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Baked Coconut Shrimp with Spicy Dipping Tasty Recipes

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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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