Baked Coconut Shrimp with Spicy Dipping

Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.

• Calories: 305 Calories

Ingredients

• 2 egg whites, beaten
• 1 teaspoon olive oil
• 1 teaspoon prepared horseradish
• ½ cup orange marmalade
• ½ cup sweetened flaked coconut
• ½ cup panko bread crumbs
• Salt and pepper, to taste
• Canola cooking spray
• 1 pound large shrimp, uncooked
• ½ cup Silk® Coconutmilk Original
• 2 tablespoons stone-ground mustard

Recipe Instructions

Step 1

Preheat oven to 450 degrees F.

Step 2

Lightly spray a baking sheet with canola oil.

Step 3

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.

Step 4

Beat egg whites and Silk in a shallow bowl.

Step 5

Combine panko and coconut in another shallow bowl.

Step 6

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

Step 7

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

Step 8

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