Coconut-Panko Shrimp with Orange-Glazed Sweet Potatoes

Styled by Amanda Gold; Photo by Craig Lee

adapted from the San Francisco Chronicle, October 30, 2011

via Judy Gray

serves 3 to 4

For the sweet potatoes:

2 tablespoons olive oil

1 3/4 pounds orange-fleshed sweet potatoes or yams, peeled, halved width-wise and cut into wedges

Kosher salt and ground black pepper, to taste

For the dip and glaze:

1/4 cup sweet orange marmalade

1 1/2 tablespoons lemon juice

1 tablespoon soy sauce

2 teaspoons Dijon mustard

Dash Tabasco or other hot sauce (optional)

2 tablespoons melted unsalted butter

For the shrimp:

1 pound medium shrimp, peeled and de-veined, with tails left on

2 egg whites, lightly beaten

1/2 cup unsweetened coconut flakes

1 cup panko crumbs

Vegetable oil, for pan-frying

Preheat the oven to 425° F.

Coat a large rimmed baking sheet with 1 tablespoon of olive oil. Place sweet potatoes on the sheet in a single layer, drizzle remaining oil over and season generously with salt and pepper. Toss gently to coat. Roast for 12 to 15 minutes, until browned on the bottom; then turn the potatoes and roast another 10 minutes.

Meanwhile, make the dip and glaze. In a small bowl, stir together the orange marmalade, lemon juice, soy sauce, mustard, hot sauce, and butter. Season to taste. When potatoes have been roasting for about 25 minutes and can be easily pierced with a knife, remove from the oven and toss with about 1 1/2 tablespoons of the glaze. Continue cooking for another 5 minutes. Set aside.

While the potatoes are cooking, season the shrimp with salt and pepper. In a bowl, toss with the egg whites until evenly coated. Mix the coconut and panko in a large Ziploc bag, and lift the shrimp from the egg whites, shake briefly and place inside the bag. Secure the top and shake well, coating the shrimp.

Pour about 1/8-inch vegetable oil into a large frying pan over medium heat, and when oil is very hot but not smoking, brown the shrimp in batches, about 2 minutes on each side, until golden brown and cooked through; drain on paper towels. Wipe out pan and add more oil as needed, until all of the shrimp are cooked.

Serve the shrimp alongside the sweet potatoes, with the remaining glaze in a bowl for dipping the shrimp.

This makes a great hors d'oeuvre or can be served as an entrée.