Coconut Shrimp with two dips
Carol
Three dip choices for these succulent shrimp.
ingredients
Coconut Shrimp- 1 pound large shrimp, peeled and deveined.
- 2 egg whites
- 1/3 cup coconut
- 1/2 cup Panko bread crumbs
- !/2 tsp. seasoned salt
- 1/2 tsp. cayenne
- 1 cup shredded coconut
- 1 cup chopped mango
- 2 tbsp finely chopped bell pepper
- 2 Tbsp. finely chopped sweet onion
- 1 small jalapeño finely chopped
- 1 tbsp. lime juice
- 1 tbsp. chopped parsley
- Combine all ingredients in small bowl; cover and refrigerate until ready to use.
- 1 small jalapeño finely chopped
- 1 cup apple jelly
- 2 tbsp. cider vinegar
- 1 tbsp. Dijon mustard
- 1 tsp. hot sauce
- Heat all ingredients in small pan until jelly is melted and all ingredients are incorporated. Pour into serving dish
directions
For Coconut Shrimp
- 1
Rinse shrimp and pat dry with paper towels. Combine cornstarch, seasoned salt and cayenne in small bowl. Mix coconut and bread crumbs in another small bowl. Beat egg whites with a fork until frothy.
- 2
Dip shrimp into cornstarch mixture, then egg white mixture, then dredge with coconut mixture pressing down with fingers to help crumbs adhere. Place on greased baking sheet and repeat with remaining shrimp. Heat oven to 400° Spray shrimp with nonstick spray, and bake 4 min. Turn shrimp and spray again, bake another 4 min or until shrimp are cooked through and the coating is lightly browned. Serve immediately.
Source: Carol
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