Today, I'll share with you a recipe for coconut-crusted shrimp.
You'll need:
3 tablespoons of vegetable oil
1 1/2 cups of panko
1/2 cup of sweetened shredded coconut
1/2 cup of Dijon mustard
1/2 teaspoons of curry power
2 large egg whites
1 pound of large shrimp (I used precooked frozen shrimp)
1. Preheat oven to 375 degrees. Set wire rack in a rimmed baking sheet.
2. in a medium skillet, heat oil over medium. Add panko and toast, stirring until golden, about 5 minutes.
Transfer panko to a medium bowl, stir in coconut.
In another medium bowl, whisk together Dijon, curry powder and egg whites.
3. Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10-12 minutes.
Serve with lime wedges and Mango Salsa.
Enjoy!
