Healthy Baked Coconut Shrimp with Spicy Dipping Sauce

By courtneyj87

Ingredients

• Coconut Shrimp:
• Canola cooking spray
• 1 lb large shrimp, uncooked
• 2 egg whites, beaten
• 1/2 cup Silk Original coconutmilk
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/2 cup sweetened flaked coconut
• Dipping Sauce:
• 1/2 cup orange marmalade
• 2 tsp stoneground mustard
• 1 tsp olive oil
• 1 tsp prepared horseradish
• Salt and pepper, to taste

Details

Servings 1
Preparation time 30mins
Cooking time 45mins
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 450F.

Lightly spray a baking sheet with canola oil.

Peel and devein shrimp. Using a small, sharp knife, ¿butterfly¿ shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.

Beat egg whites and Silk in a shallow bowl.

Combine panko and coconut in another shallow bowl.

Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.

Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.

To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.