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Coconut-Crusted Jumbo Shrimp
Recipes
Coconut-Crusted Jumbo Shrimp
4 servings
20 minutes total

Ingredients

  • 4 cups canola oil
  • 2 cups panko breadcrumbs
  • 1 cup shredded coconut
  • 1 teaspoon kosher salt
  • 1 ½ lb peeled/deveined jumbo shrimp, tails on
  • 2 large eggs (or ½ cup egg substitute), beaten
  • ¼ cup reduced-fat mayonnaise
  • 1 teaspoon hot pepper sauce
  • 3 tablespoons orange marmalade

Steps

    1. Heat oil in Dutch oven on medium-high until 375°F. Combine bread crumbs, coconut, and salt in shallow dish. Dip each shrimp into eggs (allow excess to drip off), then bread with crumb mixture.
    2. Add shrimp in batches to oil; cook 1–1 ½ minutes until golden. Drain on paper towels; cook remaining shrimp. Combine remaining ingredients for sauce.
Other Preparation Methods
    • Sauté: Preheat 1 tablespoon canola oil in large sauté pan and add 12 oz sweet pepper rings; cook and stir 3–4 minutes until tender. Coat 1 ½ lb shrimp with 1 package taco seasoning. Add to pan; cook and stir 4–5 minutes until shrimp turn pink and opaque.
    • Broil: Preheat oven to broil. Combine 5 tablespoons softened butter with 2 tablespoons each garlic and ginger paste, then coat 1 ½ lb shrimp. Place in single layer on baking sheet; broil 2–3 minutes until shrimp turn pink and opaque.

Amount per ¼ recipe serving: Calories 640, Total Fat 39g, Sat Fat 5g, Trans Fat 0g, Chol 345mg, Sodium 680mg, Total Carb 28g, Fiber 1g, Sugars 15g, Protein 46g, Calc 15%, Vitamin A 10%, Vitamin C 10%, Iron 25%