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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 an easy weeknight dinner to special event.
  • 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 bread crumbs
  • 3/4 cup sweetened shredded 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 shrimp 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° 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.
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