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Coconut Shrimp

     
25 Ratings
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Serves: 5 (4 to 6 shrimp and about 3 tablespoons sauce each) Prep time: 25 minutes
Source: Cook time: 15 minutes

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Ingredients:

  • Peanut oil for frying
  • 1/2 c. Hy-Vee plain bread crumbs
  • 1 1/2 tsp Chinese five spice
  • 1/2 tsp Hy-Vee sea salt
  • 1/4 tsp cayenne pepper
  • 1 c. Hy-Vee shredded coconut
  • 2 large egg whites
  • 1 pound large (20-30 count) shrimp, peeled and deveined with tails left on
  • Lime wedges, for garnish
  • Ginger-Apricot Dipping Sauce, for serving

All you do

  1. Heat 2 inches peanut oil over medium heat to 325 degrees.
  2. Meanwhile, combine bread crumbs with five spice, salt and cayenne pepper in a shallow dish. Toss with coconut.
  3. Lightly beat the egg whites in another shallow dish. Dip the shrimp in the egg whites, allowing the excess to drop off and coat with the coconut breading.
  4. Fry shrimp in batches in hot oil for 3 to 5 minutes, until golden and crispy. Drain on paper towels. Garnish with the lime wedges and serve with Ginger-Apricot Dipping Sauce, if desired.
  5. To make Ginger-Apricot Dipping Sauce, whisk 3/4 cup Hy-Vee apricot jam, 1 seeded and finely chopped jalapeno pepper, 3 tablespoons freshly squeezed lime juice, 1 tablespoon freshly grated ginger and 2 teaspoons Hy-Vee Dijon mustard in a small bowl. For a smooth dipping sauce, blend all ingredients in a blender or a small food processor. Transfer to a serving bowl and refrigerate until ready to serve.

Nutrition information per serving:

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