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Coconut Shrimp with Dipping Sauce Recipe
Coconut Shrimp with Dipping Sauce Recipe photo by Taste of Home
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Coconut Shrimp with Dipping Sauce Recipe

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4.5 6 14
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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.
TOTAL TIME: Prep: 1 hour + marinating Bake: 15 min.
MAKES:5 servings
TOTAL TIME: Prep: 1 hour + marinating Bake: 15 min.
MAKES: 5 servings

Ingredients

  • 1 can (13.66 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 large 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

Nutritional Facts

10 each: 324 calories, 11g fat (8g saturated fat), 168mg cholesterol, 316mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Directions

  1. 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.
  2. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
  3. Place on a baking sheet coated with cooking spray. Bake at 400° 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Coconut Shrimp with Dipping Sauce in Light & Tasty February/March 2007, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Coconut Shrimp with Dipping Sauce

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
ojc0806 User ID: 4482783 247598
Reviewed Apr. 28, 2016

"Perfect! I made it for my husband's birthday and he loved it."

MY REVIEW
MomNErin User ID: 1757878 66531
Reviewed Nov. 29, 2011

"I thought it tasted delicious, but it was tedious and hard to make! Maybe it's just me, but I have a hard time getting the breading to stick! It was frustrating!"

MY REVIEW
ejt325 User ID: 4790999 161121
Reviewed Jan. 20, 2011

"Fantastic!"

MY REVIEW
DRUST User ID: 1546420 92981
Reviewed Mar. 25, 2010

"I found this recipe in the newspaper several years ago and have made it many times. It's a little tiresome to do all of the breading, but the result is well worth it! My husband is always delighted to hear that we're having Coconut Shrimp for dinner!"

MY REVIEW
KKetchum User ID: 4434157 66530
Reviewed Oct. 8, 2009

"This shrimp was amazing! The sauce was excellent I will definintly make this one again."

MY REVIEW
juju3 User ID: 748746 93316
Reviewed Jan. 28, 2009

"sounds alot like shrimp appetizer served at Bone Fish Grill. I can't wait to try this on my family."

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