Coconut Shrimp with Maui Mustard Sauce (Cooking Light)

By KDCooks

Ingredients

• Shrimp:
• 28 jumbo shrimp (about 1 1/2 pounds)
• 1/2 cup flaked sweetened coconut
• 1/2 cup panko (Japanese breadcrumbs)
• 1/3 cup cornstarch
• 3 large egg whites, lightly beaten
• 1/2 teaspoon salt
• 8 teaspoons canola oil, divided
• Cooking spray
• Maui Mustard Sauce
• 1/3 cup pineapple preserves
• 1/3 cup apricot preserves
• 1/4 cup stone-ground mustard
• Preparation
• Stir together all ingredients in a small bowl. Cover and chill.

Details

Servings 4

Preparation

Step 1

Peel and devein shrimp, leaving tails intact; discard shells.

3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.

4. Heat a large nonstick skillet over medium-high 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.