Coconut Shrimp with Dipping Sauce

1 can (14 oz) light coconut milk
1 jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh cilantro
1-1/4 lbs. uncooked medium shrimp, peeled and deveined, but with tails left on
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup apricot preserves
1 tsp. spicy brown mustard

Place 2 Tbsp. coconut milk in a small bowl; cover and refrigerate.  Combine remaining coconut milk with jalapeno and cilantro in a large resealable plastic bag.  Add shrimp; refrigerate for 1 hour.  Place flour in a shallow bowl.  In another bowl, lightly beat egg whites.  In a third bowl, combine bread crumbs and coconut.  Drain and discard marinade (bits of jalapeno and cilantro will cling to shrimp).  Dip shrimp in flour, then egg whites, then roll in crumb mixture.  Place on a baking sheet lined with parchment paper, or on a rach.  Bake at 400 for 15-18 minutes, turning once halfway through.  For dipping sauce, combine apricot preserves, mustard, and reserved coconut milk; serve with shrimp.  Makes 5-6 servings.


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