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Hot appetizers

Coconut Shrimp with Sweet Hot Sauce
1 lb jumbo shrimp with tails on, peeled and deveined
3/4 cup Flaked coconut, sweetened
6 tablespoons plain panko bread crumbs
1 1/2 tablespoons whole wheat flour
1/8 teaspoon cayenne
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 each Egg whites
2 sprays vegetable spray
2 tablespoons Thai sweet chili sauce
2 tablespoons apricot jam
2 teaspoons dijon mustard
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Coconut Shrimp with Sweet Hot Sauce

Coconut Shrimp with Sweet Hot Sauce

Coconut Shrimp with Sweet Hot Sauce
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
1. If using fresh shrimp, rinse, drain, and pat dry. If using frozen shrimp, thaw by rinsing in cold water for 1 minute. Leave in colander to drain for 10 minutes; then pat dry.
2. Preheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray.
3. Combine coconut, bread crumbs, flour, cayenne, and 1/8 tsp. each salt and pepper in a wide bowl.
4. In a separate bowl, whisk egg whites just until frothy bubbles appear.
5. Season shrimp with remaining 1/8 tsp. each salt and pepper. Holding each shrimp by the tail, dip in egg whites, gently shake off any excess liquid, and then coat in the coconut mixture. Place shrimp on prepared baking sheet. Lightly spray with vegetable cooking spray.
6. Bake until shrimp are golden and cooked through, 8 to 10 minutes.
7. While shrimp bake, prepare sauce. In a small bowl, whisk together chili sauce, jam, and mustard. Transfer shrimp to a platter and serve with sauce on the side.
Source: Hannaford fresh Magazine, September - October 2012