Ingredients Jump to Instructions ↓

  1. 1 can (13 2/3 ounces) light coconut milk

  2. 1 jalapeno pepper, seeded and chopped

  3. 1/4 cup minced fresh cilantro

  4. 1-1/4 pounds uncooked medium shrimp

  5. 3/4 cup all-purpose flour

  6. 4 egg whites

  7. 3/4 cup panko (Japanese) bread crumbs

  8. 3/4 cup flaked coconut, lightly toasted

  9. 1/3 cup reduced-sugar apricot preserves

  10. 1 teaspoon spicy brown mustard

Instructions Jump to Ingredients ↑

  1. Coconut Shrimp with Dipping Sauce Recipe photo by Taste of Home 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 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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