The Best Recipes Baked Coconut Shrimp with Spicy Dipping

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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."

Ingredients :

• 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

Instructions :

Prep :	Cook : 4M	Ready in :

• 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.

Notes :

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