Coconut Shrimp with Dipping Sauce
Prep Time 25 min
Total Time 35 min
Servings 14
Ingredients
Coconut Shrimp
- 14bamboo or wooden skewers (4 to 6 inch)
- 1/4cup all-purpose flour
- 1teaspoon curry powder
- 1/2teaspoon salt
- 1/8teaspoon ground red pepper (cayenne)
- 1egg
- 1teaspoon water
- 3/4cup Progresso™ plain panko crispy bread crumbs
- 3/4cup shredded coconut
- 28uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on
- 1/2cup apricot or peach preserves
- 1/2teaspoon grated lime peel
- 1tablespoon fresh lime juice
- 1/8to 1/4 teaspoon crushed red pepper flakes
Directions
- Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
- In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
- Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
- Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
- Serve shrimp with sauce for dipping.
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Article source: http://www.bettycrocker.com/recipes/coconut-shrimp-with-dipping-sauce/91db865e-7fa2-4637-8d5a-88031aa19885
