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Coconut Shrimp with Dipping Sauce

Coconut Shrimp with Dipping Sauce
  • Prep 25 min
  • Total 35 min
  • Servings 14
Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home!
By Betty Crocker Kitchens
Updated March 20, 2013
Make With
Make With
Progresso Breadcrumbs

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
  • 1/8 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

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
  • 5
    Serve shrimp with sauce for dipping.

  • For a tropical main dish, serve shrimp on a salad of baby greens with tropical fruit and a citrus vinaigrette.
  • To devein peeled shrimp, run a sharp knife down the back of the shrimp and lift the sandy-colored vein from the shrimp. Rinse to remove any excess vein.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
390mg
16%
Potassium
190mg
5%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
18g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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