Coconut Shrimp With Dipping Sauce (Baked) Recipe

Name: Coconut Shrimp With Dipping Sauce (Baked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces unsweetened light coconut milk, divided; 1 jalapeno pepper, seeded and chopped; ¼ cup minced fresh cilantro; 1 14 lbs uncooked medium shrimp, peeled and deveined, tails left on; ¾ cup all-purpose flour; 4 egg whites; ¾ cup panko breadcrumbs (Japanese); ¾ cup flaked coconut, lightly toasted; ⅓ cup low-sugar apricot preserves; 1 teaspoon spicy brown mustard

Servings: persons

14 ounces unsweetened light coconut milk, divided
1 jalapeno pepper, seeded and chopped
¼ cup minced fresh cilantro
1 14 lbs uncooked medium shrimp, peeled and deveined, tails left on
¾ cup all-purpose flour
4 egg whites
¾ cup panko breadcrumbs (Japanese)
¾ cup flaked coconut, lightly toasted
⅓ cup low-sugar apricot preserves
1 teaspoon spicy brown mustard

1
Preheat oven to 400 F (200 C).
2
Prepare a baking sheet with nonstick cooking spray.
3
In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
4
In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
5
Seal bag and turn to coat.
6
Refrigerate for 1 hour.
7
Place flour in a shallow bowl.
8
In another bowl, lightly beat egg whites.
9
In a third bowl, combine bread crumbs and coconut.
10
Drain shrimp and discard marinade.
11
Dip shrimp in flour and egg whites, then roll in crumb mixture.
12
Place shrimp on prepared baking sheet.
13
Bake for 7 to 9 minutes on each side or until lightly browned.
14
Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
15
Serve with shrimp.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 ounces unsweetened light coconut milk, divided, 1 jalapeno pepper, seeded and chopped, ¼ cup minced fresh cilantro, 1 14 lbs uncooked medium shrimp, peeled and deveined, tails left on, and more.

Yes, Coconut Shrimp With Dipping Sauce (Baked) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp With Dipping Sauce (Baked)

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