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Coconut Shrimp
Ingredients
- 1/2 cup orange marmalade fruit spread (Smucker’s Simply Fruit)
- 2 teaspoons rice vinegar
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 6 tablespoons plain panko bread crumbs
- 1/2 cup flaked unsweetened coconut
- 3 tablespoons all-purpose flour
- 2 large egg whites
- 1 pound large shrimp, peeled (tails left on), deveined, butterflied, and patted dry (21 – 25 count)
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