Bobby’s Lighter Coconut Shrimp

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By Bobby Deen

478 Fewer Calories
41 g Less Fat

Bobby’s Lighter Coconut Shrimp

Ingredients:
1/2 cup orange marmalade fruit spread (Smucker’s Simply Fruit)
2 teaspoons rice vinegar
1 teaspoon curry powder
Pinch crushed red pepper flakes
6 tablespoons plain panko bread crumbs
1/2 cup flaked unsweetened coconut
3 tablespoons all-purpose flour
2 large egg whites
1 pound large shrimp, peeled (tails left on), deveined, butterflied, and patted dry (21 – 25 count)

Directions

Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.

To make the dipping sauce, combine the marmalade, vinegar, curry powder, and red pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 – 2 minutes. Remove from the heat; set aside. 

To make the shrimp, combine the panko, coconut, and flour on a sheet of wax paper. Beat the egg whites in a medium bowl until slightly frothy. Add the shrimp and toss to coat. Lift each shrimp from the egg whites, letting the excess dip off the shrimp, then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 – 10 minutes. Serve with the sauce.

Per Serving: 215 Cal (31% from Fat, 32% from Protein, 37% from Carb); 19 g Protein; 8 g Tot Fat; 6 g Sat Fat; 1 g Mono Fat; 21 g Carb; 3 g Fiber; 8 g Sugar; 59 mg Calcium; 3 mg Iron; 184 mg Sodium; 115 mg Cholesterol

Yield:  6 servings
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Moderate

Original recipe courtesy Paula Deen:  Coconut Fried Shrimp with Dipping Sauce
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

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Reader Comments:

What a Great Idea this is to lighten up your favorite recipes!!!  When will we see “Bobby Lightens It Up!” cookbook?  I will be the first to buy one!

By Diane Nelson on December 09, 2010

I can’t wait to try this recipe, sounds yummy.

By Arlette on September 21, 2010

I so enjoy watching your mom and you working so close together, My daughter likes to take my recipes and tweak them too.Some of mine were passed down from my great grandmother so I have done my fair share of tweaking my 100+ old recipes.
Food service, cooking, entertaining has always been my favorite thing to do.
Keep them coming. Best wishes.
Lynn Byers McClellan

By Lynn Byers McClellan on September 15, 2010

This sounds awesome!  I make a coconut shrimp that involves frying and was wanting a lighter version.  THANKS!

By Hope on September 15, 2010

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am