Such a great recipe from March’s Everyday Food. I’m not a huge fan of shrimp, but I loved these. We devoured them all quite quickly and I can’t wait to make them again. Enjoy!
Baked Coconut Shrimp
3 T. vegetable oil
1 1/2 c. panko (Japanese breadcrumbs)
1/2 c. sweetened shredded coconut, roughly chopped
1/2 c. Dijon mustard
1/2 t. curry powder
2 large egg whites
1 lb. large shrimp, peeled and deveined, tails left on
1 lime, cut into wedges
1 1/2 c. panko (Japanese breadcrumbs)
1/2 c. sweetened shredded coconut, roughly chopped
1/2 c. Dijon mustard
1/2 t. curry powder
2 large egg whites
1 lb. large shrimp, peeled and deveined, tails left on
1 lime, cut into wedges
- Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
- In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
- Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.
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