SERVINGS: 4 | PREPTIME: 20MINS
COOKING TIME: 25 MINS | THCMG/SERVING: 12.5MG
INGREDIENTS:
1 lb jumbo shrimp1 cup shredded coconut1 cup breadcrumbs½ cup gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)6 tbsp vegan eggs (I use JUST Egg)1 ½ tsp sea salt¾ tsp black pepper½ tsp garlic powder½ tsp onion powder¼ tsp ground ginger¼ cup Mav SauceSweet Chili SauceOil (for frying)Sriracha (for garnish)
