Taste of Home
Fast Coconut Shrimp
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 2 dozen (1-1/3 cups sauce).
Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.—Elaine Bonica, Bethel, Maine
Ingredients
-
1 large egg
-
1 tablespoon water
-
1 cup panko bread crumbs
-
1 cup sweetened shredded coconut
-
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
-
Oil for deep-fat frying
-
1 jar (12 ounces) orange marmalade
-
1/4 cup rum
Directions
-
1.
In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture.
-
2.
In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels.
-
3.
Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.
Nutrition Facts
1 each: 103 calories, 4g fat (1g saturated fat), 37mg cholesterol, 60mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
© 2024 RDA Enthusiast Brands, LLC