Baked Coconut Shrimp

Use our marmalade dipping sauce or a Thai sweet chili sauce.

Serves 12 (2 shrimp each) -
Makes about 24 Shrimp

• 24 medium to large raw shrimp, butterflied (tails can be left on)
• 1/2 cup dry shredded/flaked coconut (pulse in processor if flakes are too large)
• 1 large egg
• 1/2 cup panko*
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic salt
• Pinch cayenne pepper (optional)
• Pinch white pepper (optional)

Marmalade Dipping Sauce
• 1/2 cup orange marmalade
• 1/4 cup stone ground Dijon mustard
• 1/4 cup honey
• 3-4 dashes hot sauce

Preheat oven to 425 degrees.

Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with garlic salt, onion powder and peppers. Dredge the shrimp in the flour, shaking off excess, then dip into the egg, then in the coconut crumb mixture. You will have flour left over.

Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.

For the sauce, combine all the ingredients and place in a small bowl OR Thai sweet chili sauce (available at most supermarkets in the Asian section).

Per Serving (includes a dip of sauce): 76 Calories; 2g Fat (21.1% calories from fat); 1g Saturated Fat; 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.