Coconut Shrimp with Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 5 |
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With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from weeknight dinner to special event. Ingredients:
1 can (13.66 ounces) light coconut milk, divided |
1 jalapeno pepper, seeded and chopped |
1/4 cup minced fresh cilantro |
1-1/4 pounds uncooked medium shrimp |
3/4 cup king arthur unbleached all-purpose flour |
4 egg whites |
3/4 cup panko (japanese) bread crumbs |
3/4 cup flaked coconut, lightly toasted |
1/3 cup reduced-sugar apricot preserves |
1 teaspoon spicy brown mustard |
Directions:
1. Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
2. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
3. Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp. Yield: 5 servings.
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