Crispy Coconut Shrimp with Orange Dipping Sauce
Traditionally, coconut shrimp gets its crunch from deep-fat frying. In this flat-belly recipe, however, crushed cereal provides the crunch while oven cooking cuts the fat. The quick dipping sauce, made from orange marmalade, adds a touch of tropical sweetness. Serve with a fresh fruit salad for a great summer meal!
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
1 cup bran cereal flakes
1/3 cup sweetened coconut flakes
1/2 cup whole-grain flour
1/2 teaspoon water
1 pound large shrimp, deveined and tail on
1/4 cup orange marmalade
1 tablespoon white wine vinegar
2 teaspoons olive oil
2 to 3 drops Sriracha hot sauce, for heat if desired
Preheat the oven to 400 degrees F. Place the bran flakes in a food processor. Spin until roughly chopped, place in a bowl, and mix with the coconut flakes.
In a separate bowl, place the flour.
In a separate bowl, whisk the egg and water.
Line a baking sheet with parchment paper, and coat with cooking spray.
Dip the shrimp into the flour, then the egg, and then the coconut mixture, and place on the cooking sheet.
Coat the tops of the shrimp with cooking spray, and bake for 10 minutes.
In a small bowl, whisk together the orange marmalade, vinegar, olive oil, and hot sauce (if desired) to form a dipping sauce.
Per serving: Calories 351 (From Fat 89); Fat 10g (Saturated 4g); Cholesterol 278mg; Sodium 317mg; Carbohydrate 38g (Dietary Fiber 4g); Protein 30g.