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Oven-fried coconut shrimp with orange-chili dipping sauce

Oven-fried coconut shrimp with orange-chili dipping sauce

6
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
6
Difficulty
Easy
Toasting a mixture of unsweetened coconut and panko gives these baked shrimp perfect oven-fried crunch that all your friends and family are going to love. The delicious sauce, featuring orange marmalade, a sweet Thai chili sauce, fresh lime juice, and chopped up scallions, is straight-up addicting and comes together in seconds. Not only does it taste great with this crispy shrimp, you'll find yourself making it as an accompaniment for lots of other shellfish, vegetables, and proteins.

Ingredients

Unsweetened coconut flakes

½ cup(s)

Panko breadcrumbs

½ cup(s)

Coconut oil

1 tsp

Kosher salt

½ tsp

Curry powder

¼ tsp

Egg

1 large egg(s)

Uncooked shrimp

24 large, peeled, deveined (about 1 lb)

Orange marmalade

3 Tbsp

Sweet Thai chili sauce

3 Tbsp

Fresh lime juice

1 Tbsp

Table salt

1 pinch(es)

Red pepper flakes

1 pinch(es)

Scallions

1 Tbsp, chopped (for garnish)

Instructions

  1. Preheat oven to 425°F. Line a large baking pan with parchment paper.
  2. Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium nonstick skillet over medium-low heat; add coconut mixture and cook, stirring constantly, until lightly browned, 3-5 minutes. Remove from heat and stir in salt and curry powder; spoon back into bowl.
  3. Beat egg in a medium bowl; add shrimp and toss to coat. Dredge shrimp in coconut mixture, turn to coat and place on prepared pan. Bake until firm and cooked through, 10-12 minutes.
  4. While shrimp cook, whisk together marmalade, chili sauce, lime juice, salt and pepper flakes; garnish with scallions. Serve shrimp immediately with sauce on side.
  5. Serving size: 4 shrimp plus 1 rounded Tbsp sauce

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