Monday, November 5, 2007

Coconut Shrimp

These crispy-coated shrimp require some extra prep time, but they're worth it!

Prep: 1 1/4 hours + marinating
Cook: 15 minutes
Yield: 5 servings

1 can (14 ounces) light coconut milk, divided
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1-1/4 pounds uncooked medium shrimp
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko (Japanese) bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup reduced-sugar apricot preserves
1 teaspoon spicy brown mustard

Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.

Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.

Tips and Tricks
Coconut milk should be in the international section of your grocery store. If you can't find it, use regular milk. Be sure to wear gloves when chopping peppers. Fresh cilantro is best, but if you don't have it, substitute 1TBSP dried cilantro.
Make It Healthier
This recipe already uses egg whites. Shrimp are high in cholesterol, but are also a great source of Omega-3 fatty acids. Enjoy in moderation!
How Kids Can Help
Measure ingredients. Turn bag to coat. Older kids can coat the shrimp in crumb mixture. Mix dipping sauce.

Nutrition Facts
about 10 shrimp with 5 teaspoons sauce equals 324 calories, 11 g fat (8 g saturated fat), 168 mg cholesterol, 316 mg sodium, 30 g carbohydrate, 1 g fiber, 23 g protein
Diabetic Exchanges
3 very lean meat, 2 starch, 2 fat

No comments: