This Sarah Carey version of coconut shrimp is something you can serve if you have special guests at home. You can double or triple the amount depending on how many people are coming and I promise it will be a sure hit.
Preparing it is like blinking three times and you're done, so quick and easy :))
The secret ingredient for this perfect shrimp recipe is the Dijon mustard. It ain't a secret anymore but don't tell anyone I told you okay. The Dijon mustard in your dish is what makes it pop in flavor. After I started adding it to some of my fried or breaded dishes, it tasted so much better. The end result...
ME + Dijon Mustard = BFFs
For this recipe, you will need
3 tablespoons vegetable oil
1 1/2 cups panko (Japanese breadcrumbs-flaky and crunchy available in Asian aisle in supermarkets)
1/2 cup sweetened shredded coconut, roughly chopped
1/2 cup Dijon mustard
1/2 teaspoon curry powder
2 large egg whites
1 pound large shrimp, peeled and deveined, tails left on
1 lime, cut into wedges
Preheat over to 375 degrees, set a wire rack in baking pan
Toast panko in the pan with oil in medium heat until golden brown and then mix with coconut
In a separate bowl, mix together Dijon, curry powder, and egg whites
Dip shrimps in mustard mixture, coat with panko mixture, gently press to coat well, line the coated shrimps in the wire rack, bake for 10-12 minutes. Serve with lemon or line wedges.
My sister said it should be served with some sweet chili sauce. Mustard has a little spicy tangy taste so you can limit the mustard as you like especially if you have kids in your guests. enjoy!!