There's nothing like the sweet taste of coconut crusted shrimp baked to perfection and served with a sweet and tangy dipping sauce for a mid week dinner.
My kids are busy and I don't always have time to fix a family dinner. Many nights I'm on the hunt for easy and healthy dinners that are quick to prepare.
This recipe combines Panko breadcrumbs and sweetened coconut flakes which gives the shrimp a crunchy, crispy texture.
My refrigerator door is usually stocked with plenty of preserves and apricot or orange marmalade serve as the perfect dipping sauce to go with the coconut coated shrimp.
This recipe is delicious fried but if you're in search of a healthier version, 20 minutes in the oven results in sweet and crunchy shrimp with little cleanup.
Baked Coconut Crusted Shrimp with a Marmalade Sauce
Serves 4. Total time: 30 minutes. Printable recipe.
- 1 pound raw large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/3 cup cornstarch
- 2 egg whites, beaten until frothy
- 1 cup sweetened shredded coconut
- 1 cup Panko breadcrumbs
- Orange or apricot marmalade
- 1 teaspoon Dijon mustard
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Mix the cornstarch and salt in a medium bowl. Beat the egg whites in a second bowl until frothy. In a third bowl, combine the breadcrumbs and coconut.
Working in an assembly line fashion, toss the shrimp in the cornstarch mixture, then dip the shrimp into the egg whites and then dredge the shrimp in the breadcrumb and coconut mixture until the shrimp is heavily coated on both sides.
Place the shrimp on the parchment lined baking sheet and bake for 15 to 20 minutes or until the coating is crispy and brown.
In a dipping bowl, mix together the Dijon mustard and add in the marmalade until the taste is sweet and tangy enough to your liking. Serve with the shrimp.