- ½ cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- 1 tsp coconut oil
- ½ tsp kosher salt
- ¼ tsp curry powder
- 1 large egg beaten
- 1 lb large peeled deveined shrimp
- 3 TB low sugar orange marmalade
- 3 TB Thai chili sauce
- 1 TB lime juice
- pinch salt and red pepper flakes
- Optional chopped scallions for garnish
Preheat oven to 450 degrees and line a standard baking pan with parchment paper.
Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium non-stick skillet over medium-low heat. Add coconut mixture and cook for 3-5 minutes, stirring constantly, until lightly browned.
Stir in salt and curry powder and return to shallow bowl. Beat egg in a medium bowl, add shrimp, and toss to coat. Dredge shrimp in coconut mixture and place on prepared pan.
Bake shrimp for 10 minutes or until firm and cooked through. While shrimp cook, whisk together dipping sauce ingredients. Serve shrimp with sauce.