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Sunday, 11 December 2011

Coconut Shrimp with Creamy Curry Dipping Sauce

These coconut shrimp are packed with flavour and, unlike the usual deep-fried version, these are baked in the oven until deliciously crisp. Just the like 'Guiltless' Mac and Cheese this meal doesn't feel like it can only be enjoyed as a guilty pleasure. By baking the shrimp you eliminate the grease factor and I think the flavour of shrimp and coconut comes though cleanly. Isn't that what coconut shrimp is all about?!? (I know some of you will say 'no, I like my deep-fried version'...but give this a go, I think you will be a convert). These shrimp would make a great appetizer for the holidays or a simple supper served with some sautĂ©ed snow peas, pea shoots or a nice green salad.

1 lb of 16-20 count shrimp (if frozen, ensure they're uncooked, defrosted with shells removed - however tail can be kept on for presentation)
1/3 cup cornstarch
1/2 tsp cayenne pepper
pinch of salt
3 egg whites
1 tbsp olive oil
3/4 cup Panko breadcrumbs
3/4 cup shredded sweetened coconut
1/4 cup mayonnaise
1 tsp curry powder
1 1/2 tbsp peach or mango jam
Squeeze lemon juice

Preheat oven to 375F. Prepare a baking sheet with an oiled baking rack on top of it.
In a frying pan, heat olive oil and toast Panko over medium heat until lightly browned.  Remove from pan, add coconut, and toast.  Once toasted remove from heat and set aside.

Next you will need 3 shallow dishes to set up a breading station.  In the first dish mix together 1/4 cup cornstarch, cayenne, and a pinch of salt.  In the second dish whip the egg whites until frothy.
In the last dish mix together Panko and coconut.

Rinse and pat shrimp dry.  One or two at a time, coat the shrimp in the cornstarch mix followed by egg whites then the Panko/coconut mixture.  Make sure to coat well with the Panko and coconut, you may need to press lightly to make sure it adheres.  Once coated, place shrimp onto the baking rack.  Once all are complete, bake the shrimp for about 10 minutes until tails are pink and shrimp are just firm. 

While shrimp bake, make the dipping sauce by stirring together mayonnaise, curry powder, peach jam and lemon juice.


  1. I rather prefer your baked version of these shrimps. They sound great for starters. I find the addition of jam very interesting and would love to try the flavours.

  2. Thanks for your comment! They are definitely an easy but impressive starter. Hope you enjoy them!