Coconut Shrimp with Dipping Sauce

Photo by Susan M.
Adapted from bettycrocker.com

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

14

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Adapted from bettycrocker.com

Ingredients

  • Coconut Shrimp

  • 14

    bamboo or wooden skewers (4 to 6 inch)

  • 1/4

    cup all-purpose flour

  • 1

    teaspoon curry powder

  • 1/2

    teaspoon salt

  • One

    eighth teaspoon ground red pepper (cayenne)

  • 1

    egg

  • 1

    teaspoon water

  • 3/4

    cup Progresso® plain panko crispy bread crumbs

  • 3/4

    cup shredded coconut

  • 28

    uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on

  • Dipping Sauce

  • 1/2

    cup apricot or peach preserves

  • 1/2

    teaspoon grated lime peel

  • 1

    tablespoon fresh lime juice

  • 1/8 to 1/4

    teaspoon crushed red pepper flakes

Directions

Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce for dipping.

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