Coconut Unfried Shrimp
These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded, and then baked rather than deep-fried.
- ¼ cup orange marmalade
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole grain mustard
- ½ teaspoon cayenne pepper
- ¼ cup all-purpose flour (about 1 ounce)
- ½ teaspoon salt
- 2 large egg whites
- 2 tablespoons water
- ¾ cup panko (Japanese breadcrumbs)
- ½ cup sweetened flaked coconut
- 2 tablespoons canola oil
- 1 ½ pounds large raw shrimp (about 24); peeled and deveined
- Preheat the oven to 375°F. Combine the first 3 ingredients and 1/4 teaspoon of the cayenne pepper in a small bowl. Set aside until ready to serve.
- Combine remaining 1/4 teaspoon cayenne pepper, flour, and salt in a large zip-top plastic bag. Whisk together the egg whites and 2 tablespoons water in a shallow dish. Combine the panko, coconut, and oil in a separate shallow dish.
- Place the shrimp in bag with flour mixture, and shake to coat well. Dip the shrimp in egg white mixture, and roll in coconut mixture.
- Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange the shrimp in a single layer on rack, and bake at 375°F for 5 to 7 minutes or until golden brown and cooked through. Serve with reserved sauce.
Excerpted from Beach Cocktails by the editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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