Coconut Shrimp

I saw these jumbo shrimp at Fred Meyer and just had to make something with them. I was hoping to make a healthy version of coconut shrimp that actually tasted as good as deep fried. I looked over a lot of different recipes for oven baked coconut shrimp and put this together and it was amazing. 

 

Ingredients:

12 extra large shrimp

1/2 cup shredded coconut

1/4 cup panko bread crumbs
 3 tablespoons flour

2 egg whites
Dash of sriracha sauce
Spray canola oil

 

Dipping sauce:

1 tablespoon catsup

1 tablespoon honey

2 teaspoons rice wine vinegar

Juice of 1 orange

Zest of 1 orange

1 teaspoon curry powder

Pinch red pepper flakes

Dash of sriracha sauce

Salt & pepper

 

Preparation:

For the dipping sauce combine all the ingredients in a small bowl and set a side.

 

To make the coconut shrimp, beat 2 egg white with a dash of sriracha and put into a shallow bowl. Combine the shredded coconut, panko bread crumbs and flour and put into a shallow bowl.

 

Make sure your shrimp are dry for the next step. Dip a shrimp into the egg whites and then into the coconut bread crumb mixture. Coat all sides of the shrimp and shake off any excess and put onto a baking pan. Repeat the process for the rest of the shrimp.

 

Heat the oven to 450 degrees. Take the spray canola oil and give a good spray to the shrimp. Put the shrimp in the oven and cook for 8 - 10 minutes.

To serve, place the dipping sauce in a small bowl in the center of a plate. Take the coconut shrimp and place around the outside of the dipping sauce on the plate. Garnish with diced green onions and crushed nuts.