Crunchy Coconut Shrimp

Submitted by acetate3

"A simple and tasty appetizer that could also serve as a full meal with some noodles and veggies."

 

• Ready In: 29mins
• Ingredients: 8
• Serves: 5

ingredients

• 1 (14 ounce) can coconut milk
• 1 jalapeno pepper, seeded and chopped
• 1⁄4 cup minced cilantro
• 1 1⁄4 lbs uncooked medium shrimp, peeled and de-veined, tails on
• 3⁄4 cup all-purpose flour
• 4 egg whites
• 3⁄4 cup panko breadcrumbs
• 3⁄4 cup flaked coconut, toasted

directions

1. Preheat oven to 400 degrees F.
2. Combine coconut milk, pepper, cilantro and shrimp in a sealable bag. Coat shrimp with mixture and refrigerate bag for 60 minutes.
3. Dip shrimp in flour, then egg whites, then roll it in the coconut and bread crumbs.
4. Bake for 7 minutes each side.
5. Serve with dipping sauce of your choice. Nice and easy sauce can be made with 1 teaspoons of mustard and 1/3 cup apricot preserves.

Reviews

[Baby Kato]

These shrimp were very very tasty. The added coconut milk and jalapeno really kick this up a notch. I had to go out so left the shrimps in the marinade for most of the day, so the shrimp had a really pronounced flavour. We loved these and will make again. Thanks for sharing.