HANDS-ON TIME 30 minutes
TOTAL TIME 30 minutes
MAKES 4 servings
INGREDIENTS
2 egg whites, whisked
¼ tsp pepper
pinch salt
½ cup panko bread crumbs
¼ cup unsweetened desiccated coconut (see tip, below)
3 tbsp all-purpose flour
450 g raw jumbo shrimp (about 25), peeled (tail-on), deveined and patted dry
4 tsp vegetable oil
⅓ cup mango chutney
DIRECTIONS
In shallow bowl, whisk together egg whites, pepper and salt. In separate shallow bowl, stir
together panko, coconut and flour. Holding by tail, dip 1 shrimp into egg mixture, shaking off excess.
Dip into panko mixture, turning to coat and pressing to adhere. Repeat with remaining shrimp.
In large nonstick skillet, heat half of the oil over medium heat; cook half of the shrimp, turning once, until golden, about 6 minutes. Repeat with remaining oil and shrimp. Serve with mango chutney.
NUTRITIONAL INFORMATION, PER SERVING: about 233 cal, 19 g pro, 8 g total fat (3 g sat. fat), 20 g carb, 1 g fibre, 128 mg chol, 419 mg sodium, 203 mg potassium. % RDI: 4% calcium, 18% iron, 5% vit A, 3% vit C, 5% folate.
TIP FROM THE TEST KITCHEN
Check the label before you buy the coconut. Desiccated coconut comes in both sweetened and unsweetened varieties—you definitely want the one without any added sugar for this recipe.
