Time: 35 min.
Complexity: average
Servings: 6

Coconut shrimp is a crispy Caribbean-style appetizer made with shrimp coated in a coconut flake or shredded coconut mixed with breadcrumbs. Coconut shrimp are most often deep-fried, but baked, they're less greasy and just as delicious and mouth-watering. Peeled shrimp are first dipped in whipped egg whites, then rolled in coconut breadcrumbs and baked in the oven until crispy and golden. Serve coconut shrimp as an appetizer with a sweet and sour orange dipping sauce, or use them as an ingredient in other appetizers and salads.

Ingredients:

Dip sauce

• 1 teaspoon curry powder
• A pinch of red pepper flakes
• 1 tbsp. honey
• 2 tsp. rice vinegar
• Juice and zest of 1 orange

Shrimps

• 0.5 cup unsweetened coconut flakes
• 6 tbsp. panko breadcrumbs
• 3 tbsp. flour
• Protein of 2 large eggs
• 450 g large shrimp (20/55 pcs.), peeled, deveined (leave the tails on), butterfly-shaped and patted dry

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

curry, red pepper flakes, honey, rice vinegar, Oranges, coconut flakes, panko breadcrumbs, premium flour, eggs, shrimps

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Preparation:

Step 1
• Preheat oven to 230°C. Spray a baking sheet with cooking spray.
Step 2
• Prepare the dipping sauce: In a saucepan over medium heat, sauté the curry and red pepper for about 1 minute. Add the honey, vinegar, orange juice, and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1-2 minutes. Remove from the heat and set aside.
Step 3
• Prepare the shrimp: In a bowl or baking dish, combine the coconut, panko, and flour. In a medium bowl, beat the egg whites until lightly foamy. Season the shrimp with salt and pepper. Add them to the egg whites and stir until completely coated. Remove the shrimp one by one from the egg whites, letting any excess drip back into the bowl, and then roll them in the breadcrumb mixture, pressing firmly to adhere. Place the shrimp in a single layer on a baking sheet. Lightly spray with cooking spray. Bake the shrimp until golden brown on the outside and opaque in the middle, 8-10 minutes. Serve with the sauce.

Votes: 4