FAST COCONUT SHRIMP

Fast Coconut Shrimp image

Tender shrimp are nicely coated with crumbs and coconut in this elegant appetizer. The rum and marmalade sauce on the side is a tasty complement.-Elaine Bonica, Bethel, Maine

Provided by Taste of Home

Time 45m

Yield 2 dozen (1-1/3 cups sauce).

Number Of Ingredients 8

Ingredients

1 large egg
1 tablespoon water
1 cup panko bread crumbs
1 cup sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Oil for deep-fat frying
1 jar (12 ounces) orange marmalade
1/4 cup rum

Steps:

In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture, then roll in crumb mixture. , In an electric skillet or deep fryer, heat 1/4 in. of oil to 375°. Fry shrimp, a few at a time, until golden brown, 1-2 minutes on each side . Drain on paper towels., Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp.

Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges