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Coconut-Pecan Shrimp with Orange Dipping Sauce

By

From Southern Living

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Ingredients

  • For shrimp:
  • 1 1/2 pounds unpeeled, large fresh shrimp
  • 1 teaspoon seasoned salt
  • 3 egg whites
  • 1 1/2 cups sweetened flaked coconut
  • 2/3 cup ground pecans
  • 2 tablespoons all-purpose flour
  • Vegetable cooking spray
  • For orange dipping sauce:
  • 3/4 cup orange marmalade
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon stone ground mustard
  • 1/2 teaspoon dried crushed red pepper

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Peel shrimp leaving tails on, and devein, if desired. Sprinkle shrimp evenly with seasoned salt. Whisk egg whites in a small bowl until frothy. Combine coconut, pecans, and flour in a shallow bowl.

Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray

Bake at 425 for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes.

For the orange dipping sauce, microwave marmalade in a small glass bowl at high 20 seconds or until melted. Stir in orange juice, lemon juice, ground mustard, and red pepper. Serve immediately.

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