Tempting tidbits of toasty sweet coconut and a lusciously lively sauce.
Ingredients:
| Coconut Shrimp | |
| 2 cups | flaked sweetened coconut, lightly toasted |
| 1/2 cup | unbleached, all-purpose flour |
| 1/2 cup | Japanese panko crumbs |
| 1/2 tsp | cayenne pepper, or to taste |
| 1/2 tsp | salt |
| 3 | egg whites |
| 1 tbsp | fresh lime juice |
| 1 lb | large shrimp, peeled and deveined, with tails |
| canola or olive oil cooking spray | |
| Dipping Sauce | |
| 2 (6 oz) containers | Rachel's™ Kiwi Passion Fruit Lime yogurt |
| 1 tbsp | fresh lime juice |
| 1/4 tsp | freshly ground black pepper |
| 1/4 tsp | salt |
| 1/2 to 1 tbsp | Thai red curry paste (to taste) |
| 1 tbsp | chopped fresh cilantro |
| additional cilantro for garnish | |
Method:
Preheat oven to 400°F.
Lightly coat a baking sheet with cooking spray. In a small bowl whisk together flour, panko, cayenne and salt. In another small bowl, whisk together egg whites and lime juice until frothy. Pour toasted coconut into a wide-bottomed bowl.
Pat shrimp dry with paper towel and dip in egg whites, followed by panko mixture, then back into the egg white and then coat well in toasted coconut.
Place the shrimp on the cooking sheet and lightly spray tops with cooking spray. Bake 14 to 16 minutes, until shrimp are cooked and coconut is golden brown.
Meanwhile, in a small bowl whisk together dipping sauce ingredients until smooth.
Serve shrimp with dipping sauce garnished with cilantro.