Coconut (Un-)Fried Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 0.0%
  • Fat: 13g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22g
  • Carbohydrate: 32g
  • Fiber: 1g
  • Cholesterol: 168mg
  • Iron: 0.0mg
  • Sodium: 613mg
  • Calcium: 0.0mg

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. 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. 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. 3. Place shrimp in bag with flour mixture; shake to coat well. Dip shrimp in egg white mixture, and roll in coconut mixture.
  4. 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.
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Coconut (Un-)Fried Shrimp Recipe at a Glance
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