SEAFOOD = Baked Coconut Shrimp

By pattiwarner

Ingredients

• 1 lb large raw shrimp
• 2 egg whites
• 1/2 c. panko bread crumbs
• 1/2 c. sweetened flaked coconut
• 1 c. sour cream
• 1 c. pina colada mix
• 1/4 c. crushed pineapple/drained

Preparation

Step 1

Peel and butterfly shrimp. Lightly coat baking sheet with 1 tsp. olive oil. Beat egg whites. Combine panko and coconut. Dip shrimp in egg and then coconut/panko. Cook at 450 degrees until lite brown.

Pina colada dip sauce. Combine sour cream and pina colado mix. Mix gently to prevent sour cream from becoming thin. Fold pineapple into cream mixture. Cover and store refrigerated.