Baked Coconut Shrimp
Dipping Sauce:
1 tsp curry powder
pinch of red pepper flakes
1 Tblsp honey
2 tsp rice vinegar
1 orange, zested and juiced
Shrimp:
1 cup flaked unsweetened coconut
1/2 cup plain panko breadcrumbs
6 Tblsp flour
2 large egg whites
1 lb large 21/25 count shrimp, peeled, deveined, butterflied and patted dry.
salt and pepper
Preheat oven to 450. Spray baking sheet with nonstick spray.
To make dipping sauce; toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1-2 minutes. Remove from heat and set aside.
To make the shrimp; combine the coconut, panko and flour in a bowl. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Spray lightly with nonstick cooking spray. Bake until the shrimp are golden on the outside and cooked through, about 8-10 minutes. Serve with dipping sauce. EnJOY!
