BAKED COCONUT SHRIMP WITH SPICY DIPPING SAUCE

BAKED COCONUT SHRIMP WITH SPICY DIPPING SAUCE image

Number Of Ingredients 13

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Shrimp:
Canola cooking spray
3 pounds large shrimp, uncooked
1 tablespoon olive oil
6 egg whites, beaten
1-1/2 cups Silk Pure Almond Original
1-1/2 cups panko (Japanese-style bread crumbs)
1-1/2 cups sweetened flaked coconut
Salt and pepper, to taste
Dipping Sauce:
1-1/2 cups orange marmalade
2 tablespoons stone ground mustard
1 tablespoon prepared horseradish

Steps:

directions below still refer to the original recipe yield of 4 servings.1.Preheat oven to 450 degrees. 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. 2.Beat egg whites and Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Lightly spray shrimp with oil and bake 5-7 minutes per side, until lightly golden brown and cooked through. 3.To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.