Low Fat Baked Coconut Shrimp With Dipping Sauce Recipes

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

Steps:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Steps:

• Set oven to 375 degrees F.
• Rinse the shrimp under cold water and pat dry with paper towels.
• In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
• Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
• Place the coconut in a shallow dish.
• Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
• Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
• Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
• Lightly spray the shrimp with cooking spray.
• Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

Steps:

• Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
• Preheat oven to 400 degrees.
• Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
• Beat egg in separate pie plate.
• Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
• Place on lightly greased baking sheet.
• Bake 10-12 minutes or until shrimp are cooked through.
• While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.

Steps:

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