Prep 15 mins
Cook 15 mins
I found this recipe this morning online and want to try it soon, I love the coconut shrimp, but never get it becsue of the calories and fat, but this recipe makes it something we can have often..On top of a flavor-boosting marinade, the secret to this recipe is a classic breading technique that uses flour, eggs and Japanese bread crumbs blended with shredded coconut. The shrimp are then baked instead of deep-fried, but still get that nice crunch. Time does not include the 1 hr marinate time.
- 1 (14 ounce) can light coconut milk (divided)
- 1 jalapeno pepper, seeded and chopped
- 1⁄4 cup fresh cilantro, minced
- 1 1⁄4 lbs medium raw shrimp, peeled and deveined
- 3⁄4 cup all-purpose flour
- 4 egg whites
- 3⁄4 cup panko Japanese-style bread crumbs
- 3⁄4 cup flaked coconut, lightly toasted
- 1⁄3 cup low-sugar apricot preserves
- 1 teaspoon spicy brown mustard
- Preheat oven to 400°F Prepare a baking sheet with non-stick cooking spray, and set aside.
- In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate. In a large zip-top plastic bag, combine remaining coconut milk, jalapeño, cilantro, and shrimp. Seal the bag and turn to coat. Refrigerate for 1 hour.
- 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.
- 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 the reserved coconut milk. Serve with shrimp. Makes 5 servings.
- Note: To toast shredded coconut, spread it on a baking sheet and place it in an oven preheated to 350 F for 2 to 3 minutes until lightly browned.