DescriptionOur Butterfly Coconut Shrimp are delicious on their own, but tossed in this sweet maple bacon glaze with roasted cashews and crispy bacon bits creates a decadent appetizer all will enjoy!
- 1 (1.5 lb) bag Aqua Star Butterfly Coconut Shrimp
- 1 tsp cornstarch
- 2 tsp cold water
- 4 strips bacon, chopped
- ¼ cup maple syrup
- ½ cup apple cider
- 2 Tbsp vinegar
- 2 Tbsp lemon juice
- 4 Tbsp soy sauce
- 1 Tbsp garlic, minced
- 2 tsp ginger
- ½ tsp all spice
- ½ Tbsp sesame seeds
- ¼ cup roasted cashews, chopped
- 2 green onions, thinly sliced
InstructionsPrepare the Coconut Shrimp according to package instructions.
While shrimp are cooking, prepare the glaze. In a small cup, whisk together cornstarch and water; set aside. Place chopped bacon in a small pot over medium heat, stirring occasionally. When bacon reaches desired crispness, remove with a slotted spoon and place on a paper towel-lined plate. Add maple syrup to the pot, heat for 1—2 minutes, stirring constantly. After glaze has reduced by approximately half, add the remaining ingredients (except for garnish: bacon, roasted cashews, and green onions). Continue stirring while increasing heat to high. When the glaze reaches a boil, whisk in the cornstarch mixture until the sauce thickens enough to coat a spoon.
In a large mixing bowl, toss the Coconut Shrimp with the maple bacon glaze, bacon bits and roasted cashews. Transfer to a serving plate and sprinkle with sliced green onions.