This coconut shrimp and raspberry blood orange chili sauce are perfect for entertaining a crowd! The chili sauce uses the Bolthouse Farms® Raspberry Blood Orange juice which adds a unique sweet and tangy taste.
Chili sauce: Place Bolthouse Farms® Raspberry Blood Orange Juice, vinegar, sugar and 2 tablespoons water into a saucepan and bring to a boil. Once mixture begins to boil, reduce heat and simmer until mixture reduces by one third.
Once mixture has reduced, stir in chili paste. In a small bowl whisk together the cornstarch, remaining water and salt and stir into the vinegar mixture.
Once chili sauce begins to thicken (enough to coat the back of a spoon), remove from heat and set aside to cool.
Coconut shrimp: In a shallow bowl whisk eggs together. In another shallow bowl combine shredded coconut, panko and almond meal and toss together until completely combined.
Set an assembly line up with a bowl of flour, the egg mixture, the coconut mixture, and a clean plate lined with wax paper.
Lightly season shrimp on each side with salt and pepper. Dredge each shrimp into the flour mixture, followed by the egg mixture, and finally into the coconut mixture until completely coated (making sure to shake any access coating on the shrimp after each dredging).
Refrigerate the shrimp for 30 minutes as you preheat the oil.
Fill a tall sided saucepan or Dutch oven with 2 inches of oil and heat to 350˚F.
Carefully add the shrimp into the hot oil, a few at a time, and fry for 3 to 4 minutes. Carefully flip each shrimp and continue to fry for an additional 1 to 2 minutes. Transfer fried shrimp onto baking sheet lined with a cooling rack and season with salt and pepper.
Fry remaining shrimp in batches, season and serve immediately with chili sauce and lime wedges.