Oven-Fried Coconut Shrimp with Orange-Chili Dipping Sauce
Unsweetened coconut flakes
1 large egg(s)
24 large, peeled, deveined (about 1 lb)
Low sugar orange marmalade
Sweet Thai chili sauce
Fresh lime juice
Crushed red pepper flakes
1 tbsp(s), chopped (for garnish)
- Preheat oven to 450°F. Line a large baking pan with parchment paper.
- Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium nonstick skillet over medium-low heat; add coconut mixture and cook, stirring constantly, until lightly browned, 3-5 minutes. Remove from heat and stir in salt and curry powder; spoon back into bowl.
- Beat egg in a medium bowl; add shrimp and toss to coat. Dredge shrimp in coconut mixture, turn to coat and place on prepared pan. Bake until firm and cooked through, 10 minutes.
- While shrimp cook, whisk together marmalade, chili sauce, lime juice, salt and pepper flakes; garnish with scallions. Serve shrimp immediately with sauce on side.