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Coconut Shrimp




Source of Recipe


RC


List of Ingredients




1 can (14 oz) light coconut milk (I found this on the Asian aisle)
1 jalapeno pepper, seeded and chopped (I used half)
1/4 cup fresh chopped cilantro
1 1/4 lbs. uncooked medium shrimp
3/4 cup flour
4 egg whites
3/4 cup Panko breadcrumbs
3/4 cup flaked coconut

1/3 cup reduced-sugar apricot preserves (I used regular, it's what I had on hand)
1 tsp spicy brown mustard


Recipe



Put 2 tablespoons of the coconut milk into a bowl; refrigerate. In a large zip lock bag, combine the chopped jalapeno, cilantro and remaining coconut milk. Add the peeled and deveined shrimp- tails on- and turn on the bag to coat. refrigerate for 1 hour.

Place flour in one shallow pan; beaten egg whites in another; and combined breadcrumbs and coconut in another. Drain and discard marinade from shrimp. Dip shrimp in flour, then egg whites, then roll in the breadcrumb mixture. Place on a baking sheet sprayed with Pam and drizzled with a little olive oil. Bake at 400 degrees for 7 minutes; turn and bake another 7 minutes or so.

Dipping Sauce: to the 2 tablespoons coconut milk, add the1/3 cup apricot preserves and the 1 tsp. mustard; mix well. Serve at room temperature.

POINTS: 10 shrimp, with 5 teaspoons sauce- 7 points.