Coconut Shrimp with Apricot Dipping SauceFrom midgelet 7 years ago
- 1 can (14 ounces) light coconut milk, divided shopping list
- 1 jalapeno pepper, seeded and chopped shopping list
- 1/4 cup minced fresh cilantro shopping list
- 1-1/4 pounds uncooked medium shrimp shopping list
- 3/4 cup all-purpose flour shopping list
- 4 egg whites shopping list
- 3/4 cup panko (Japanese) bread crumbs shopping list
- 3/4 cup flaked coconut, lightly toasted shopping list
- 1/3 cup reduced-sugar apricot preserves shopping list
- 1 teaspoon spicy brown mustard shopping list
How to make it
- 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
- Place on a baking sheet coated with nonstick 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.
People Who Like This Dish 6
The Cookmidgelet Eastern, USA
The Rating5 people
I LOVE coconut shrimp and the apricot dipping sauce here maes this recipe that much better. Great post and a very high 5.chefmeow in Garland loved it
Petedagnabbit in Barrie loved it
great post... love coconut shrimp... and the apricot sauce is a nice dip...peetabear in mid-hudson valley loved it
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