Coconut Shrimp with Dipping Sauce

 

                    With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp would be great for any occasion, from an appetizer party to a weeknight dinner.

5 servings

• 1 can "14 ounces" light coconut milk, divided
• 1 jalapino pepper, seeded and chopped
• ¼ cup minced fresh cilantro
• 1¼ pounds uncooked medium shrimp
• ¾ cup all-purpose flour
• 4 egg whites
• ¾ cup panko bread crumbs
• ¾ cup flaked coconut, lightly toasted
• One-third cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl, cover and refrigerate.
2. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk.
3. Peel and devein shrimp, leaving tails on ; add to bag, seal and turn to coat and refrigerate for 1 hour.
4. Place flour in a shallow bowl ; in another bowl, lightly beat the egg whites.
5. In a third bowl, combine bread crumbs and coconut.
6. Drain and discard marinade.
7. Dip shrimp in flour and egg whites, then roll in crumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 400F (200C) for 7-9 minutes on each side or until lightly browned.
10. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk ; serve with shrimp.

BON APPÉTIT