminos*

• 1 1/2 T tomato paste

• 1 tsp grated ginger

• Red pepper flakes if desired

How to (shrimp):

1.  Make sure shrimp is thawed before starting; put arrowroot starch*, egg whites*, and coconut into separate bowls, sort of making an assembly line

2. Add cayenne to arrowroot starch* and mix with a fork

3. Dip each shrimp into starch* mixture, then egg whites, and then coat with the coconut (pictures included below might be helpful for how I set up) and either set into your air fryer basket, or on a baking sheet lined with tin foil

4. Set air fryer to 350 º F and set the timer for 15 minutes; flip 3-4 times to ensure equal crispiness! (if using the oven, just bake at 400 º F for 15, also flipping throughout)

5. That is IT! Serve with sweet n' sour and any sides you'd like! Rice would go great with this meal :-)

How to (sauce):

1. Place everything EXCEPT tomato paste in a pot over medium heat

2. Bring to a boil, then reduce to a simmer for 12-15 minutes, until the sauce starts to thicken a little

3. Remove from heat and stir in tomato paste until well combined (I used a rubber spatula and squished it up against the sides to get it completely smooth)

4. Refrigerate if desired, or serve warm with the shrimp!

*whole eggs can be used in place of egg whites. I've done it! It just makes the shrimp a more saturated color due to the yolks*arrowroot starch can be substituted with the same amount of cornstarch or tapioca flour*coconut aminos can be substituted with tamari, or soy sauce if you are not gluten free

xo, Celiac Sweetie