Coconut (Un-)Fried Shrimp |
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Prep Time: 18 Minutes Cook Time: 5 Minutes |
Ready In: 23 Minutes Servings: 1 |
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These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded, and then baked rather than deep-fried. Ingredients:
1/4 cup orange marmalade |
1 tablespoon fresh lemon juice |
2 teaspoons whole grain mustard |
1/2 teaspoon ground red pepper, divided |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
2 large egg whites |
3/4 cup panko (japanese breadcrumbs) |
1/2 cup sweetened flaked coconut |
2 tablespoons canola oil |
1 1/2 pounds large shrimp (about 24), peeled and deveined |
Directions:
1. Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.
2. Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.
3. Place shrimp in bag with flour mixture; shake to coat well. Dip shrimp in egg white mixture, and roll in coconut mixture.
4. Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange shrimp in a single layer on rack, and bake at 375° for 5 to 7 minutes or until golden brown and cooked through. Serve with sauce.
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