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, inspired by The McCormick 2025 Flavor of the Year: Aji Amarillo. This popular Peruvian pepper offers moderate chile heat with a bright color and pop of tropical flavor delivering the promise of island vibes.
This recipe is featured as part of the Tropical Vibes Trend of our Flavor Forecast 25th Edition.
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.
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.
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.)
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.
Meanwhile, mix cabbage, lime juice, sugar and salt in medium bowl. Let stand while preparing shrimp to allow flavors to blend.
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.
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.
