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Name: Coconut Shrimp with Spicy Orange Dipping Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1/4 Cup Panko breadcrumbs; 1/2 cup Unsweetened coconut Shredded; Olive oil cooking spray; 1 Orange Grated zest; 1/4 Cup Orange juice; 1 Pinch Crushed red pepper flakes; 1 teaspoon Curry powder; 1/2 teaspoon Garlic powder; 1 tablespoon Rice vinegar; 1 tablespoon Honey; 2 Large egg whites; 2 tablespoons All-purpose flour; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Black pepper; 1 pound 21/25 count shrimp Peeled and deveined, tails on

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INGREDIENTS

1/4 Cup Panko breadcrumbs
1/2 cup Unsweetened coconut ; Shredded
Olive oil cooking spray
1 Orange ; Grated zest
1/4 Cup Orange juice
1 Pinch Crushed red pepper flakes
1 teaspoon Curry powder
1/2 teaspoon Garlic powder
1 tablespoon Rice vinegar
1 tablespoon Honey
2 Large egg whites
2 tablespoons All-purpose flour
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1 pound 21/25 count shrimp ; Peeled and deveined, tails on

Servings

INSTRUCTIONS

Preheat the oven to 425°Friday with a rack in center position. Like a sheet pan with parchment or aluminum foil.

Spread the breadcrumbs and coconut evenly on the prepared pan, mist lightly with cooking spray, and toast in oven, stirring occasionally, until lightly golden brown, about 5 minutes. Remove pan from oven and let the mixture cool. Transfer to a medium bowl and leave the liner on the pan.

For dipping sauce, whisk together the orange zest, orange juice, curry powder, red pepper flakes, garlic powder, vinegar, and honey in a small bowl. Pour into an oven proof ramekin and place on prepared pan.

In small bowl gently whisk egg whites until frothy. Set aside.

Add flour, salt, and pepper to breadcrumb mixture. Whisk until evenly combined.

Pat the shrimp dry, dip into egg whites, then in breadcrumb mixture, pressing to coat all over. Place on prepared pan. Mist the shrimp generously with cooking spray. Bake until the coating is deep golden brown and shrimp are cooked through, about 10 minutes.

Serve hot with dipping sauce

NOTES

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Coconut Shrimp with Spicy Orange Dipping Sauce

1/4 Cup Panko breadcrumbs
1/2 cup Unsweetened coconut Shredded
 Olive oil cooking spray
1 Orange Grated zest
1/4 Cup Orange juice
1 Pinch Crushed red pepper flakes
1 teaspoon Curry powder
1/2 teaspoon Garlic powder
1 tablespoon Rice vinegar
1 tablespoon Honey
2 Large egg whites
2 tablespoons All-purpose flour
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1 pound 21/25 count shrimp Peeled and deveined, tails on

Preheat the oven to 425°Friday with a rack in center position. Like a sheet pan with parchment or aluminum foil.
Spread the breadcrumbs and coconut evenly on the prepared pan, mist lightly with cooking spray, and toast in oven, stirring occasionally, until lightly golden brown, about 5 minutes. Remove pan from oven and let the mixture cool. Transfer to a medium bowl and leave the liner on the pan.
For dipping sauce, whisk together the orange zest, orange juice, curry powder, red pepper flakes, garlic powder, vinegar, and honey in a small bowl. Pour into an oven proof ramekin and place on prepared pan.
In small bowl gently whisk egg whites until frothy. Set aside.
Add flour, salt, and pepper to breadcrumb mixture. Whisk until evenly combined.
Pat the shrimp dry, dip into egg whites, then in breadcrumb mixture, pressing to coat all over. Place on prepared pan.  Mist the shrimp generously with cooking spray. Bake until the coating is deep golden brown and shrimp are cooked through, about 10 minutes. 
Serve hot with dipping sauce

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 4 Servings

Calories: 232
Calories from Fat: 118 (51%)

Amt Per Serving		% DV

	Total Fat 13.1g	18 %
	Saturated Fat 10.5g	52 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0.1mg		0 %
Sodium 481.7mg		17 %
Potassium 264.9mg		7 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 20.3g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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