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<blockquote data-quote="moreluck" data-source="post: 179581" data-attributes="member: 1246">Coconut Shrimp with Dipping Sauce From Light &amp; Tasty magazineIngredients 
<ul>
<li data-xf-list-type="ul">1 14-ounce can light coconut milk, divided</li>
<li data-xf-list-type="ul">1 jalapeño pepper, seeded and chopped</li>
<li data-xf-list-type="ul">1/4 cup minced fresh cilantro</li>
<li data-xf-list-type="ul">1 1/4 pounds uncooked medium shrimp, peeled and deveined, tails left on</li>
<li data-xf-list-type="ul">3/4 cup all-purpose flour</li>
<li data-xf-list-type="ul">4 egg whites</li>
<li data-xf-list-type="ul">3/4 cup panko (Japanese) bread crumbs</li>
<li data-xf-list-type="ul">3/4 cup flaked coconut,</li>
<li data-xf-list-type="ul">lightly toasted</li>
<li data-xf-list-type="ul">1/3 cup reduced sugar apricot preserves</li>
<li data-xf-list-type="ul">1 teaspoon spicy brown mustard</li>
</ul>Directions Preheat oven to 400 degrees. Prepare a baking sheet with nonstick cooking spray. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate. In a large resealable plastic bag, combine remaining coconut milk, jalapeño, cilantro and shrimp. Seal the bag and turn to coat. Refrigerate 1 hour. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. Place shrimp on prepared baking sheet. Bake 7-9 minutes on each side, or until lightly browned. Meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. Serve with shrimp.</blockquote>

[QUOTE="moreluck, post: 179581, member: 1246"] [B]Coconut Shrimp with Dipping Sauce [/B] From Light & Tasty magazine [B]Ingredients [/B][LIST] [*]1 14-ounce can light coconut milk, divided [*]1 jalapeño pepper, seeded and chopped [*]1/4 cup minced fresh cilantro [*]1 1/4 pounds uncooked medium shrimp, peeled and deveined, tails left on [*]3/4 cup all-purpose flour [*]4 egg whites [*]3/4 cup panko (Japanese) bread crumbs [*]3/4 cup flaked coconut, [*]lightly toasted [*]1/3 cup reduced sugar apricot preserves [*]1 teaspoon spicy brown mustard[/LIST] [B]Directions [/B] Preheat oven to 400 degrees. Prepare a baking sheet with nonstick cooking spray. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate. In a large resealable plastic bag, combine remaining coconut milk, jalapeño, cilantro and shrimp. Seal the bag and turn to coat. Refrigerate 1 hour. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. Place shrimp on prepared baking sheet. Bake 7-9 minutes on each side, or until lightly browned. Meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. Serve with shrimp. [/QUOTE]

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