Photo: Baked Coconut Shrimp Recipe
Ingredients
Dipping Sauce:
- Nonstick cooking spray
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 orange, zested and juiced
Shrimp:
- 1/2 cup flaked unsweetened coconut
- 6 tablespoons plain panko breadcrumbs
- 3 tablespoons all-purpose flour
- 2 large egg whites
- 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
- Salt and freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.
To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.
To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.
Calories: 167; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 14 gram; Total carbohydrates: 14 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 95 milligrams; Sodium: 582 milligrams
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By Chef #662817
on April 20, 2013
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I made this last night with the following modifications. I used sweetened coconut as I couldn't find unsweetened. For the dipping sauce, I used 1/2 cup of orange marmalade, 2 teaspoons of dijon mustard and 1 1/2 teaspoons of horseradish.
Absolutely delicious. . . you won't miss the frying!!
By kozie33_2743622
West Fargo, ND
on April 16, 2013
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These are delicious! Very easy to make. I did 1 cup of panko, 1/2 sweetened coconut flakes and 3 Tbsp flour. I think next time I will drizzle with a little olive oil for a more golden color. I also did my own dipping sauce: 1/2 cup orange marmalade, 1/4 cup sweet thai chili sauce and 2 teaspoons of rice wine vinegar.....fantastic, sweet w/ just a little kick! This is a new staple in our house!
By ladybretton
on December 30, 2012
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Quick, easy and best of all very tasty! Easy enough to bread the shrimp ahead of time and let them rest in refrig. until ready for baking.Sauce was also delicious - I did add a dash of soy sauce to give it a bit more flavor. Also, no need to waste egg yolks - just mix your eggs and use for breading, they work just great.
Read all 9 reviews