Baked Coconut Shrimp with Spicy Dipping Popular Recipes

Baked Coconut Shrimp with Spicy Dipping

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

Ingredients :

Coconut shrimp:
Canola cooking spray
2 egg whites, crushed
1 pound big shrimp, raw
half of cup Silk® Coconutmilk Original
half of cup panko bread crumbs
half cup sweetened flaked coconut
Dipping sauce:
1/2 cup orange marmalade
2 tablespoons stone-ground mustard
1 teaspoon olive oil
1 teaspoon organized horseradish
Salt and pepper, to taste

Instructions :

Prep :	Cook : 4M	Ready in :

Preheat oven to 450 ranges F.
Lightly spray a baking sheet with canola oil.
Peel and devein shrimp. Using a small, sharp knife, butterfly shrimp by using making an incision head to tail down again of shrimp and establishing barely, like a ebook.
Beat egg whites and Silk in a shallow bowl.
Combine panko and coconut in some other shallow bowl.
Dip shrimp in coconut/egg combination then into crumb mixture, urgent to coat. Place shrimp on baking sheet.
Lightly spray shrimp with oil and bake five-7 mins in keeping with facet until gently golden brown and cooked through.
To serve, integrate dipping sauce ingredients in a small bowl and serve with heat shrimp.

Notes :

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