Baked Coconut Shrimp

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Eating Clean
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

DIPPING SAUCE:
SHRIMP:
  • 2 large egg whites
  • 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
  • Salt and freshly ground black pepper
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Directions

Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

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.

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Newest Ratings and Reviews

Read all 24 reviews

  • on June 25, 2014

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    I watched the show he made these in. In the show he added a little ketsup (about a tablespoon) and a little hot chili sauce to thicken the dipping sauce. Not sure why it wasn't in the recipe. I used sweetened coconut, that's all I could find. This recipe is a keeper!! I'm hosting a retirement party for a friend in a few months and this will be on my menu!

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  • on August 17, 2013

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    Great alternative to the fried coconut shrimp we all love. Its very hard to find (or it was for me to find unsweetened coconut at your traditional grocery store. I'm sure a whole foods or other organic market would have it, but I used sweetened because thats what I had. And of course the sweetened coconut has sugar, so be mindful when cooking, some of it will burn. I flipped mine about half through the cooking time. My shrimp were U15 (jumbo so a little longer cooking time was needed. But they had great crunch, great flavor & we didn't feel guilty eating MANY of them :-

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  • on June 28, 2013

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    These were out of this world. So glad they weren''t fried. Served them with Red Lobster pina colada dipping sauce - YUM!!!

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