- Coconut shrimp:
- Canola cooking spray
- 2 egg whites, beaten
- 1 pound large shrimp, uncooked
- 1/2 cup Silk® Coconutmilk Original
- 1/2 cup panko bread crumbs
- 1/2 cup sweetened flaked coconut
- Dipping sauce:
- 1/2 cup orange marmalade
- 2 tablespoons stone-ground mustard
- 1 teaspoon olive oil
- 1 teaspoon prepared horseradish
- Salt and pepper, to taste
- Preheat oven to 450 degrees F.
- 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.
04/06/2018
recipepes.com
Baked Coconut Shrimp with Spicy Dipping, recipe
PT15M
PT1H
5
455 calories
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