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Coconut Shrimp with Dipping Sauce

With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from weeknight dinner to special event.

5 ServingsPrep: 1-1/4 hours + marinating Bake: 15 min.

Ingredients

1 can (14 ounces) light coconut milk, divided
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1-1/4 pounds uncooked medium shrimp
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko (Japanese) bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup reduced-sugar apricot preserves
1 teaspoon spicy brown mustard

Directions

Place 2 tablespoons coconut milk in a small bowl; cover and
refrigerate. In a large resealable plastic bag, combine the
jalapeno, cilantro and remaining coconut milk. Peel and devein
shrimp, leaving tails on. Add to bag; seal and turn to coat.
Refrigerate for 1 hour.
Place flour in a shallow bowl. In another bowl, lightly beat the egg
whites. In a third bowl, combine bread crumbs and coconut. Drain and
discard marinade. Dip shrimp in flour and egg whites, then roll in
crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 400°

2 of 2

Coconut Shrimp with Dipping Sauce (continued)

Directions (continued)

for 7-9 minutes on each side or until lightly browned. Meanwhile,
for dipping sauce, add preserves and mustard to the reserved coconut
milk. Serve with shrimp. Yield: 5 servings.

Nutrition Facts: about 10 shrimp with 5 teaspoons sauce equals 324 calories, 11 g fat (8 g saturated fat), 168 mg cholesterol, 316 mg sodium, 30 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 fat.