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Coconut (Un-)Fried Shrimp

Photo: Jennifer Davick
Prep time 18 mins
Cook time 5 mins
Yield

Makes 4 servings (serving size: 6 shrimp and 1 tablespoon sauce)

These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded, and then baked rather than deep-fried.

Ingredients

  • 1/4 cup orange marmalade
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon ground red pepper, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup sweetened flaked coconut
  • 2 tablespoons canola oil
  • 1 1/2 pounds large shrimp (about 24), peeled and deveined

Nutrition Information

  • calories 336
  • caloriesfromfat 0.0 %
  • fat 13 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22 g
  • carbohydrate 32 g
  • fiber 1 g
  • cholesterol 168 mg
  • iron 0.0 mg
  • sodium 613 mg
  • calcium 0.0 mg

How to Make It

  1. Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.

  2. Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.

  3. Place shrimp in bag with flour mixture; shake to coat well. Dip shrimp in egg white mixture, and roll in coconut mixture.

  4. Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange shrimp in a single layer on rack, and bake at 375° for 5 to 7 minutes or until golden brown and cooked through. Serve with sauce.