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 calories
carbohydrate: 43.5 g
cholesterol: 172.6 mg
fat: 5.9 g
fiber: 2.2 g
protein: 22.7 g
saturatedFat: 3.6 g
servingSize: -
sodium: 470.4 mg
sugar: 28.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F.

  2. Lightly spray a baking sheet with canola oil.

  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.

  4. Beat egg whites and Silk in a shallow bowl.

  5. Combine panko and coconut in another shallow bowl.

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

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

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

Recipe Yield

4 servings

Recipe Note

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.

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