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Coconut Shrimp with Dipping Sauce

Name: Coconut Shrimp with Dipping Sauce
Prep time: 25 min
Total time: 35 min
Yield: 14
Cuisine: Thai
Ingredients: 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; 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

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Prep 25 min
Total 35 min
Servings 14

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

By Betty Crocker Kitchens

Updated Mar 20, 2013

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

Make With

Progresso Breadcrumbs

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.

Tips from the Betty Crocker Kitchens

tip 1
For a tropical main dish, serve shrimp on a salad of baby greens with tropical fruit and a citrus vinaigrette.
tip 2
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

270 Calories, 7g Total Fat, 14g Protein, 38g Total Carbohydrate, 18g Sugars

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;