Chocolate Coconut Shrimp

Ease of preparation rating: Medium
Yield: 4 servings

Ingredients:

For the shrimp:

3/4-pound 16/20 tiger shrimp

1/2 cup (120 ml) flour

¼ cup (60 ml) cocoa powder

4 egg whites, whisked

½ cup (120 ml) panko breadcrumbs

½ 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

For the dip:

½ cup (120 ml) apricot jam

2 tablespoons (30 ml) Thai chili paste

To serve:

1 lime, zested

½ mango, diced

Cilantro, chopped

Special equipment:

4 Wooden skewers

Method:

For the dip:

In a small bowl combine the apricot jam and Thai chili paste.

Place in a side cup to serve.

For the shrimp:

Preheat grill to medium or 350 F (175 C).

In a food processer, to make a coating mixture, combine cacao nibs, ½ the coconut, ginger powder, and fleur de sel, blitz.
Set coating mixture aside.

Soak the skewers for 1 hour.

Skewer the shrimp 3 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 3 minutes then flip.

Cook for 3 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

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.