Skinny Coconut Shrimp

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I am super excited to be sharing this recipe post with you because it is SO good and the fact that is a lighter way to make a classic is just the icing on the cake! Even though these are baked instead of fried, they are bursting with bold flavors and (if you ask me) just as good as the real thing. Instead of the typical breading process the shrimp are dipped into seasoned dijon mustard and egg whites then coated in toasted panko and coconut. I also made a super simple apricot dipping sauce that not only added a sweet & spicy kick, the colors looked fantastic. I plated it like this on THESE little spoons to show how fantastic these would be for a party (labor day maybe?).  I served ours with some jasmine rice that I tossed with a little lime juice and cilantro which was also a really great combination!

Recipe adapted from Martha Stewart’s Coconut-Crusted Shrimp, found HERE.

Preheat your oven to 375 degrees and set a cooling rack in a rimmed baking sheet. Heat 3 tbsp vegetable oil over medium heat in a medium sauté pan. Add 1 1/2 cups panko breadcrumbs to the hot oil (1) and toast until golden brown, stirring frequently, about 5 minutes (2). While that’s happening, whisk together 1/2 cup dijon mustard, 1 tsp curry powder and 2 large egg whites in a small bowl (3). Peel and devein (but leave the tails on) 1 pound large shrimp and lightly pat them dry with a paper towel. Put the toasted panko in a bowl and add 1/2 cup sweetened shredded coconut, then set up a breading station with the dijon mixture, the shrimp and the panko mixture (4). Dip each shrimp in the dijon mixture to coat, then into the panko mixture using your hands to press the panko & coconut into the shrimp… lay the shrimp on their sides on your rack lined baking sheet (5). Bake until opaque throughout, 10 – 12 minutes. While the shrimp are baking, make your dipping sauce: In a small bowl whisk together 1/2 cup apricot preserves (I used a sugar free mix of apricot, peach & passionfruit), 1 tsp red pepper flakes, the zest and juice from 1/2 fresh lime (6).

Skinny Coconut Shrimp How To

Serve the shrimp with the dipping sauce and lime wedges. Be sure to check out the seafood category in the recipes tab (HERE) to get many more seafood recipes!

Skinny Coconut Shrimp

Serves 4

3 tbsp vegetable oil

1 1/2 cups panko breadcrumbs

1/2 cup sweetened shredded coconut

1/2 cup dijon mustard

1 tsp curry powder

2 large egg whites

1 pound peeled and deveined shrimp

2 limes, 1 1/2 cut into wedges, the rest for dipping sauce

1/2 cup apricot preserves

1 tsp red pepper flakes

Preheat your oven to 375 degrees and set a cooling rack in a rimmed baking sheet. Heat the oil over medium heat in a medium sauté pan. Add the panko to the hot oil and toast until golden brown, stirring frequently, about 5 minutes. While that’s happening, whisk together the dijon, curry and egg whites in a small bowl. Lightly pat the shrimp dry with a paper towel. Put the toasted panko in a bowl and add the coconut to it then set up a breading station with the dijon mixture, the shrimp and the panko mixture. Dip each shrimp in the dijon mixture to coat, then into the panko mixture using your hands to press the panko & coconut into the shrimp… lay the shrimp on their sides on your rack lined baking sheet. Bake until opaque throughout, 10 – 12 minutes. While the shrimp are baking, make your dipping sauce by whisking together to preserves, the zest and juice from 1/2 a lime and the red pepper flakes. Serve the shrimp with the dipping sauce and the lime wedges.

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