Coconut Shrimp with Dipping Sauce

Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home! MORE+ LESS-

By Betty Crocker Kitchens

March 20, 2013

Coconut Shrimp

bamboo or wooden skewers (4 to 6 inch)

1/4

cup all-purpose flour

teaspoon curry powder

1/2

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

egg

teaspoon water

3/4

cup Progresso™ plain panko crispy bread crumbs

3/4

cup shredded coconut

uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on

1/2

cup apricot or peach preserves

1/2

teaspoon grated lime peel

tablespoon fresh lime juice

1/8

to 1/4 teaspoon crushed red pepper flakes

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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.