This is one of my favorite dishes ever! I love coconut shrimp (or anything rolled in coconut, haha). The original recipe didn't have you toast the panko crumbs, but after making this many times toasting and not toasting I prefer it toasted. It makes the shrimp a little more crunchy and closer to a good fried taste!
Coconut Shrimp
Servings: 8 • Serving Size: 3 shrimp, 1 tbsp sauce • Old Points: 3 pts • Points+: 4 pts
Calories: 161.6 • Fat: 3.4 g • Protein: 10.2 g • Carb: 22.2 g • Fiber: 1.8 g • Sugar: 15.7 g Sodium: 164.3
Ingredients:
1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
1 tbsp olive oil
2 tbsp all purpose flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray (I used my misto)
For the Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes (or more if you like spice!)
Directions:
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
In a medium skillet toast panko crumbs with olive oil till brown, stirring constantly. Let cool a bit before next step.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
For the sauce, combine all the ingredients and place in a small bowl.
Enjoy!
