Recipe

Coconut Shrimp With Apricot Dipping Sauce Recipe

	Midgelet / All my dishes 8 months, 2 weeks ago from Light and Tasty! 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. Prep:60m Cook:9m Servings:5	Midgelet
	light and tasty coconut shrimp panko apricot cilantro healthy

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Fans

pollymotzk

peetabear

chefmeow

dagnabbit

lacrenshaw

Ingredients

1 can (14 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 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

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 and discard marinade.

Dip shrimp in flour and egg whites, then roll in crumb

mixture.

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.

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Comments

chefmeow 8 months, 2 weeks ago said:
I LOVE coconut shrimp and the apricot dipping sauce here maes this recipe that much better. Great post and a very high 5.

dagnabbit 8 months, 2 weeks ago said:
FIVE
Pete

peetabear 8 months, 2 weeks ago said:
Great post... love coconut shrimp... and the apricot sauce is a nice dip...

pollymotzko 8 months, 1 week ago said:
I have some Jumbo Prawns in my freezer that have been waiting to cook into something and I think this is it. I need to get the apricot preserves-or Trader Joes makes a really good "Apricot Sauce" that comes from France. I might use that instead!

Polly Motzko

valinkenmore 5 months, 3 weeks ago said:
Oh wow - what a wonderful recipe - thanks so much and a high 5!

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