- 4
4/5
(2 Votes)
Ingredients
- Shrimp:
- 28 jumbo shrimp (about 1 1/2 pounds)
- 1/2 cup flaked sweetened coconut
- 1/2 cup panko (Japanese breadcrumbs)
- Cayenne Pepper
- 1/3 cup flour or cornstarch
- 3 large egg whites, lightly beaten
- 1/2 teaspoon salt
- 8 teaspoons canola oil, divided
- Cooking spray
- Spicy Mango Sauce Sauce
- 1/3 cup store-bought Island Mango Sauce
- 1 TB jalapeno pepper, minced
- 1 TB cilantro, chopped
- ~1/4 tsp Sriracha Hot Chili Sauce
- Preparation
- Stir together all ingredients in a small bowl. Cover and chill.
Preparation
Step 1
Peel and devein shrimp, leaving tails intact; discard shells.
In shallow pan, mix coconut, panko and cayenne pepper.
Place flour in another shallow dish.
Place egg whites in a shallow dish.
Sprinkle shrimp evenly with salt.
Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.
Heat a large nonstick skillet over medium heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done.
Repeat procedure 3 times with remaining oil and shrimp.
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