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Coconut (Un-) Fried Shrimp

Coconut Shrimp

“These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded and then baked rather than deep-fried.”

Prep time: 18 minutes
Cook time: 5-7 minutes

  • 1/4 cup orange marmalade
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon ground red pepper, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup sweetened flaked coconut
  • 2 tablespoons canola oil
  • 1 1/2 pounds large shrimp (about 24), peeled and deveined
  • 1. Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.

    2. Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.

    3. Place shrimp in bag with flour mixture; shake to coat well. dip shrimp in egg white mixture and roll in coconut mixture.

    4. Please a wire rack inside a large baking pan. coat baking rack with cooking spray. Arrange shrimp in a single layer on rack and back at 375 degrees for 5-7 minutes or until golden brown and cooked through.

    5. Serve with sauce. Makes 4 servings (6 shrimp and 1 tablespoon sauce).

    Each serving: 13g fat, 3g saturated fat, 168mg cholesterol, 22g protein, 32g carbohydrates, 1g fiber, 613mg sodium

    This fabulous recipe is from the February 2011 issue of Coastal Living Magazine.


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