Prep 30 mins
Cook 9 mins
Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper.
- 14 ounces unsweetened light coconut milk, divided
- 1 jalapeno pepper, seeded and chopped
- 1⁄4 cup minced fresh cilantro
- 1 1⁄4 lbs uncooked medium shrimp, peeled and deveined, tails left on
- 3⁄4 cup all-purpose flour
- 4 egg whites
- 3⁄4 cup panko breadcrumbs (Japanese)
- 3⁄4 cup flaked coconut, lightly toasted
- 1⁄3 cup low-sugar apricot preserves
- 1 teaspoon spicy brown mustard
- Preheat oven to 400 F (200 C).
- Prepare a baking sheet with nonstick cooking spray.
- In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
- In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
- Seal bag and turn to coat.
- Refrigerate for 1 hour.
- Place flour in a shallow bowl. In another bowl, lightly beat 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.
- Place shrimp on prepared baking sheet.
- Bake for 7 to 9 minutes on each side or until lightly browned.
- Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
- Serve with shrimp.