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Published on Sunday, 10 July 2011 20:30
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Written by Emmanuel Delcour, Chef
CRISPY CURRIED COCONUT SHRIMP 
with GINGER SOY SAUCE.
The creation of this delicious crispy goodness was inspired from my Love for Shrimp tempura that I often eat in the best Japanese restaurants in L.A., unfortunately those don’t fit a strict fitness Diet like mine , the ones I created do !!
The technique I use is recreating perfectly the texture of deep fried tempura, but is oven-baked so it’s simple to use, low fat, and delicious !!
Crispy Curried Coconut Shrimps Ingredients:
1/2 cup unsweetened shredded coconut
¾ cup whole-wheat panko breadcrumbs
2 tablespoons curry powder
¼ cup whole-wheat flour
2 egg whites
½ pound large shrimps peeled
salt and freshly ground black pepper
Soy Ginger dipping Sauce:
2 tbsp finely chopped ginger
2 tbsp chopped green onions
2 cloves of garlic minced
1 tsp agave syrup
1 tsp toasted sesame oil
¼ cup rice vinegar
½ cup low-sodium soy sauce
- Preheat the oven to 375 degrees F.
-in a bowl mix the coconut with the panko and curry powder.
-place the flour in a shallow dish.
-In a bowl beat the egg whites until slightly foamy
-dredge the shrimps one by one in the flour, then dip in the egg whites and add to the coconut curry panko mix to coat completely.
-place the breaded shrimps on a wire rack set over a baking sheet. season generously with salt and pepper. Bake until the breading is golden and crispy, about 8 minutes.
- in the mean time add all the ingredients for the dipping sauce in a jar and shake together ( or you can whisk them in a bowl with a fork ).
-serve hot with the sauce on the side.
Protein: 42 g
Carbs: 10 g
Fat : 8 g
Total calories : 228
