Coconut Shrimp with Spicy Apricot Dipping Sauce

Prep Time 20 min
Cook Time 10 Min
Servings 24
Difficulty Moderate

Ingredients

  • 24 uncooked jumbo shrimp (about 1 1/2 pounds)
  • 1/3 cup cornstarch
  • 3/4 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 2 cups sweetened shredded coconut
  • 3 large egg whites
  • Crisco® Pure Vegetable Oil
  • SPICY APRICOT DIPPING SAUCE
  • 1/2 cup Smucker's® Apricot Preserves
  • 1/4 cup Dijon-style mustard
  • 2 tsps. hot mustard
  • 2 tsps. teriyaki sauce

Directions

  • Step 1

    BUTTERFLY each shrimp by cutting lengthwise slightly more than halfway through, using a small sharp knife (do not cut shrimp in half). Press each shrimp open and press slightly to flatten.

  • Step 2

    COMBINE cornstarch, salt and cayenne pepper in small bowl. Place coconut in a shallow dish. Beat egg whites until frothy in small bowl.

  • Step 3

    ROLL shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides.

  • Step 4

    POUR oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F. Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through. Transfer shrimp carefully to paper towels to drain.

  • Step 5

    COMBINE all dipping sauce ingredients; stir until well blended. Serve with shrimp.

Serving size
(1 shrimp appetizer)

  • Calories 130
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 200mg
  • Potassium 0mg
  • Total Carbohydrates 10g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet