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| 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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