Lighter Coconut Shrimp
By Bobby Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 1/2 cup orange marmalade
- 2 teaspoons rice vinegar
- 1 teaspoon curry powder
- 1 pinch crushed red pepper flakes
- 6 tablespoons panko
- 1/2 cup flaked unsweetened coconut
- 3 tablespoons all purpose flour
- 2 large egg whites
- 1 lb large tails left on, deveined, butterflied, and patted dry shrimp
Preheat the oven to 450 °F. Spray a baking sheet with non-stick 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, 1â2 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, 8â10 minutes. Serve with the sauce.