Baked Coconut Shrimp With Piña Colada Sauce

By Joelene

Ingredients

• 1 pound large raw shrimp
• 1 teaspoon olive oil
• 2 egg whites
• 1/2 cup panko (flaky, Japanese-style bread crumbs)
• 1/2 cup sweetened flaked coconut
• 1/2 cup light sour cream
• 1/4 cup cream of coconut (sold with cocktail mixers)
• 1/4 cup canned crushed pineapple (undrained)

Preparation

Step 1

Heat oven to 450 degrees. Peel shrimp. With a small, sharp knife, "butterfly" shrimp by cutting down the middle and opening slightly, like a book. Remove any dark, stringy veins. Lightly coat a baking sheet with oil. Beat egg whites in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in egg whites, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Bake 5 minutes per side, or until light golden brown.

For sauce, combine sour cream, cream of coconut and pineapple. Serve with shrimp.

Prep time: 20 minutes
Total time: 30 minutes
Servings: 4