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Coconut shrimp


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Rate this recipe 4.8/5 (9 Votes)


  • 3 tbs vegetable oil
  • 1 1/2 c panko
  • 1/2 c sweetened coconut
  • 1/2 c Dijon mustard
  • 1/2 tsp curry powder
  • 2 egg whites
  • 1 lb shrimp
  • Lime
  • Mango chutney or other dipping sauce


Cooking time 30mins


Step 1

Heat oven to 375. Place wire rack on baking sheet.

In skillet heat oil over medium heat. Add panko to toast about 5 min. Transfer to bowl and add coconut . In separate bowl mix Dijon, curry, and egg whites. Dip shrimp in Dijon mix then coat with bread crumbs. Place on rack and bake 10-12 min.


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