Ingredients for Crunchy Coconut Shrimp
- 1/2 cup coconut milk
- Jalapeno Pepper
- 2 tablespoons chopped fresh cilantro
- Medium Shrimp
- All Purpose Flour
- 2 large egg whites
- Panko Breadcrumbs
- Flaked Coconut
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How to Make Crunchy Coconut Shrimp
- Preheat oven to 400°F (200°C).
- In a resealable bag, combine 1/2 cup coconut milk, 1/4 teaspoon black pepper, 2 tablespoons chopped fresh cilantro, and 1 pound (450g) peeled and deveined shrimp.
- Seal the bag, ensuring all shrimp are coated in the mixture. Refrigerate for at least 60 minutes (or up to 2 hours for maximum flavor).
- Prepare three shallow dishes: one with 1 cup all-purpose flour, one with 2 large egg whites lightly beaten, and one with a mixture of 1 cup shredded coconut and 1/2 cup breadcrumbs.
- Remove shrimp from the marinade. Dredge each shrimp in flour, shaking off excess. Dip in egg whites, then thoroughly coat in the coconut-breadcrumb mixture.
- Arrange shrimp in a single layer on a baking sheet lined with parchment paper.
- Bake for 7-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
- Serve immediately with your favorite dipping sauce (see suggestion below).
- **Easy Apricot Mustard Dipping Sauce:** Whisk together 1 teaspoon Dijon mustard and 1/3 cup apricot preserves until smooth.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
45g
Fat
83g
Carbs
13g
