Baked Coconut Shrimp with Spicy Dipping recipe
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Ingredients
- Canola cooking spray 2 egg whites, beaten 1 pound large shrimp, uncooked ½ cup Silk® Coconutmilk Original ½ cup panko bread crumbs ½ cup sweetened flaked coconut ½ cup orange marmalade 2 tablespoons stone-ground mustard 1 teaspoon olive oil 1 teaspoon prepared horseradish Salt and pepper, to taste
Nutrition Info
- 304.8 caloriescarbohydrate: 43.5 gcholesterol: 172.6 mgfat: 5.9 gfiber: 2.2 gprotein: 22.7 gsaturatedFat: 3.6 gservingSize: -sodium: 470.4 mgsugar: 28.2 gtransFat: : -unsaturatedFat: : -
Directions Baked Coconut Shrimp with Spicy Dipping
Directions
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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.