Coconut (Un-)Fried Shrimp

Coconut (Un-)Fried Shrimp Recipe
Photo: Jennifer Davick

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

Yield:

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

Recipe from

Coastal Living

Recipe Time

Prep: 18 Minutes
Cook: 5 Minutes

Nutritional 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

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

Preparation

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.

Jackie Mills, R.D.,

Coastal Living

February 2011
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