Bobby’s Lighter Coconut Shrimp
By Deen BrothersJUMP TO RECIPE
Prep time: 20 min
Cook time: 10 min
- 1/2 cup orange marmalade fruit spread
- 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
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.