Coconut Shrimp Bowl with Guava BBQ Sauce

Name: Coconut Shrimp Bowl with Guava BBQ Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound jumbo shrimp peeled and deveined; 1 tbsp vegetable oil; 2 tsps sea salt grinder; 1/2 tsp black peppercorn grinder; 1 tsp Onion Powder; 1 cup flour; 2 eggs lightly beaten; 1/4 cup aji amarillo paste; 1 1/2 cups panko bread crumbs; 1 1/2 cups sweetened shredded coconut; 1/2 cup guava paste; 2/3 cup water; 2 tbsps classic worcestershire sauce; 1 tsp paprika smoked; 2 tbsps white vinegar; 1 tsp sea salt grinder; 1 tbsp tomato paste; 1 tbsp canola oil; 1/2 pound red cabbage shredded; 1 tbsp fresh lime juice; 1 tsp sugar; 1/2 tsp sea salt grinder; 4 cups hot cooked white rice; Sliced cucumbers; Sliced watermelon radishes; Yellow cherry tomatoes halved

In this beauty of a bowl, crunchy coconut shrimp take center stage on a bed of fluffy rice and cabbage slaw, with a wonderfully fruity and smoky guava BBQ sauce. Double-coated for a supremely crunchy crust, shrimp are dredged and dipped in an Aji Amarillo spiked egg wash, in... Read More Read Less

20m

PREP TIME

20m

COOK TIME

26

INGREDIENTS

Servings: 4

Ingredients

Aji Coconut Shrimp
1 pound jumbo shrimp, peeled and deveined
1 tablespoon vegetable oil
2 teaspoons McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper Grinder
1 teaspoon Lawry's® Onion Powder
1 cup flour
2 eggs, lightly beaten
1/4 cup aji amarillo paste
1 1/2 cups panko bread crumbs
1 1/2 cups sweetened shredded coconut
Guava BBQ Sauce
1/2 cup guava paste
2/3 cup water
2 tablespoons French's® Classic Worcestershire Sauce
1 teaspoon McCormick® Smoked Paprika
2 tablespoons white vinegar
1 teaspoon McCormick® Sea Salt Grinder
1 tablespoon tomato paste
1 tablespoon canola oil
To Assemble Bowls
1/2 pound red cabbage, shredded
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon McCormick® Sea Salt Grinder
4 cups hot cooked white rice Substitutions available
- brown rice
Sliced cucumbers
Sliced watermelon radishes Substitutions available
- red radishes
Yellow cherry tomatoes, halved

KEY PRODUCTS

INSTRUCTIONS

1 For the Coconut Shrimp, place shrimp in large bowl. Drizzle with oil, and sprinkle with salt, pepper, and onion powder, tossing to season evenly. Set aside. Place flour in medium bowl. Mix eggs and aji paste in separate medium bowl. Finally, mix panko and shredded coconut in a third bowl or shallow dish.
2 Working in batches, coat seasoned shrimp in flour, then dip in egg mixture. Transfer to coconut-panko mixture, pressing to adhere. Dip again in egg mixture and then back into panko mixture, pressing again to adhere.
3 Place coated shrimp in single layer on foil-lined baking sheets. Cover with plastic wrap and place in freezer about 30 to 45 minutes or until firm. (Shrimp can be frozen overnight, if desired.)
4 For the Guava Sauce, place guava paste and water in blender container. Cover; blend on high until smooth. Transfer mixture to small saucepan. Add Worcestershire Sauce, smoked paprika, white vinegar, salt and tomato paste. Bring mixture to boil on medium-high heat. Reduce heat; simmer 5 minutes or until slightly thickened. Cool slightly. Transfer mixture to blender container. Add oil. Cover and blend on high 15 to 30 seconds or until well blended and smooth. Refrigerate in airtight container until ready to serve.
5 Meanwhile, mix cabbage, lime juice, sugar and salt in medium bowl. Let stand while preparing shrimp to allow flavors to blend.
6 When ready to cook the shrimp, heat about 2 inches of oil in large deep saucepan or cast-iron skillet on medium heat until temperature reaches about 350°F and 365°F, do not fill more than 2/3 of the way with oil. Working in batches, carefully place shrimp in hot oil. Cook until golden brown and crispy. Remove shrimp using slotted spoon and transfer to paper towel-lined plates or wire rack to drain. Keep warm.
7 To assemble bowls spoon rice into 4 serving bowls. Top with cabbage slaw, cucumbers, radishes and tomatoes. Top with Aji Coconut Shrimp and Drizzle generously with Guava BBQ Sauce. Serve immediately.