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To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.
To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.
Calories: 167; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 14 gram; Total carbohydrates: 14 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 95 milligrams; Sodium: 582 milligrams
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Asparagus and Jack Cheese Frittata
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By bowlinsgr
Fraser, MI
on March 18, 2013
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The shrimp were so good!! This recipe was so easy!! Have made this several times and everyone loves it!!! Better than anything I have ever ordered in a restaurant!! Did not make the sauce. Used coctail sauce and a spicy orange sauce that I already had at home. Will make this one over and over
By auntpippie
Dover, DE
on February 05, 2013
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I followed the recipe to the letter and they were delicious. The coating was a bit scant but still has a wonderful taste. I am not really a big hot pepper person but it was not to spicy. I too am not crazy about curry but I used it anyway and it was just wonderful.
By cgustine
Memphis, TN
on January 07, 2013
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Shrimp: Had a hard time getting the shrimp coated but I think that was more my fault. I'll have to practice.
Sauce: I really liked the sauce but would like it a thicker. Not sure how to make that happen.
Overall: very tasty!
Read all 21 reviews