Ingredients
- 2/3 cups all-purpose flour (white whole-wheat)
- 2 large eggs
- 6 tablespoons panko bread crumbs
- 30 grams unsweetened coconut (shredded, 1/2 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 pounds shrimp (peeled and deveined, tails on, 24)
- 1/3 cup unsweetened apricot jam
- 2 tablespoon fresh lime juice
- 1 1/2 teaspoon fish sauce
- Ground cayenne pepper, to taste
How to Make
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Step 1: Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
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Step 2: Place 3 wide, shallow bowls on work surface.
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Step 3: To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt and pepper and stir to combine.
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Step 4: Pat shrimp dry with paper towels. Holding 1 shrimp by the tail, dip in flour, shaking off excess. Quickly dip in egg, then in coconut mixture, coating thoroughly. Place on baking sheet and repeat with remaining shrimp.
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Step 5: Bake for 8 to 11 minutes, turning once, until shrimp are firm to the touch and lightly browned.
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Step 6: Meanwhile, in a small saucepan, combine jam, lime juice, fish sauce and cayenne and cook, stirring constantly, until sauce is fluid and warmed through (NOTE: do not bring to a simmer.)
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Step 7: Serve sauce with shrimp.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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