Coconut Shrimp with an Easy Two Ingredient Dipping Sauce
There’s nothing like the sweet taste of coconut crusted shrimp baked to perfection and served with a sweet and tangy two ingredient sauce for a mid week dinner.
Servings 4
Ingredients
- 1 pound raw large jumbo shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/3 cup cornstarch
- 2 egg whites, beaten until frothy
- 1 cup shredded coconut
- 1 cup Panko breadcrumbs
- 1/2 cup orange or apricot marmalade
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix the cornstarch and salt in a small 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.