Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/3 cup cornstarch
- 2 egg whites, beaten until frothy
- 1 cup sweetened shredded coconut
- 1 cup Panko breadcrumbs
- Orange or apricot marmalade
- 1 teaspoon Dijon mustard
Recipe Description
There’s nothing like the sweet taste of coconut crusted shrimp baked to perfection and served with a sweet and tangy dipping sauce for a mid week dinner. My kids are busy and I don’t always have time to fix a family dinner. Many nights I’m on the hunt for easy and healthy dinners that are quick to prepare.
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