Coconut Shrimp with dipping sauces


This dish is baked making it low-fat and healthier than its fried counterpart, but not lacking any of the flavor. Succulent shrimp are coated with a light batter and topped with a sweet crunch of coconut. Choose from a sweet chutney-style dipping sauce or a smokey chipotle mayo to give your taste buds a kick. Serve when the weather is warm to bring a taste of the tropics to your own backyard. Perfect as an appetizer, tapas dish, or fresh and hearty dinner atop roasted spaghetti squash, asparagus, and red onions (click here for recipe).

Servings: 2 to 3
Active Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS

Coconut Shrimp

12 frozen wild-caught jumbo shrimp, peeled and thawed* (or fresh if available)
1/3 cup cornstarch
1 tsp salt
1/2 tsp ground red pepper (add more to taste)
2 large egg whites
Sweetened flaked coconut


Tropical Mustard dipping sauce
1/3 cup apricot marmalade
1/3 cup orange marmalade
1/4 cup stone-ground Dijon mustard

 

 

Chipotle Mayo dipping sauce

1/2 cup light mayonnaise
1/2 cup low-fat sour cream
 1 to 2 dashes ground chipotle chile**
1 dash smoked paprika
Cilantro (optional)

 

PREPARATION

Coconut Shrimp
1. Set oven to 375°F. Line a baking sheet with foil and generously coat with cooking spray.
2. Spread cornstarch on a plate or shallow dish; stir in salt and ground red pepper.
3. Crack shell and remove yolks from egg whites. Place the egg whites in a medium bowl. Using an electric mixer, beat on high speed until frothy.***
4. Spread coconut about one inch thick on a plate or shallow dish.
5. Rinse the shrimp under cool water and pat dry with paper towels.
6. Preparing one shrimp at a time, dredge the shrimp in cornstarch, making sure its completely covered in a thin layer; shake off any loose cornstarch. Dip in egg whites, then firmly press both sides into coconut. Place the shrimp on prepared baking sheet.



 

 

 

 

 

 

 

 

 

 

 

7. Repeat with remaining shrimp (cornstarch, egg whites, coconut)
8. Lightly spray the shrimp with cooking spray.
9. Bake for about 20 minutes, flipping the shrimp after 10 minutes.

Dipping Sauces

1. In a small bowl or serving dish combine mayo, ground chipotle chile, and paprika. Stir until well combined.
2. In a second small bowl or serving dish combine apricot marmalade, orange marmalade, and mustard. Stir until well combined.


 

 

 

 

 

 

 

NOTES

* To quickly thaw frozen shrimp: Place shrimp in a colander under cool water. after about 1 minute, turn the heat up to luke warm. Continue to run water until the shrimp are easy to squeeze and flexible.
** If ground chipotle chile is not available, look for a tin of chipotle chilies in Adobo sauce in the ethnic foods aisle of your local grocery store. Finely chop 2 chilies, maintaining a thin coat of Adobo sauce, and stir into mayo/sour cream mixture.
*** If you are lacking an electric mixer, beat eggs using a whisk or fork until frothy – this approach will take longer.

Advertisements

Tags: , , ,

Categories: Appetizer, Dinner, Fish/Seafood, Herbs & Spices, Sauces, Side Dishes

Author:Sarah Haughey

Sarah is a Colorado native who loves exploring with her yellow lab Sadie. She blogs about travel, hiking with her dog, and cooking. And she LOVES craft beer. Follow her on Instagram @shaughey04 and Twitter @sarahhaughey4 Blogs: Outdoors: justagalandherdog.com Food: lifewithalittlespice.com

Subscribe

If your mouth is watering, please support and subscribe to Life With a Little Spice!

One Comment on “Coconut Shrimp with dipping sauces”

  1. June 20, 2012 at 11:32 pm #

    mmm…that looks good!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: