Coconut Shrimp with Orange Dipping Sauce

By Coppermouse

Ingredients

• Coconut Shrimp:
• 1 3/4 cups panko breadcrumbs
• 1 tablespoon canola oil
• 1/3 cup sweetened shredded coconut
• 1/3 cup all-purpose flour
• 4 large egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Vegetable oil spray
• 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• Orange Dipping Sauce:
• 3/4 cup orange juice (2 oranges)
• 1/4 cup orange marmalade
• 1 tablespoon honey
• 2 teaspoons cornstarch
• Pinch ground ginger
• Pinch garlic powder
• Lemon juice
• Salt

Preparation

Step 1

For the Coconut Shrimp:
Adjust oven rack to middle position and heat oven to 475 degrees F. Toss panko with oil, spread onto rimmed baking sheet and bake until light golden, about 7 minutes. Stir in coconut and continue to bake until crumbs and coconut are deep golden, about 2 minutes longer; let cool slightly.

Spread flour in shallow dish. In second shallow dish, lightly beat egg whites until foamy. In third shallow dish, combine panko-­coconut mixture, salt and cayenne. Line rimmed baking sheet with aluminum foil, top with wire rack and spray rack with oil spray.\\\

Pat shrimp dry with paper towels. Working with several shrimp at a time, dredge in flour, dip in egg whites, then coat with panko-coconut mixture, pressing gently to adhere; lay on prepared wire rack. Spray shrimp with oil spray and bake until shrimp are just cooked through, 5 to 7 minutes. Serve with orange dipping sauce.

For the Orange Dipping Sauce:
Whisk orange juice, marmalade, honey, cornstarch, ginger and garlic powder together in small saucepan. Bring to simmer over medium-­high heat, whisking constantly. Reduce heat to medium-­low and simmer gently, whisking often, until slightly thickened, 3 to 5 minutes. Off heat, season with lemon juice and salt to taste; let cool.