Coconut Shrimp With Dipping Sauce (Baked)

"Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper."
 
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Ready In:
39mins
Ingredients:
10
Serves:
5
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ingredients

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directions

  • Preheat oven to 400 F (200 C).
  • Prepare a baking sheet with nonstick cooking spray.
  • In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
  • In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
  • Seal bag and turn to coat.
  • Refrigerate for 1 hour.
  • Place flour in a shallow bowl. In another bowl, lightly beat egg whites.
  • In a third bowl, combine bread crumbs and coconut.
  • Drain shrimp and discard marinade.
  • Dip shrimp in flour and egg whites, then roll in crumb mixture.
  • Place shrimp on prepared baking sheet.
  • Bake for 7 to 9 minutes on each side or until lightly browned.
  • Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
  • Serve with shrimp.

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