Oven-Fried Coconut Shrimp with Orange-Chili Dipping Sauce
5
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Toasting a mixture of unsweetened coconut and panko gives these baked shrimp perfect oven-fried crunch.
Ingredients
Unsweetened coconut flakes
½ cup(s)
Panko breadcrumbs
½ cup(s)
Coconut oil
1 tsp(s)
Kosher salt
½ tsp(s)
Curry powder
¼ tsp(s)
Egg
1 large
Uncooked shrimp
24 large, peeled, deveined (about 1 lb)
Low sugar orange marmalade
3 tbsp(s)
Sweet Thai chili sauce
3 tbsp(s)
Fresh lime juice
1 tbsp(s)
Table salt
1 pinch(es)
Crushed red pepper flakes
1 pinch(es)
Uncooked scallions
1 tbsp(s), chopped (for garnish)
Instructions
1
Preheat oven to 450°F. Line a large baking pan with parchment paper.
2
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.
3
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.
4
While shrimp cook, whisk together marmalade, chili sauce, lime juice, salt and pepper flakes; garnish with scallions. Serve shrimp immediately with sauce on side.
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